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    • Filita Chocolate Cake

    Raspberry-filled Chocolate Cake – juicy and tasty!
    Prep Time: about 35 min.
    Resting Time: about 60 min.
    Baking Time: about 50 min.
    Difficulty: mittel
    Yield: 12 pieces

    Ingredients for the batter:

    Ingredients for the filling:

    Directions:

    1. Preheat the oven to 170°C (top and bottom heat).
    2. Melt the Organic Filita Dark Chocolate from Frusano in a water bath.
    3. In a large bowl, combine the butter, Organic Filita Dark Chocolate, cream, Organic Janosch Panama Joy – Chocolate Drink from Frusano, vanilla extract, and salt.  Mix with a hand mixer until creamy.
    4. Add the eggs one at a time and beat until smooth.
    5. Sift together flour and baking powder into the egg mixture and stir until smooth.
    6. Spread the dough into a greased springform pan and bake on the middle rack for about 50 minutes.  When the cake is done, a toothpick inserted into the middle will pull out cleanly.  Let the cake rest briefly in the pan, then remove the cake from the pan and let it continue cooling on a wire rack.
    7. Set the cake flat on a cake stand and cut in half horizontally.  Spread the raspberry spread from Frusano on one layer and then reassemble the cake.
    Tip: Serve your chocolate cake with Organic Corn Sugar sweetened whipped cream.