• Preheat oven at 350F/180C.

RASPBERRY BATTER

• Place butter in a small sauce pan and heat on low until melted. Set aside.
• Wash your raspberries under cold water and let them dry in the colander.
• In a mixing bowl, whisk together eggs and sugar.
• Slowly, add flour and baking powder.
• Then, whisk in cream and melted butter.
• Using the eco-chop, purée the raspberries and mix them into the batter.
• Using the mini ladle, pour your batter into the flexipan®.
• Bake for 30 minutes at 350F/180C. (Every oven heats differently, monitor your cake from 25min)
• Once your cake is out of the oven, let it cool down for about 15min. Then, Unmold and set aside.

CHOCOLATE COVER

• In a bain-marie, melt the chocolate on medium heat, and using the spatula, mix until smooth.
• Then, turn off the stove and fold in a few drop of pink colorant.
• With the help of a spatula and a brush, spread evenly the melted chocolate onto the entire surface of the Flexipan®.
• With care, place the cake back in the mold and refrigerate for about one hour.
• Then peal of the mold, serve and enjoy!