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Chocolate Raspberry Pie

Chocolate Raspberry Pie

  • Serves 10
  • Prep time 20 minutes
  • Refrigeration 2 hours
  • Cook time 12 minutes

Nutrition facts

Per serving: calories 493; protein 5 g; fat 35 g; carbohydrates 42 g; fibre 7 g; iron 6 mg; calcium 64 mg; sodium 89 mg
We never get tired of chocolate. And this chocolatey delight is brightened up by tart red berries—give into the temptation!

Ingredients

  • Chapelure de biscuits au chocolat
    375 ml (1 1/2 cups) chocolate cookie crumbs
  • Beurre
    110 ml (1/3 cup + 2 tbsp) butter, melted
  • Chocolat noir
    450 g (1 lb) dark chocolate (70%), chopped or chips
  • Crème à cuisson 15%
    250 ml (1 cup) 15% cooking cream
  • Framboises
    500 ml (2 cups) raspberries

Also needed

  • 60 ml (1/4 cup) sugar
  • 15 ml (1 tbsp) corn syrup

Steps

  1. Preheat the oven to 180°C (350°F).
  2. In a bowl, mix the baking crumbs with the sugar and melted butter.
  3. Spread the crumb mixture evenly in a deep 23 cm (9 in.) springform pan. Press the crumbs into the bottom and walls of the pan with the back of a spoon to form a crust.
  4. Bake for 12 to 15 minutes. Remove from the oven and let cool.
  5. While the crust is baking, place the chocolate and corn syrup in a bowl.
  6. In a pot, heat the cream until it starts to simmer. Pour the warm cream over the chocolate and corn syrup. Let it melt for 2 to 3 minutes, then stir with a wooden spoon until smooth.
  7. Cut half of the raspberries in half and spread them over the crust. Cover with the chocolate filling. Smooth out the surface. Refrigerate for 2 to 3 hours.
  8. Top with the rest of the raspberries before serving.


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