Raspberry Chocolate Slices

Name: Raspberry Chocolate Slices
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 200 g Dark chocolate coating; 125 g soft butter or margarine; 225 g Sugar; 1 pinch Salt; 7-10 Tbsp a few drops of bitter almond aroma; 3 Eggs (size M); 75 g Flour; 100 g crushed almonds; 1 TABLESPOON Cocoa powder; 1 TEASPOON Baking Powder; 3 TABLESPOONS Milk; 200 g Nut Nougat Cream; 250 g frozen raspberries; 500 g Low-fat curd; 250 g Mascarpone; 2 packages Cream stabiliser; 1 package Vanillin sugar; 200 g Whipped cream; 7-10 Tbsp Raspberries; 7-10 Tbsp Grease

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

200 g Dark chocolate coating
125 g soft butter or margarine
225 g Sugar
1 pinch Salt
7-10 Tbsp a few drops of bitter almond aroma
3 Eggs (size M)
75 g Flour
100 g crushed almonds
1 TABLESPOON Cocoa powder
1 TEASPOON Baking Powder
3 TABLESPOONS Milk
200 g Nut Nougat Cream
250 g frozen raspberries
500 g Low-fat curd
250 g Mascarpone
2 packages Cream stabiliser
1 package Vanillin sugar
200 g Whipped cream
7-10 Tbsp Raspberries
7-10 Tbsp Grease

Directions

1
Finely grate 100 g chocolate coating. Cream fat, 125 g sugar, salt and flavour. Stir in eggs one after the other. Mix flour, almonds, cocoa and baking powder. Stir the chocolate and milk into the fat mass. Put the dough into a greased, square springform pan (24 x 24 cm) and smooth it down.
2
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Let cool on a cake rack. Remove the cake base from the pan and place the edge of the springform pan around the base again. Heat up nut nougat cream slightly in a pot. Pour onto the cake base and smooth it down. Chill for about 30 minutes. Let the raspberries thaw slightly at room temperature. Mix quark, mascarpone and 100 g sugar. Mix the cream firmer with vanilla sugar. Whip the cream until stiff, while letting the cream setting agent trickle in. Fold into the quark cream with the raspberries. Pour the cream onto the base and spread carefully.
3
Mix quark, mascarpone and 100 g sugar. Mix the cream firmer with vanilla sugar. Whip the cream until stiff, while letting the cream setting agent trickle in. Fold into the quark cream with the raspberries. Pour the cream onto the base and spread carefully. Chill for about 2 hours. Chop 100 g chocolate coating, melt on a warm water bath. Spread thinly on a marble slab or porcelain board, chill. When the couverture has just set, use a spatula to push it together into small rolls. Place in a cold place. Cut the cake into about 16 cubes. Decorate with chocolate rolls and raspberries
4
Chop 100 g chocolate coating, melt on a warm water bath. Spread thinly on a marble slab or porcelain board, chill. When the couverture has just set, use a spatula to push it together into small rolls. Place in a cold place. Cut the cake into about 16 cubes. Decorate with chocolate rolls and raspberries