Chocolate and rapsberries pie

Name: Chocolate and rapsberries pie
Prep time: 30 min
Cook time: 20 min
Yield: 6
Cuisine: Desserts
Ingredients: 250 ml (1 cup) of cooking cream; 30 ml (2 tablespoons) of raspberries marmalade; 250 ml (1 cup) of dark chocolate into pieces; 2 eggs; 60 ml (1/4 cup) of butter; 1 pre-cook pie crust; 15 ml (1 tablespoon) of cocoa powder; 125 ml (1/2 cup) of fresh, rapsberries

Rate this recipe

Author: Les Cultures de chez nous

Keep screen on

Preparation 10

Baking 20

Portions 6

Freezing No

Ingredients Preparation

Ingredients

250 ml (1 cup) of cooking cream
30 ml (2 tablespoons) of raspberries marmalade
250 ml (1 cup) of dark chocolate into pieces
2 eggs
60 ml (1/4 cup) of butter
1 pre-cook pie crust
15 ml (1 tablespoon) of cocoa powder
125 ml (1/2 cup) of fresh, rapsberries

Preparation

Side-by-side mode

Preheat oven at 400 °F (200 ˚C).
In a casserole, heat cream with raspberries marmalade. Turn off the fire, add chocolate and stir everything up slowly until everything melts.
Add eggs and butter. Mix again until homogenization.
Pour the chocolate preparation at the bottom of the mold and the pie crust then oven bake for 15 minutes. Let cool down.
Spread cocoa. Serve with whipped cream and fresh raspberries, if desired.