Description
A flavorful combination of chocolate and raspberry. Easy to prepare dessert, it will not take much time but will look good as holiday and home table. Creamy texture, raspberry filling and chocolate flavor.
Ingredients
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Dark chocolate
60 g
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Cream
8 Tbsp
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Chicken egg
1 piece
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Milk concentrated
100 ml
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Brown sugar
3 Tbsp
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Raspberry
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Vanilla
Cooking
I cooked a small portion of dessert - it has only 2 molds. The proportions can be increased. 3 tbsp cream melt the chocolate.
Beat the egg with the remaining sugar, cream, condensed milk, a pinch of vanilla.
Add egg mixture to chocolate. Stir.
Raspberries can take both fresh and frozen. If you like sweeter - sprinkle lightly with sugar.
Fill the mold with the cream to half. Put the raspberries and pour the cream. Cook in a preheated 160C oven. Pre-in a pan pour water and set it in the form of cream. Cook approximately 33-35 minutes. The mass should not be very dense.
Be sure to give the dessert to cool. Then keep the mould for about 30 seconds in hot water and gently turn on the dish. Be careful - might not exactly deviate from the form. Decorate to your taste and serve. In my case, almond petals and raspberries. Tender, creamy and fragrant.
The recipe has been used sugar "Mistral" Demerara fine.
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