I prefer homemade pastry with my coffee. If it’s chocolate, even better. This week I made a pound cake in which I added some raspberries as well. The pound cake is incredibly soft and moist, and it also makes a great breakfast if you like sweet breakfasts. The procedure is quite simple. It will take you half an hour – without baking time.
Ingredients (for one loaf)
150 g butter
120 g sugar
150 g yoghurt
280 g flour
10 g baking powder
50 g raw cocoa powder
1 dl milk
1 tablespoon rum
100 g raspberries, covered in one tablespoon sugar
Chocolate glaze (optionally)
100 g dark chocolate
80 g butter
Whip the butter and sugar. Slowly, one by one, add eggs. Pour in the yoghurt and stir.
In another bowl, mix together flour, cocoa powder, and baking powder.
Slowly add to the egg and butter mixture and stir thoroughly. At the end, add milk, rum, and raspberries. Stir again.
Put the mixture in pound cake baking tray and bake for 45 minutes on 190 degrees Celsius.
If you like, you can make a chocolate glaze as well. Melt dark chocolate with butter and pour in on the top of the cake.