Chocolate raspberry tart

Name: Chocolate raspberry tart
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 100 g Dark chocolate; 100 g Butter; 200 g Sugar; 4 Eggs (size M); 50 g Flour; 1 package Baking Powder; 2 packages Chocolate Flavoured Pudding Powder; 150 ml Orange juice; 2 packages Vanillin sugar; 250 g frozen raspberries; 10 g Cornstarch; 2 packages Cream stabiliser; 550 g Whipped cream; 250 g Mascarpone; 250 g Dark chocolate coating; 7-10 Tbsp Chocolate curls; 7-10 Tbsp Fat and flour

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

100 g Dark chocolate
100 g Butter
200 g Sugar
4 Eggs (size M)
50 g Flour
1 package Baking Powder
2 packages Chocolate Flavoured Pudding Powder
150 ml Orange juice
2 packages Vanillin sugar
250 g frozen raspberries
10 g Cornstarch
2 packages Cream stabiliser
550 g Whipped cream
250 g Mascarpone
250 g Dark chocolate coating
7-10 Tbsp Chocolate curls
7-10 Tbsp Fat and flour

Directions

1
Chop the chocolate and melt over a warm water bath. Whisk butter and 150 g sugar until creamy with the whisk of the hand mixer, add eggs one by one and add liquid chocolate. mix flour, baking powder, pudding powder and stir into the chocolate butter cream
2
Put the chocolate dough into a greased springform pan (26 cm Ø), dust with flour and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 50 minutes. Take out and let cool down
3
Bring 100 ml orange juice, vanillin sugar, 50 g raspberries to the boil. Mix 50 ml orange juice and starch and stir into the boiling compote. Simmer for about 1 minute while stirring, pour over the remaining raspberries and mix carefully. Let the compote cool down
4
Remove the chocolate base from the springform pan and cut through horizontally twice. Place the lower cake base on a cake plate and spread raspberry compote on top. Mix cream thickener and 50 g sugar. Whip 300 g of cream until stiff and pour in the sugar mixture. Mix mascarpone with approx. 3 tbsp. whipped cream and then fold in the remaining whipped cream
5
Carefully spread half of the mascarpone cream on the compote, place a second base on top. Spread the remaining mascarpone cream on top and place the top layer on top. Chill the cake for about 2 hours.
6
Finely chop the chocolate coating. Heat 250 g cream, stir in the couverture until a smooth, shiny mass is obtained. Spread about 2/3 of the chocolate icing on the cake and put it back in the fridge. Chill the rest of the chocolate icing for about 1 hour. Stir with the whisk of the hand mixer for about 20 seconds until creamy
7
Fill chocolate cream into a piping bag with a star-shaped spout and squirt chocolate tuffs onto the cake. decorate the cake with white and milk chocolate curls
8
Waiting time approx. 5 hours