
What you’ll need:
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.

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.

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

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).

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.

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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