Chocolate-raspberry biscuit cake

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!