White Chocolate-Raspberry Cake

1. 1

   Preheat oven to 180 degrees Celsius.

2. 2

   Melt the butter in a saucepan.

3. 3

   Melt white chocolate in a double boiler.

4. 4

   Combine the melted chocolate, butter, sugar, then add the beaten eggs.

5. 5

   Add flour and yogurt.

6. 6

   Whisk gently.

7. 7

   Pour the mixture in a greased cake pan and arrange the raspberries on top.

8. 8

   Sprinkle with sliced almonds.

9. 9

   Bake for 15 minutes.

10. 10

    Let stand for 5 minutes with the oven turned off.

11. 11

    Let cool for about 1/2 hour, then refrigerate for at least 2 hours.

12. 12

    Remove from fridge 30 minutes before serving.

No additional tips available.