Chocolate raspberry tart

Name: Chocolate raspberry tart
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 120 g Butter; 120 g + 2 tablespoons sugar; 120 g Dark chocolate; 4 Eggs (size M); 1 pinch Salt; 70 g ground hazelnuts; 60 g Flour; 750 g Whipped cream; 1 package Vanillin sugar; 2 packages Cream stabiliser; 300 g Raspberries; 7-10 Tbsp Mint, raspberry truffle and chocolate sticks; 7-10 Tbsp Fat and rusk crumbs

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

120 g Butter
120 g + 2 tablespoons sugar
120 g Dark chocolate
4 Eggs (size M)
1 pinch Salt
70 g ground hazelnuts
60 g Flour
750 g Whipped cream
1 package Vanillin sugar
2 packages Cream stabiliser
300 g Raspberries
7-10 Tbsp Mint, raspberry truffle and chocolate sticks
7-10 Tbsp Fat and rusk crumbs

Directions

1
Melt butter, sugar and chocolate in a hot water bath. As soon as the mixture is liquid, separate the eggs. Beat the egg whites with a little salt until stiff. Mix egg yolk with hazelnuts and flour (becomes very crumbly).
2
Add the hot chocolate and fat mixture while stirring. Finally fold in the beaten egg whites with a hand whisk. Grease a springform pan (26 cm Ø) and sprinkle with rusk crumbs. Bake in the preheated oven (electric cooker: 175 °C/ gas: level 3) for approx. 35 minutes.
3
Leave to cool on a cake rack for about 1 hour. Whip the cream until stiff, add sugar, vanillin, sugar and cream setting agent. Sort the raspberries and carefully fold them into the cream, except for about 50 g.
4
Place the cake ring around the cake tin and spread raspberry cream on top. Chill for about 1/2 hour. Spread the remaining raspberries on the cake and decorate with mint, truffle and chocolate sticks.