The combination of dark chocolate and raspberries is one of my favourites; a combination of the bittersweetness of the chocolate with the sourness of the raspberries..simply divine. All enclosed in a shell of fragrant shortcrust pastry. Seeing is believing. The recipe is inspired by a Knam cake prepared with chocolate and raspberries. 
Preparation time 2 hours and 30
Ingredients : 24 cm cake tin.
Shortcrust pastry
- 250 gr. all purpose flour
- 125 gr. sugar
- 125 gr. butter
- 1 egg
- 1 pinch of salt
- 5 gr baking powder
For the ganache
- 200 gr fresh cream
- 200 gr 70% – 60% dark chocolate
For the filling
- 200 gr. confettura di lamponi (come preparare la marmellata di lamponi, clicca qui)
Method
Arrange the flour on a work surface.
In the center add the sugar, the salt, and the butter at room temperature and cut into small pieces, and mix briefly: you will get a sandy dough which crumbles.
Add the egg and mix quickly with your hands, until you get a smooth and firm dough.
Form a ball, wrap it in plastic wrap and let it rest in the refrigerator for 2 hours.
Prepare the ganache: put the chocolate, in pellets or chopped, in a bowl. We heat the cream in a saucepan. When the cream is hot, pour it over the chocolate and mix with a whisk until it is completely melted and a smooth and homogeneous cream is obtained. Let it cool to room temperature.
After the rest time of the dough, roll it out on a floured work surface and, with the help of a rolling pin, give it the shape of the cake pan. The thickness will be a few millimeters. Transfer to a buttered and floured pan. We prick the surface.
We spread the raspberry jam on the surface and bake at 180 degrees, in a preheated oven, for about 25 minutes.
Leave the cake to cool and pour the chocolate ganache over the jam layer.
Cover with fresh raspberries before serving.
Click here for the raspberry jam recipe
To see more recipes of crostate tap here
