Chocolate crumb cake with raspberries

Ingredients for 1 servings:

• 2 eggs
• 50 g sugar
• 100 g mascarpone
• 100 g natural yogurt
• 2 tbsp semolina
• 3 handfuls of raspberries, fresh or frozen
• 120 g flour
• 80 g butter
• 2 tbsp cocoa powder
• 60 g sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

Line a small springform pan with baking paper and preheat the oven to 180 degrees (top/bottom heat). For the crumble, mix the flour, butter, cocoa powder, and 60g of sugar. Spread about 2/3 of the mixture onto the bottom of the springform pan and press down firmly. To do this, fold the baking paper over it and flatten it with a drinking glass or similar. Then set it aside in the refrigerator along with the rest of the dough. For the filling, puree all the other ingredients with a hand blender, season to taste, and add a little more sugar if needed. Pour the mixture onto the cake base. Bake the cake for 20 minutes. Then add the remaining crumbles and bake for another 30 minutes. I bet the cake will be devoured before it’s even had a chance to cool completely! Tip: If you like it a little fresher, feel free to add a little lemon juice to the filling. Using whole-wheat semolina will make the color less attractive.