A gourmet chocolate cake with raspberries that does not require baking. The basis for tartlets is made from crushed chocolate chip cookies mixed with butter. The resulting the mass is laid out in muffin molds and formed into cups. At the bottom of the tartlets put on the berry and pour the truffle mass. Juicy raspberries are excellent in rich taste dark chocolate. Wait until the tartlets are frozen in fridge and enjoy. Chocolate mass can also be rolled roll into balls, roll in cocoa powder and get delicious truffles ручной работы. 
Time: 2 час. 20 minutes. Difficulty: easy Servings: 6 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Cakes
- 1.5 tbsp. crushed chocolate chip cookies (Oreo or waffle cookies)
- 6 tbsp. l melted butter
- 1 serving of dark chocolate truffles, see recipe below (whisk, but do not roll into balls)
- 6 fresh raspberries + extra for serving
Dark Chocolate Truffles
- 0.5 tbsp. fat cream
- 220 gr dark chocolate (70%), chopped
- 1 tsp vanilla extract
- 1 tbsp. cocoa powder to sprinkle
Recipes with similar ingredients: truffles, dark chocolate, chocolate dark, cocoa, cream, raspberries
Recipe preparation:
- Mix chopped cookies with butter with a fork. Spray a 6-muffin metal mold with a cooking spray. Cover the cells with strips of parchment or wax paper with a width of the diameter of each cell and long enough to hang over the edges of each shape (it will be easier to get cakes). Use the bottom of a small glass to press the crushed cookies to the bottom and the walls of the molds so that the edges rise up 4 cm.
- Put raspberries in the center of each cake and on top of the patisserie bag or bag with a cut corner squeeze the truffle mixture. Smooth the surface and refrigerate for about 2 hours for the chocolate to freeze.
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Dark Chocolate Truffles
Pour the cream into a saucepan and bring to a boil over low heat. Pour the cream onto the chocolate in a bowl and leave for about 10 minutes for the chocolate to melt. Add vanilla and mix until obtaining a homogeneous mass.
- Set aside for 1 hour to allow the mass to cool to room temperature. Then beat it with a mixer at medium speed until it becomes thick and bright. Put the mass on a baking sheet and smooth surface. Refrigerate for approximately 2 hours to chocolate is frozen.
- Pour cocoa powder into a deep plate or shallow bowl. Using a spoon for watermelon or a small spoon for ice cream make chocolate balls, put them on a plate with cocoa powder and roll with two forks to completely cover surface. Then, using the forks, carefully shift their balls on a baking sheet covered with parchment or wax paper.
