Recipes  

White Chocolate and Raspberry Squares

  • Preparation 20 MIN
    Cooking 40 MIN
  • Servings 8
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Ingredients

Preparation

  1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter a 20-cm (8-inch) square dish.
  2. In a double boiler, melt the chocolate, stirring constantly. Set aside.
  3. In a bowl, sift together the flour and baking powder.
  4. In another bowl, beat the sugar and eggs with an electric mixer until the mixture is pale and creamy. While beating, add the melted chocolate and vanilla. Add the dry ingredients alternately with the milk, stirring with a wooden spoon. Gently fold in the raspberries.
  5. Pour into the pan. Bake for about 40 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool in the pan. Cut into squares.

To help you with this recipe

Non-Stick Square Pan

This non-stick square pan is the ideal size for baking granola bars, date squares or sugar fudge. Its durable non-stick coating and slightly rounded corners ensure even cooking as well as easy unmoulding and cleaning.


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Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 290  
Total Fat 9 g  
Saturated Fat 5 g  
Sodium (salt) 65 mg  
Carbohydrates 47 g  
Fibre 2 g  
Protein 5 g