Soft cake with chocolate, raspberries and almonds
For the pastry
250 g flour 00
200g of salted butter
100 gr icing sugar
2 egg yolks
1 pinch of salt
For the chocolate cream
180g Venchi dark chocolate 56%
200g milk or fresh cream
1 egg
For the pastry
In the bowl of the planetary put the salted butter, add the sifted
icing sugar and salt, and mix the cream. Stir in the egg yolk and
cream then add the sifted flour. Mix quickly and place the dough in
the refrigerator for at least 5-6h.
After this time, roll out the dough to 2mm thick and line a mold
with it (diameter of 24cm) and place in refrigerator
For the chocolate cream
Boil the cream, pour it over the chopped chocolate, stir and add
the egg. Stir gently until
mixture is smooth. Pour the warm cream into the pastry shell. Add the raspberries (about 20) and bake at 180 ° C for 20-25min. About halfway through cooking remove the cake from the oven and cover the surface with sliced almonds. Return to the oven and finish cooking.
This is a recipe by Rita Mezzini of La Fucina Culinaria and it is published here with her kind permission (http://lafucinaculinaria.blogspot.com)
