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White Chocolate Raspberry Cake
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 10 - Change
Nutritional Facts
Servings Per Recipe: 10

Amount Per Serving
Calories 186
% Daily Value**
Total Fat 13g
Saturated Fat 7g
Unsaturated Fat 1g
Cholesterol 155mg
Sodium 53mg
Total Carbohydrate 13g
Dietary Fiber 2g
Sugars 9g
Protein 5g
Vitamin A  8%Vitamin C  11%
Calcium  4%Iron  5%
Potassium  3%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

White Chocolate Raspberry Cake

Date Added: August 21, 2020


1/4 Pound White Chocolate chunks
6 Tablespoons Unsalted Butter (1 stick) melted
6 Eggs large,just whites
2 Tablespoons Sugar pinch
1/4 Cup All-Purpose Flour sifted
2 Pints Raspberries (reserve 1 cup for the topping)
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1. PREHEAT OVEN TO 325F Melt the chocolate in the top of a double boiler.

2. Cut the butter into tablespoon pieces, place in the bowl of a mixer and mix until smooth.

3. Slowly add the melted chocolate until incorporated.

4. Add the eggs, one at a time, as each one is absorbed.

5. Add the sugar, then the flour. Lightly grease a 9-by-11-inch baking pan.

6. Pour in the batter and smooth the top. Place in the oven and bake for 25 to 30 minutes.

7. When the cake is cooked, remove from the oven and let cool before removing from the baking pan.

8. To serve, cut the cake into individual portions and top with fresh raspberries.

9. Accompany with whipped cream or raspberry sauce, if desired.

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Dietary Notes:
This recipe is very low-sodium with 53.4mg per serving

This recipe is a good source of Vitamin C with 11% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Butter, Gluten, Raspberry, Natural Sweeteners allergies.
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