INGREDIENTS:
FOR THE DOUGH
- 350 g wheat flour (Type 405)
- 60 g baking cocoa1 tsp baking soda
- tsp salt
- 320g butter
- 125 g dark chocolate couverture
- 250g sugar
- 4 eggs (size M)
- 220 ml buttermilk
- A little fat for the molds. A little flour for the molds
FOR THE FILLING
- 440 g frozen raspberries
- 2 tbsp water
- 3 tbsp sugar
- 1 tsp apple pectin
FOR THE FROSTING45 g baking cocoa
- 40 ml hot water
- 250 g soft butter
- 60g powdered sugar
- 1 pinch of salt
- 340 g dark chocolate couverture 250 g fresh raspberries
PREPARATION:
1. Step
Preheat the oven to 160 degrees top/bottom heat (fan oven: 140 degrees). Grease three springform pans (Ø 18 cm) and dust them with a little flour. For the dough, mix flour with cocoa, baking soda and salt in one Mix mixing bowl.
2nd step
Cut butter into small pieces and put in one
Give metal bowl. Fill a pot halfway with water and heat the water. Chop the couverture into fine pieces and melt them together with the butter in a metal bowl over a hot water bath.
3rd step
Meanwhile, put the sugar and eggs in a mixing bowl and beat until creamy for about 10 minutes - the sugar should be completely dissolved. Then add the melted butter and chocolate mixture to the eggs and beat everything together until creamy. Add the dry ingredients and stir in carefully. Finally mix in the buttermilk.
4th step
Distribute the dough among the three prepared springform pans, smooth it out and bake in the preheated oven for about 30 minutes. After baking, let the bases cool on a rack, then carefully remove them from the molds.