Loaf Cake with White Chocolate and Raspberries

Ingredients

• butter (for the pan)
• flour (for the pan)
• 250 g raspberries
• 300 g white couverture chocolate
• 4 eggs
• 1 pinch salt
• 1 Tbsp vanilla sugar
• 120 g sugar
• 100 g Soft Butter
• 1 tsp lemon juice
• 0.5 tsp organic lemon zest
• 120 g flour
• 1 tsp Baking powder
• 2 tbsp raspberries
• 100 ml whipping cream

Instructions

1. 1.

   Preheat the oven to 180°C (350°F) with fan and top heat. Grease and dust a loaf pan.

2. 2.

   Wash the berries if needed and pat dry. Reserve about 8 for garnish.

3. 3.

   Chop the couverture chocolate into small pieces and melt 150 g over a hot water bath. Remove from heat and let cool slightly.

4. 4.

   Separate the eggs. Beat the egg whites with salt and vanilla sugar until stiff peaks form. Whisk the yolks with sugar until creamy, then fold in butter. Add the melted chocolate, lemon juice and zest to the batter, whisking well. Quickly stir in flour and baking powder. Gently fold in the beaten egg whites and raspberries. Pour the batter into the pan, smooth the top, and bake for about 45 minutes (test with a skewer). Remove from oven, cool in the pan, then turn out onto a wire rack to chill.

5. 5.

   Chop the remaining couverture chocolate and melt it with cream over a hot water bath. Remove from heat, let cool, then refrigerate. Before serving, whip until creamy and spread over the cake. Garnish with dried and fresh raspberries.