Raspberry chocolate tart inspired by Caprese tart

In the cookie, cake department I admire French masters but what I really love to eat are Italian yummies.
Caprese tart is one of the most delicious cakes from the south of Italy (and I am still unable to make a proper cannoli), but I am such a huge fan of red fruits that even this tasty tart could not avoid transformation under my hands.
The first main step was ignoring almonds and then replacing it with raspberry. That is how it happened.
Oh and it may seem like hard work but actually it is quite simple. And the best part: you can explain your guest how to make it properly with a very scientific face and they'll think you are a real expert. But you do not have to be to be able to do so.



Ingredients – important: ROOM temperature.
10 or 20 dkg (3.5 or 7 oz) plain chocolate
The genuine recipe says 20 dkg but I usually rather buy 10 dkg very good, African chocolate, quality is very important.
If you want to: 10-15 dkg (3.5 - 4oz) ground almonds
By the way, it works with raspberry.
30 dkg (10 oz) raspberry
Fresh raspberry tastes better but you can use frozen as well.
6 eggs – later we use the yolks and the white separately
20 dkg (7 oz) butter
app. 10 dkg (3,5 oz, a cup) sugar
Caster sugar tastes better.

The first step is to melt the chocolate over low heat (in a metal bowl over a saucepan of water). Some people like to put in the butter, I do not, I rather mix it with the 2/3 of the sugar and then mix the egg yolks one by one – this is important. You put in one yolk, mix it perfectly, then comes the next one.
Then you add the melted chocolate and the almonds if you want to. Beat the egg whites hard peeks with the rest of the sugar and a pinch of salt, then mix it carefully with the cream. Now you can put as much raspberry into the cream as much you like.


Preheat the oven to 180 ºC (356 ºF), butter the baking tin and bake it for 40-45 minutes. You'll see how it grows. After take it out and wait 10 minutes. Then turn it out to a wire rack or plate and leave it for another 5-10 minutes. It is going to lose its puffiness, and becomes flat and moist. That is how we like it.

Sauce
You heat the raspberry with some sugar (3-4 table spoon) mash and mix then sieve it. Wait 10-15 minutes and serve the cake with the sauce and some whipped cream.
Delicious!