Chocolate and raspberry Santa Claus

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8-10p
50 min

300 g white chocolate 200 g butter 120 g flour 9 eggs 300 g sugar 150 g raspberries

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Melt chocolate with butter in baine-Marie. Whip eggs in a beater together with sugar. Gradually add melted chocolate, but not too hot, then add pre-sifted flour. At the bottom of mold, place raspberries on Santa Claus's suit and hat. Then cover with dough. Cook at 180º for 20 minutes. Let cool and remove mold. Once mold is removed, decorate with natural raspberries or other fruits. You can dip the cake in icing sugar or black chocolate. Serve cool.

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