Chocolate and rapsberries pie
10
20
6
No
Ingredients
- 250 ml (1 cup) of cooking cream
- 30 ml (2 tablespoons) of raspberries marmalade
- 250 ml (1 cup) of dark chocolate into pieces
- 2 eggs
- 60 ml (1/4 cup) of butter
- 1 pre-cook pie crust
- 15 ml (1 tablespoon) of cocoa powder
- 125 ml (1/2 cup) of fresh, rapsberries
Preparation
Side-by-side mode
- Preheat oven at 400 °F (200 ˚C).
- In a casserole, heat cream with raspberries marmalade. Turn off the fire, add chocolate and stir everything up slowly until everything melts.
- Add eggs and butter. Mix again until homogenization.
- Pour the chocolate preparation at the bottom of the mold and the pie crust then oven bake for 15 minutes. Let cool down.
- Spread cocoa. Serve with whipped cream and fresh raspberries, if desired.
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70
Budget
