Raspberry Ganache Pie
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 3 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 230 g biscuit (s) (Oreo), or other brand
- 70 g butter
- 230 g dark chocolate
- 2 cups cream
- 8 tablespoon marmalade (mimberry), without seeds
- 200 g raspberries, frozen is also possible
- 1 tablespoon water
Print Recipe
Pin Recipe Instructions
- Ground:
- Chop the biscuits as finely as possible (e.g. put them in a freezer bag and hit them with a heavy and hard object until there are no pieces left) and mix with the melted butter. Spread the mixture evenly in a springform pan and press firmly, pulling up the 2 cm edge.
- Chocolate filling:
- Heat 1 cup of cream and the chocolate pieces while stirring until a homogeneous mass forms. Then stir in 2-3 tablespoons of raspberry jam. (You can also heat cream and chocolate in the microwave for 2 minutes. Stir for the first time after the first minute.)
- Spread the chocolate mixture on the bottom in the mold and refrigerate until the mixture is firm.
- Beat the second cup of cream until stiff and stir in 2-3 tablespoons of raspberry jam (this gives it a nice color and tastes more fruity). Pour the cream onto the chocolate cream and smooth it out evenly. Arrange the raspberries as desired on the cream layer. They can also be placed on top of it when frozen. Heat the rest of the jam with a tablespoon of water, stir well and let cool down briefly. Then carefully spread over the raspberries.
- Let the cake stand in the refrigerator for at least 2 hours.
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