Chocolate Tart, Riebelknödel, Raspberry Sorbet
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
For the tart:
- 250 g dark chocolate, 70% cocoa
- 250 g butter
- 6 egg (s)
- 200 g suar
- Fat for the shape
For the dumplings: (Riebelknödel)
- 250 ml milk
- 75 g butter
- 50 grams sugar
- 1 pinch (s) salt
- 100 g corn rits (riebelmehl)
- 1 egg yolk
- some butter
- breadcrumbs
- sugar
For the sorbet:
- 1 dl water
- 100 g suar
- 500 g raspberries
- some lemon juice, about 1 - 2 tablespoon
Print Recipe
Pin Recipe Instructions
- For the chocolate tart:
- Preheat the oven to 170 ° C with top / bottom heat. Melt the chocolate and butter together over a hot water bath and allow to cool. Separate the eggs and beat the egg whites until stiff. Gradually add the sugar.
- Stir the egg yolks into the chocolate-butter mixture, stir one third of the egg whites into the chocolate mass. Then carefully fold in the remaining egg whites with the whisk.
- Grease a 26 cm diameter tart pan and pour in the mixture. Bake in the oven on the middle rack for 20-25 minutes.
- For the Riebelknödel:
- Bring the milk, butter and sugar to the boil. Slowly stir in the grated flour, let the mixture cool down. Stir in the egg yolk, form dumplings.
- Let the dumplings soak in hot water for about 10 minutes. Roll in toasted crumbs with sugar.
- For the raspberry sorbet:
- Bring the water and sugar to the boil in a pan, stirring occasionally. Reduce the heat and simmer for about 2 minutes. Set aside to cool.
- Puree the raspberries and strain them through a sieve. Add to the sugar water solution. Put in the ice cream maker for about 15 minutes.
- Marika prepared this recipe as a dessert on Friday, May 29, 2020 in the program The Perfect Dinner - Day 5 at Lake Constance
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