Recipe: Dark Chocolate, Raspberries & Ground Almonds Pie

CHOCFRAMBT-Sliced I really love the combination of raspberries and dark chocolate. The taste is just exquisite. I found this recipe online & decided to alter the quantities a bit to play around with the intensity of the flavors. I used a very intense kind of dark chocolate I got in my chocolate present from Gift.be.

What you’ll need:
 125 grams of pure chocolate (I used Cote d’Or Noir de Noir)
 125 grams of unsalted butter (room temperature)
 2 eggs
 175 grams of white sugar
 A squirt of vanilla essence.
 175 grams of flour
 1/2 teaspoon baking powder (I mix my own)
 150 grams frozen raspberries
 Almonds to your liking, freshly ground.



Preheat your oven to 180°C/350°F. Break your dark chocolate into pieces. I really recommend using a very dark chocolate for this one, preferably one with more than 60% cacao.

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Mix the butter & the chocolate in a cooking pot & melt together. Don’t turn up the heat too much as this might burn. Let the mixture cool down a bit. Now, whisk the eggs with the vanilla essence & sugar. Add a pinch of salt.

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Prepare your almonds. Grab however much you’d like in your pie.

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Then grind them until they look as fluffy as in the picture above. Add the ground almonds, the flour & the baking powder to the vanilla/sugar/egg mixture. Mix well (with a spatula, by hand).

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Add the butter/chocolate mixture to the egg/flour/sugar/almonds mixture, by hand with a spatula. When mixed properly you can add the majority of the frozen raspberries. Pour the mixture into a greased springform & add some extra strawberries on top.

This should bake about 40-45 minutes. The inside should still be a bit gooey.

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You can enjoy a piece when it’s still lukewarm, but I like it the most when it’s completely cooled. I shared this amazing pie with my boyfriend & colleagues and they were all amazed by the intense raspberry flavor. Mission accomplished!


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