Amélies Chocolate Tart on Vanilla, Raspberry Parfait and Fresh Fruit

5 from 6 votes
Course Dinner
Cuisine European
Servings 5 people
Calories 272 kcal


chocolate cake

  • 300 g Bitter chocolate
  • 200 g Butter
  • 200 g Ground almonds
  • 200 g Sugar
  • 6 Eggs
  • 2 tbsp Breadcrumbs
  • 1 packet Vanilla sugar
  • 150 g Apricot jam
  • 1 packet Dark couverture chocolate

Raspberry parfait

  • 500 g Frozen raspberries
  • 200 ml Cream
  • 3 tbsp Sugar
  • 1 packet Vanilla sugar
  • 1 Lemon

Vanilla mirror

  • 250 ml Milk
  • 200 ml Cream
  • 70 g Sugar
  • 1 pinch Salt
  • 5 Egg yolk
  • 3 packet Bourbon vanilla sugar
  • 2 Vanilla pods


  • 200 g Fresh raspberries
  • 200 g Blueberries fresh
  • 1 Lemon balm sprig
  • 1 tbsp Powdered sugar


chocolate cake

  • Prepare the chocolate cake the day before; it has to go through one night. Break the chocolate into small pieces and melt with the butter in a double boiler. Set aside so that the mixture can cool down a bit and stir again and again in between.
  • Separate the eggs, stir the egg yolks with 150 g sugar and 1 packet of vanilla sugar until frothy. Beat egg whites with approx. 50 g sugar until stiff.
  • Butter a small cake tin (24 cm diameter) and sprinkle with breadcrumbs. Fold the melted chocolate and butter mixture into the egg mixture. Add about 1/4 of the beaten egg white, mix everything well, then very slowly fold in the remaining egg whites.
  • Immediately place in the cake tin and put in the oven preheated to 120 ° C (middle rack) and let it dry for an hour.
  • Then let it cool for approx. 5–10 minutes, spread the apricot jam all around and coat with the dark couverture that has meanwhile melted. Refrigerate.

Raspberry Parfait

  • For the raspberry parfait, mix thawed (or fresh) raspberries with 2-3 tablespoons of sugar, vanilla sugar and lemon juice and then puree with a magic wand.
  • Carefully fold in the whipped cream, pour into a parfait mold that has been oiled and lined with cling film and freeze. Can also be prepared a day in advance.

Vanilla mirror

  • For the vanilla level, briefly bring the milk, cream, sugar, salt, the pulp from 2 scraped out vanilla pods, 3 packs of bourbon vanilla sugar to the boil and gently simmer for another 5 minutes.
  • Remove from heat, let stand for 2-3 minutes, stir again and again. Stir in the egg yolks and beat until the mixture becomes creamy. Set aside and let cool.


  • For the decoration, wash the fruits and pluck the lemon balm leaves. Take the raspberry parfait out of the freezer and remove from the mold 10 minutes before serving.


  • To serve, cover the plates with the vanilla mirror, spread a small piece of chocolate cake, 2 slices of raspberry parfait, raspberries and blueberries, garnish with lemon balm on the edge and dust everything with powdered sugar at the end - serve immediately.


Serving: 100gCalories: 272kcalCarbohydrates: 27.7gProtein: 4.2gFat: 15.8g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Caramelized Celery Cream Soup with Truffle Oil and Fine Crown Inlay

Noodle and Minced Meat Gratin