NGREDIENTS :
4 eggs
1 plain yogurt
80 g of soft butter
100 g almond powder
100 g raspberries (frozen)
120 g powdered sugar
120 g wheat flour
300 g white chocolate
PREPARATION:
1. Preheat your oven to th.7-8 (220°C).
2. In a bowl, whisk the eggs with the sugar until the mixture turns white. Then add the yogurt, almond powder and flour. Mix well.
3. In a second bowl, break the chocolate and cut the butter into pieces. Place the bowl in a saucepan filled with water and melt in a bain-marie. Stir regularly to have a homogeneous mixture. When everything is well melted, remove your dish from the water bath and let it cool for a few minutes.
4. Combine the contents of the two bowls and mix well to make a soft, even batter. Pour into a mold, gently fold in the still-frozen raspberries and bake for 45 min at th.7-8 (220°C).
5. Let your white chocolate and almond fondant cool before unmolding. Serve it still warm or cold, with a chocolate topping, custard, whipped cream, or a scoop of ice cream.
