rich chocolate flavor, raspberry flavor and soft whipped cream
the foundation:
170 g butter
100 g of dark chocolate 70%
5 large egg proteins
1 cup sugar (200 g)
1 cup full of almond flour (120 g)
5 tbsp without the top of corn starch (50 g)
2 tbsp cocoa top
1 tbsp rum or brandy
for chocolate raspberry ganache:
2 boxes of cream 38% (500 ml)
400 g dark chocolate 70%
1 cup raspberry or blackberry (125 g) can be taken frozen
decoration:
whipped cream with sugar
shape with diameter 26
Cooking:
heat the oven to 170, lubricate the form.
We melt chocolate and butter in a water bath or in a microwave, let it cool.
Put proteins into a mixer cup and whisk until foaming at high speed, gradually adding sugar.
To a brilliant, steady mass.
In a bowl, sift the almond flour, starch and cocoa.
Reduce the speed of the mixer and gradually add the almond mixture while continuing to mix until smooth.
Stop the work of the mixer and continue to manual. Add rum or brandy and chocolate gently mix together.
Pour the mass into the mold and bake for 20 minutes when checking with a wooden stick, it should be wet with crumbs on it.
Let it cool completely.
Cooking ganache:
Pour the cream into a small saucepan and heat (do not let it boil).
Fill chocolate with hot cream and stir until smooth. Let cool.
Raspberries fray through a sieve and add to chocolate, stir.
Assembly and decoration:
Put the cooled cake on a plate, put on it removable sides of the form, inside we lay the confectionery ribbon (it is possible without it)
Pour ganache and put in the fridge for the night.
Whip cream with sugar, put an asterisk in a pastry bag with a nozzle and place it on a pie in the form of a snail in a circular bag.
The article is based on materials .
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