Ingredients
- 92 marne parry
- 10 bundt (pan)
- 2 eggs
- 475 ml sour cream
- 300 gr sugar
- 260 gr pureed raspberries
- 250 gr flour
- 150 gr softened butter
- 65 gr unsweetened cocoa powder
- 7 gr baking soda
- 4 gr vanilla
- 3 gr salt
Pour the batter ianto the prepared pan and bake 50-60 minutes, until the cake tests done. (The cake will be a little sticky in the center). Cool the cake on a rack at least 15 minutes before unmolding onto a rack. Let cool completely. Serve the cake with raspberry sauce or fresh raspberries and mint.
