Friday, July 19, 2013


make a chocolate tart with raspberries for dessert after a summer night dinner. photos: armelle habib and martin lof. recipe: leonoor ottink

150 gr dark chocolate, chopped
150 gr soft butter
6 large free range eggs 
100 gr self raising flour
4 tsp cocoa powder, sifted
300 gr. raspberries
1 tbsp raspberry jam

preheat the oven to 180ºc. 
line a 23 cm springform with baking parchment and grease with the extra butter.
melt the butter with the chocolate while stirring, in a bowl over a pan of boiling water, au-bain-marie. make sure the water doesn't touch the bowl. set aside.
beat the sugar with the eggs until pale and about tripled in volume.
mix the self raising flour with the cocoa powder and gently fold this into the eggs and sugar mixture, followed by the chocolate and butter. finally fold in the raspberries and raspberry jam.
pour the batter into the prepared springform and bake for 45 minutes. 
let it cool on a wire rack.  

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