1/3 cup of raspberry jam (100 g)
150 g of dark chocolate, cut into pieces
1/3 cup plus 2 tablespoons of cold butter, cut into small pieces (90 g)
1 cup of sugar (180 g)
1 teaspoon of vanilla extract
2 large eggs
3/4 cup of all-purpose flour (90 g)
1/2 teaspoon of baking powder
1/2 teaspoon of salt
1/2 cup of toasted almonds, skin removed and finely chopped (60 g)
1/3 cup of raspberry jam (100 g)
150 g of dark chocolate, cut into pieces
1/3 cup plus 2 tablespoons of cold butter, cut into small pieces (90 g)
1 cup of sugar (180 g)
1 teaspoon of vanilla extract
2 large eggs
3/4 cup of all-purpose flour (90 g)
1/2 teaspoon of baking powder
1/2 teaspoon of salt
1/2 cup of toasted almonds, skin removed and finely chopped (60 g)
Preheat the oven to 350°F (180°C)
Grease a 9-inch square baking pan or line with parchment paper
In a medium bowl, mix together the raspberry jam until smooth
Set aside
In a small saucepan over low heat, melt the chocolate and butter, stirring constantly
Remove from heat and let cool for 10 minutes
Add the sugar, eggs, and vanilla extract
Beat with an electric mixer until combined
In a separate bowl, whisk together the flour, baking powder, and salt
Add to the chocolate mixture and stir until just combined
Pour half of the batter into the prepared pan
Spread the whipped cream over the batter, then top with the remaining batter
Bake for 25-30 minutes or until a toothpick comes out clean
Let cool in the pan, then cut into squares and serve
195 calories per serving
Note: To toast and remove skins from almonds, place on a baking sheet and bake at 350°F (180°C) for 15 minutes
Remove and let cool before chopping.
