Contents
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Ingredients
- 1 Egg
- 75 g Butter
- 75 g Sugar
- 1 packet Vanilla sugar
- 1 pinch Salt
- 150 g Flour
- 3 tablespoon Cocoa powder
- 60 g Dark couverture chocolate
- 10 g Coconut oil
- 150 g Whipped cream
- 75 g Dark chocolate 72%
- 35 g Milka Zartherb
- 25 g Fine milk chocolate
- 1 tablespoon Black Forest Kirsch
- 5 leaf Gelatin
- 150 g Frozen raspberries
- 1 tablespoon Grappa
- 2 tablespoon Sifted powdered sugar
- 250 g Mascarpone
- 125 g Quark
- 50 g Sugar
- 100 g Whipped cream
- 1 packet Cream stiffener
- 1 packet Vanilla sugar
- 25 g White couverture
- Some coconut oil
- 12 Raspberries fresh
Instructions
- Briefly mix the egg with the butter, sugar, vanilla sugar and salt. Sift the flour with cocoa powder over it and knead everything into a smooth dough. Wrap the dough in cling film and place in the refrigerator for about 30 minutes.
- Grease a tart pan (approx. 28 cm diameter). Roll out the dough, place it in the pan and pull up one edge. Prick the bottom several times with a fork. Cover the bottom with parchment paper. Spread the dried peas on top. Bake in the oven at 175 degrees for about 15 minutes. Take out of the oven, remove dry peas and parchment paper. Bake for another 5 minutes at the same temperature. Remove from oven and allow to cool.
- Roughly chop the couverture. Melt together with coconut oil over a hot water bath. Allow to cool slightly.
- Carefully remove the tart base from the mold and place on a cake plate. Spread the couverture on the bottom and let it set in the refrigerator.
- Heat the cream. Take off the stove. Gradually let the chocolate melt in it. Pour in the kirsch and stir everything well. Mix everything with the hand blender for approx. 1 minute (homogenize). Do not pull the hand blender out of the ganache to avoid mixing in air. Let the mass cool down at room temperature.
- Soak gelatine in cold water. Bring the raspberries with grappa and powdered sugar to a boil in a saucepan. Simmer gently over a low heat for 5 minutes. Remove from heat and strain through a sieve. Squeeze out the gelatine well and dissolve it in the raspberries.
- Stir the mascarpone, quark and sugar until creamy. Add 3 tablespoons of the cream to the raspberries and stir. Add to the remaining mascarpone mixture and stir everything well. Spread the raspberry and mascarpone mixture on the tart base and smooth it out. Chill for 30 minutes.
- Mix the ganache briefly and distribute it on the cake. Chill the cake for about 20 minutes.
- Melt the white couverture with a little coconut oil over a hot water bath. Let cool down. Decorate the cake with two thirds of the couverture.
- Rinse the raspberries under cold water. Drain on kitchen paper. Put a small blob of the remaining couverture on each of the 12 pieces of cake and place a raspberry on each.
- Put the cake in the refrigerator until you are ready to eat it.
Nutrition
Serving: 100gCalories: 301kcalCarbohydrates: 25.8gProtein: 7.8gFat: 17.9g