John Myers
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Warm Chocolate Tart with Raspberry Sauce and Sabayon
The perfect warm chocolate tart with raspberry sauce and sabayon recipe with a picture and simple step-by-step instructions.
Raspberry Parfait:
- 160 g Sugar
- 4 Pc. Egg yolk
- 0,25 l Milk
- 1 Pc. Vanilla pod
- 400 ml Cream
- 200 g Raspberries
- 2 tbsp Powdered sugar
- Chocolate Crossies
Chocolate cake:
- 2 Pc. Eggs
- 1 Pc. Egg yolk
- 20 g Sugar
- 100 g Butter
- 100 g Bitter chocolate
- 30 g Flour
Sabayon:
- 2 Pc. Egg yolk
- 30 ml White wine
- 30 g Sugar
- Raspberry sauce:
- 400 g Raspberries
- 6 tbsp Water
- 5 tbsp Sugar
- 2 tbsp Lemon juice
Raspberry Parfait:
- Bring the vanilla pod and pulp to the boil in 0.25 l milk. Fold into the egg yolks, then beat the egg yolks with sugar in a water bath. Then continue whipping in a cold water bath, add the whipped cream and stir everything well. Pour the mixture into a loaf pan lined with cling film.
- Puree 2,200 g of raspberries with powdered sugar, strain through a sieve and add to the egg mixture with the chopped chocolate crossies. Process everything in a spiral with a fork. Freeze in the freezer for 6-8 hours.
Chocolate cake:
- Beat eggs and yolks with sugar until the mixture is firm. Melt the chocolate with the butter in a double boiler, then stir in the sifted flour. Fold in the egg mixture, immediately fill the molds and bake in the preheated oven at 200 degrees for about 8 minutes.
Sabayon:
- In the meantime, stir the ingredients for the sabayon in a metal bowl with a whisk and beat over hot steam until frothy.
Raspberry sauce:
- Bring the ingredients for the raspberry sauce to the boil and strain them through the sieve.
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