Raspberry Ganache Pie

Ingredients for 1 servings:

• 230 g biscuit(s) (Oreo), or other brand
• 70 g butter
• 230 g dark chocolate
• 2 cups of cream
• 8 tbsp jam (blueberry), seedless
• 200 g raspberries, frozen is also possible
• 1 tbsp water

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

a must for all chocolate fans

Base: Crush the biscuits as finely as possible (e.g., place them in a freezer bag and hit them with a heavy, hard object until no pieces remain) and mix with the melted butter. Spread the mixture evenly in a springform pan and press down firmly, pulling up the edges by 2 cm. Chocolate filling: Heat 1 cup of cream and the chocolate pieces, stirring until a smooth mixture forms. Then stir in 2-3 tablespoons of raspberry jam. (You can also heat the cream and chocolate in the microwave for 2 minutes. Stir for the first time after the first minute.) Spread the chocolate mixture over the base of the pan and chill until firm. Whip the second cup of cream until stiff peaks form and stir in 2-3 tablespoons of raspberry jam (this gives it a nice color and a fruitier taste). Pour the cream over the chocolate cream and spread it evenly. Arrange the raspberries on top of the cream layer, as desired. They can also be placed on top while frozen. Heat the remaining jam with a tablespoon of water, mix well, and let it cool briefly. Then carefully spread it over the raspberries. Let the cake chill in the refrigerator for at least 2 hours.