Chocolate Dessert Round with Mixed Fruit
6,1 / 10
ready in 50 min.
- For the pizza base
- 1.333 cups Dark chocolate (chopped)
- ⅞ cup butter
- 4 eggs (separated)
- ⅔ cup sugar
- 1 tsp vanilla extract
- ½ cup Crème fraiche
- 2 Tbsps all-purpose flour
Heat the oven to 170°C (150°C in a fan oven), 325°F, gas 3 and line a baking tin with greaseproof paper.
Melt the chocolate and the butter in a bain-marie.
Beat the egg whites until stiff and chill in the fridge.
Mix together the sugar, vanilla extract, a pinch of salt and the egg yolks and stir in the melted chocolate and the crème fraîche. Fold in the egg whites and sieve in the flour. Stir well with a whisk and pour into a baking tin. Bake for around 30 min. The cake should be slightly dry. Remove from the oven and leave to cool on a wire rack.
Melt the cooking chocolate and the butter in a bain-marie and spread onto the cake leaving a edge of about 2 cm all the way round. Arrange the fruit and the nuts decoratively on top of the "pizza" and drizzle with the remaining chocolate. Serve in slices.