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Preparation
in 45 minutes
- Crush the Chocolate O’s in a food processor.
- Melt the butter and mix.
- Use loose bottom cake tin (diameter: 18–20 cm). Press the biscuits into base and banks of the cake tin.
- Put the tin into fridge.
- Combine sugar, eggs and water in a large heatproof bowl.
- Se it over a saucepan or pot filled with 2 cm of simmering water. Do not let bowl touch water!
- Beat the egg mixture with electric mixer until the mixture is thick and it catches up heat of 75°. This will take about 8 minutes.
- Remove the bowl from the heat and continue to beat the egg mixture until it’s cooled at room temperature (about 6–8 minutes)
- Melt the chocolate and butter for filling.
- Whip the cream.
- Mix egg mixture, whipped cream and melted chocolate and butter.
- Pour filling over the bottom.
- Cover and put the cake into the fridge for 4 hours or over night.
- Add the raspberries and decorate with edible flowers.
Ingredients
For the base / bottom:
165
g
40
g
butter
For the filling:
to taste
sugar
3
eggs
1
tbsp
water
200
g
dark chocolate
3
tbsp
butter
250
ml
whipping cream
to taste
raspberries
or
to taste
fresh berries
edible flowers
Nutritional & Dietary
Gluten-free
No nuts added
No oat added
No rice added
No sesame added
No yeast added
Wheat free
Vegetarian
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in this recipe
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