Sponge cake with raspberry and crunchy chocolate filling

Preheat the oven to 180 degrees. In a bowl sift all the dry ingredients: flours, cocoa and baking powder. In another bowl, mix all the wet ingredients. Pour the wet ingredients into the dry ingredients bowl and mix until you get a homogeneous mixture.

Pour the mixture into our donut pan up to the top, covering the hole and bake for about 12 minutes.

RASPBERRY JAM: The homemade jam we are going to elaborate by putting the raspberries in a pot with a spoon of water, another spoon of date paste( can be replaced by Stevia if desired) and we go crushing and stirring until it acquires the desired consistency. Add a spoonful of chia and put in a small jar. CHOCOLATE GLAZE: We melt the chocolate at 30-second intervals and when it is melted, we add a teaspoon of coconut oil, a teaspoon of vanilla essence and the crumbled weetabix cookie. Fill our biscuits with the raspberry jam and cover them with the chocolate. Chill until the frosting hardens. Enjoy!