Chocolate Triangles with Raspberry Syrup

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Chocolate Triangles with Raspberry Syrup
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Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
485
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories485 kcal(23 %)
Protein7.8 g(8 %)
Fat30.4 g(26 %)
Carbohydrates44 g(29 %)

Ingredients

for
8
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 topping
200 grams Raspberries
100 milliliters red Currant juice
2 tablespoons Grenadine
1 teaspoon cornstarch
How healthy are the main ingredients?
Raspberryeggsalt

Preparation steps

1.

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. 

2.

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.

3.

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.