Chocolate-raspberry biscuit cake
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ingredients
300 g butter biscuits ground 300 g butter biscuits broken 100 g granulated sugar 400 g raspberries (fresh or frozen) 700 ml sour cream 100 g dark chocolate
Ganache
100 g cooking chocolate 100 ml cooking cream
progress
Unbaked goodness from the venison back mould.
1.
Place the ground and broken butter biscuits in a large bowl and add the sugar. Stir with a spoon and progressively add the sour cream. Mix everything well , divide the mixture into 2 equal halves and place in separate bowls.
2.
To one part add the fruit and to the other the chocolate that we have melted over steam. Prepare a venison loin mould or bread mould and line it with cling film. If you have a smaller venison loin mould, the mixture will be enough for 2 cookies.
3.
First put the raspberry part in the tin and smooth with a spoon. Spread the chocolate on top , smooth again and put in the fridge to set for 2 hours. Once set, tip out, remove the cling film and top with the ganache.Return to the fridge for a few more hours (preferably overnight) to allow the icing to set and the biscuit to soften beautifully.
4.
Good taste!
