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.



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!