1 tablespoon unsalted butter, cut into small pieces
1 1/2 teaspoons semisweet chocolate, grated
2 tablespoons flour
Batter: Melt and cool unsalted butter. Heat oven to 375 degrees F. Butter an
8- or 9-inch round or square baking pan.
Sift together flour, sugar, baking powder, baking soda and salt into a mixing
In another bowl, beat together egg, buttermilk and vanilla extract until smooth.
Stir in butter. Add dry ingredients. Beat with a wooden spoon until nearly smooth.
Spread batter evenly in prepared pan. Sprinkle with raspberries. Top with Sugar
Bake until nicely browned, about 40 to 45 minutes.
Let cool on rack until warm. Serve warm.
Sugar Crumb Topping: With metal blade in place, add all ingredients to food processor.
Process to a fine consistency.
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