Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 1 packet custard powder, vanilla
- 260 g flour
- 2 ½ teaspoons baking powder
- 0.5 teaspoon ½ baking soda
- 2 egg (s)
- 130 g suar
- 250 g buttermilk
- 80 ml oil, neutral
- 250 g raspberries, fresh or frozen
- 100 g couverture, or chocolate, white
Print Recipe
Pin Recipe Instructions
- Pick fresh raspberries, wash and pat dry well. Let frozen raspberries thaw so they don`t get mushy. Pour off any excess juice.
- Preheat the oven to 180 ° (convection 160 °).
- Mix the flour with the custard powder, baking powder and baking soda. In a second bowl, beat the eggs with sugar until frothy, then stir in the oil and buttermilk. Add the floury ingredients to the liquid ingredients and stir in with a whisk. Then carefully fold in the chopped couverture and raspberries. Fill the dough into 12 molds and bake immediately for 20-30 minutes.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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