I had been wanting to do something with chocolate and berries for a while… I was definitely guilty of having stocked up on the latter! Then this year in Rome spring is struggling to arrive, the air is still cool and so it’s still time for cakes and sweets to bake.
So I looked around a bit to get inspired and… when you stumble upon a recipe by Pierre Hermè you know it’s the right one. The one you absolutely have to make. And you also know it’s a guaranteed success.
Among other things, in this case the recipe is – I REALLY SAY – simple and quick. So mark it and save it in your favorites ready for the first occasion, trust me 🙂
Ingredients:
- dark chocolate (60%) 250 gr
- butter at room temperature 250 gr
- sugar 220 gr
- whole eggs 4
- flour 70 gr
- raspberries a tub (about 100-120 gr)
Heat the oven to 180°C fan and butter and flour a 20-22 cm mold (I did it in my beloved 18 cm silicone mold and it came out taller, but it’s fine!).
Wash the raspberries and dry them delicately and keep about ten aside.
Coarsely chop the chocolate and melt it in a bain-marie until it is perfectly liquid.
Pour the melted chocolate into a large container and add the sugar, soft butter, eggs and flour. Mix very well to obtain a homogeneous mixture (I also blended with the whisks for a few minutes, but Pierre Hermè does not mention this).
Pour half the mixture into the pan, level and cover with the raspberries.
Pour the rest of the mixture until covered.
Bake for 40 minutes at 180°C and then do the toothpick test. The heart should still be soft and a little raw.
Remove from the oven and let cool a little before unmolding. Arrange the remaining raspberries as decoration and … enjoy your dessert!
