Did someone mention shortcrust? This one's even whole-grain and filled with a creamy chocolate ganache. Follow Ernst Knam's recipe to create the perfect autumn treat!
For the whole-gran shortcrust
- 100g of butter
- 80g of granulated sugar
- 1 whole egg
- 100g of type 00 flour
- 100g of whole-grain flour
- 100g of raspberry jam
Method
Prepare the shortcrust dough and let it rest in the refrigerator for at least 3 hours. Roll out the dough into 3mm thick discs and line non-stick molds with it.
Pour the raspberry jam over it and distribute evenly on the bottom. Bake at 170°C (340°F) in the oven for about 15 minutes until the shortcrust is baked. Let it cool.
For the chocolate ganache
- 200g of 70% dark chocolate
- 160g of fresh cream
Method
Pour the cream into a saucepan and heat it on the stove. Bring it to a boil, then add the dark chocolate. Create an emulsion with a whisk until the chocolate is completely melted. The ganache should be shiny and velvety.
For the garnish
- 160 g of fresh raspberries
Method
Fill the shortcrust with the ganache and before it sets, place the fresh raspberries on top.
Cake's photo by Francesco Mion
