Chocolate blackberry tart
very easy
75 mins
75 mins
Ingredients
- 75 g Dark chocolate
- 125 g Butter
- 150 g Sugar
- 1 pinch Salt
- 1 package Vanillin sugar
- 3 Eggs (size M)
- 150 g Flour
- 1 TABLESPOON Cocoa powder
- 2 TEASPOONS Baking Powder
- 2 TABLESPOONS Cassis liqueur
- 2 TABLESPOONS Milk
- 200 g Blackberries
- 600 g Double cream cream cheese
- 4 TABLESPOONS Whipped cream
- 150 g Icing sugar
- 50 g white chocolate
- 7-10 Tbsp Fat and flour
Directions
- 1
Coarsely chop the dark chocolate and melt it over a warm water bath. Whisk butter, sugar, salt and vanilla sugar in a mixing bowl with the whisk of the hand mixer until creamy
- 2
Stir in the eggs one by one. Stir in liquid chocolate. Mix flour, cocoa and baking powder and stir in alternately with liqueur and milk. Pour the dough into a greased springform pan (20 cm Ø), dust with flour. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 40 minutes. Take out and let cool down for about 2 hours
- 3
Sort the blackberries, wash and drain them. Puree 150 g blackberries and pass through a sieve. Remove the chocolate base from the springform pan and cut through horizontally 3 times. Whip cream cheese, cream and icing sugar until creamy. Stir the blackberry puree in streaks into the cream cheese. Place the bottom cake layer on a cake platter and enclose with a cake ring. Alternately layer cream and cake bases, finish with cream. Chill for at least 2 hours
- 4
Crush 50 g blackberries with a fork. Peel the chocolate with a peeler into small rolls. Remove the cake from the ring and decorate with bromeberries and chocolate
- 5
waiting time 4 hours
Nutrition Facts
480 kcal
42 g
30 g
10 g
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