Chocolate Triangles with Raspberry Syrup
- For the batter
- 150 grams Dark couverture chocolate
- 70 grams butter
- 2 medium eggs
- 100 grams brown sugar
- 1 packet Vanilla sugar
- 1 pinch salt
- 200 grams Crème fraiche
- 70 grams Pastry flour
- 50 grams cocoa powder
- 100 grams Milk chocolate couveture
- Fat (for the pan)
For the batter, coarsely chop bittersweet chocolate and melt in a double boiler. Cut butter in small pieces, then stir butter into chocolate until melted and remove from heat. Mix eggs, sugar, vanilla sugar, salt and crème fraîche, then stir in melted dark chocolate mixture. Sift flour and cocoa powder over bowl and stir into batter. Chop milk chocolate into small pieces and fold into batter.
Spread batter in a greased baking pan, about 13 x 23 cm (approximately 5 x 9 inches). Cover with aluminum foil. Bake in preheated oven at 175°C (fan: 160°C, gas mark 2-3) (approximately 350°F), 40-45 minutes. Let cool completely.
For the topping, rinse raspberries and pat dry. Heat currant juice and grenadine syrup in a saucepan and bring to a boil. Mix cornstarch with a little cold water and stir into mixture and bring to a boil again. Add raspberries, stir and cook briefly, then remove from heat. To serve, cut chocolate cake into triangles and arrange on dessert plates. Garnish with raspberries and sauce.