- 125 g raspberries
- 100 g dark chocolate
- 80 g flour
- 20 g cacao powder
- 1 tsp baking powder
- 5 eggs
- 200 g sugar
- 125 ml Agrestis Bell’Omio
Lay out a square baking pan with a piece of baking paper. Preheat oven to 180 degrees (circulating air 160 degrees).
Break chocolate into pieces and melt in a metal bowl over a hot water bath. Let it cool lukewarm.
Meanwhile mix flour, cocoa powder and baking powder. Whisk the eggs, sugar and a pinch of salt for at least 5 minutes until very creamy. Add OliveOil. Then add the flour mixture and melted chocolate quickly.
Pour the pastry into the baking pan. Cover with raspberries. Bake in a hot oven on the middle rack for 27-30 minutes. Allow to cool completely. Then remove from the baking pan with a knife and lift out using the baking paper. Cut into squares.