Gluten-Free Raspberry Brownie Cake
recipe

This delicious gluten-free raspberry brownie cake combines the richness of chocolate with the freshness of raspberries. Perfect for Mother's Day or any celebration!
Preparation Time: 45 minutes
Serving Size: 8-10 servings
Ingredients:
- 200 g dark chocolate
- 100 g butter
- 2 dl sugar
- 3 eggs
- 1 dl gluten-free flour
- 1 dl fresh raspberries
- 1 tsp vanilla sugar
- A pinch of salt
Instructions:
1. Melt the dark chocolate and butter together in a saucepan over low heat. Stir until smooth.
2. Remove the saucepan from the heat and add the sugar. Mix well.
3. Add the eggs one at a time, stirring thoroughly after each addition.
4. Stir in the gluten-free flour, vanilla sugar, and salt until all ingredients are well combined.
5. Gently fold in the raspberries into the batter.
6. Pour the batter into a greased and floured baking dish.
7. Bake in a preheated oven at 180°C (350°F) for about 25-30 minutes. The cake is done when the surface is firm but still slightly moist in the center.
8. Allow the cake to cool before serving. Optionally, dust with powdered sugar or serve with vanilla ice cream.
Nutritional Information (per serving):
- Calories: 250 kcal
- Protein: 3 g
- Carbohydrates: 30 g
- Fat: 14 g
- Fiber: 2 g

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