Chocolate Raspberry Cakes


  • 215g tempered milk
  • 215g Spelt flour 630
  • 20g Yeast

Mix these ingredients and allow to rise for 60 minutes

  • 285g Spelt flour
  • 40g Yolks (2)
  • 100g Honey
  • 80g Soft butter
  • 10g Salt
  • Cocoa
  • Robe-Noire chocolate
  • Chopped pistachios
  • Fresh fruit to top


  • Knead the pre-dough with the spelt flour, yolks, honey, soft butter, and salt into a smooth dough. 
  • Then knead some cocoa into 180g of the dough. If the dough appears too firm, a small bit of water can be added. 
  • Let both doughs rest for about 45 minutes. 
  • At the beginning of the processing, 180g neutral dough and 180g chocolate dough are put aside.
  • The remaining 600g of dough is divided into 10 equal pieces and shaped into round dough balls. Put them in muffin molds (diameter 8cm x 5cm) immediately after shaping. If the baking pan is smaller, please reduce the amount of dough.
  • After the dough balls have been placed in the molds, these are brushed with egg.
  • Now divide the neutral and chocolate dough into 10 equal parts and roll out into 10-12 cm long dough strands. Twist a light and dark strand alternately into a cord, shape it into a snail and place it on the egg-coated dough ball.
  • Allow the shaped dough pieces to proof for 60 minutes and then bake at 190 ° C / approx. 17-19 minutes.
  • Allow them to cool and remove from the form after 5 minutes. 

To finish the baked brioche is decorated with chocolate and chopped pistachios and fresh fruit.