‘50 min
Easy
Dessert
100g 60% cacao chocolate
110g Butter
150g Sugar
60g Type 55 Wheat Flour
10g Cocoa Powder
100g Raspberries
50g Redcurrants
4 Eggs
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Bin 27
Young, deep ruby color. Intense, rich and fruity nose, full of pure blackberry, cassis, cherry and plum aromas intertwined with hints of spice.
Ingredients
100g 60% cacao chocolate
110g Butter
150g Sugar
60g Type 55 Wheat Flour
10g Cocoa Powder
100g Raspberries
50g Redcurrants
4 Eggs
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Preparation
Melt the butter and the chocolate in a bain-marie. Separately, beat the (room temperature) eggs with the sugar without fluffing up too much. Fold in the melted chocolate and mix. Pass the flour and the cocoa powder through a sieve and add to the mixture. Stir in well so that it is evenly mixed with no lumps. Add the mixture to baking trays, previously rubbed with butter. Sprinkle the red fruits on top, partially submerging them in the mixture. Bake at 200ºC for about 10 minutes. Remove from the oven, turn out of the trays and allow to cool.
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