BlackBerry-chocolate cake

Ingredients for BlackBerry-chocolate cake

Instructions for BlackBerry-chocolate cake

To prepare the BlackBerry-chocolate cake recipe, please follow these instructions:

Pastry: Bank vanilla Rod flat, crack it and scratch grains out. Chop the almonds fine. Knead all the ingredients quickly together. Came together the beaten egg in and knead quickly along with the flour before the butter becomes soft. Let the dough rest in the fridge about 15 minutes.

Dry the worktop with a damp dishcloth, put a piece of witawrap on the moist table, so it does not slip around, put the dough and press it lightly with your hand and then put another piece of witrawrap over.
Scroll the completely flat with a rolling pin, so that it fits in a pie dish. Remove the upper witawrp and use the bottom to lift the dough into the pie dish Pressure dough well against the sides. Cut the excess dough. Prick the dough thoroughly at the bottom with a fork. Style the cold 30 minutes and then behind it in a preheated oven about 20 minutes at 180 degrees. Let the tart dough get cold.

Brombærcoulis: Got berries and sugar in a pan, and boil it through blended easily with a hand blender, and passed through a fine sieve. Made on ice.

Chocolate truffle: Chop chocolate fine and it came in a bowl. Boil the cream up and pour it over, slowly while stirring, to paste is homogeneous. When truffle paste is lukewarm, stir the butter in.

Chocolate/BlackBerry truffle: Made, but replace the cream with half the brombærcoulisen.

Benefit chokoladetrøfflen in the baked mørdejs bottom. Com biscuitbunden on top and press it down a bit. Brush with a little of brombærcoulisen, then the RAM the bottom. Advantage chocolate blackberries truffle on top. Garner finally with fresh blackberries and the rest of the brombærcoulisen.

Garnish: sour cream whipped with vanillekorn, garnish pie with creme fraichen and place a leaf lemon balm in.