Summary

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

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Instructions

1. For the chocolate tart:
2. 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.
3. 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.
4. Grease a 26 cm diameter tart pan and pour in the mixture. Bake in the oven on the middle rack for 20-25 minutes.
5. For the Riebelknödel:
6. 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.
7. Let the dumplings soak in hot water for about 10 minutes. Roll in toasted crumbs with sugar.
8. For the raspberry sorbet:
9. 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.
10. 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.
11. Marika prepared this recipe as a dessert on Friday, May 29, 2020 in the program The Perfect Dinner - Day 5 at Lake Constance