Cold Chocolate Cake
25 recipes
Cocoa tart with zabaione cream and raspberries
ingredients
servings
6
Raspberries
125 grams
Cornflour
20 grams
Marsala liqueur
75 grams
Egg, yolk
65 grams
White sugar
60 grams
Fresh cream
50 grams
Full fat milk
125 grams
Bitter cacao
15 grams
Egg, yolk
25 grams
Icing sugar
115 grams
Butter
100 grams
Type 00 wheat flour
150 grams
Desserts from Italy
Cocoa tart with zabaione cream and raspberries
Cocoa tart with zabaione cream and raspberries
ready in
1 hour 5 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A delicious cocoa slice that combines the flavor of zabaione cream and raspberries makes this delicious cake!
preparation
step 1
Prepare the pastry, in a planetary insertion flake, sifted veal, icing sugar, chilled butter, cocoa and yolks (25gr). Work up to form a bundle.
step 2
Let it rest in the fridge for 30 minutes covered with food film.
step 3
Place the slice in a 18/20 cm tart bag, previously velveted and floured, leave a bunch of edges, punch the bottom with the fork.
step 4
Cook at 180 ° (ventilated oven) for 10 minutes, placing over the oven with dried beans, extract, remove the beans and cook for another 10/15 minutes.
step 5
Check for 5 minutes before cooking. Do not dry too much, otherwise pull it out of the oven. Let it cool. Prepare the eggplant cream.
step 6
Boil in a pot of milk, cream and 30gr of semolina sugar, in another container with electric bucket mounted yolks (65gr) with 30gr of semolina sugar, add starch and continue to mount x 2 min.
step 7
Combine half of egg and sugar into the warm milk pot and mix until boiling begins, then combine the rest of the mixture and turn it off as it unfolds (a few seconds)
step 8
Place the cream on the eggplant on the tart and put on the previously washed raspberries, cool and serve. Keep in refrigerator, extract 30 min. Before consuming it.
