Both chocolate and raspberry contain effective antioxidants, which are "sweet" weapons to prevent the formation of vascular plaques.

material

Medium gluten flour 180g, unsweetened cocoa powder 60g, baking powder 1 teaspoon, baking soda 1/2 teaspoons, salt 1/2 teaspoons, sugar 1/4 cups, and applesauce 65438+ unsweetened.

working methods

1. Preheat the oven to 350 degrees Fahrenheit (about 175 degrees Celsius). Take a 20×20×5 cm baking mold and spray it with non-stick cooking spray. Sprinkle with a little cocoa powder.

2. Mix flour, cocoa powder, baking powder, baking soda and salt.

3. Stir the sugar, applesauce and eggs slowly with an electric mixer. Add milk and vanilla extract and continue stirring. Add (2) and stir until completely mixed.

4. Pour the batter into the baking tray. Bake for 40 to 45 minutes, insert a toothpick in the middle of the cake, and there should be no batter sticking to it when you take it out. Take out the cake together with the baking mold and put it on a metal rack 10 minute. Take the cake out of the baking mold and put it on a metal rack to cool.

Before serving, melt the jam with low fire and brush it on the cake surface. Top with fresh raspberries and sprinkle with powdered sugar.