J'en reste baba: Fantastik chocolat, framboise

Indulge in the decadent combination of rich dark chocolate and tangy fresh raspberries with this fantastic tart inspired by Christophe Michalak's J'en reste baba. It's a delightful treat that will leave you craving for more!

Ingredients:

• 200g of dark chocolate 70% cocoa
• 150g of butter
• 150g of granulated sugar
• 4 eggs
• 100g of all-purpose flour
• 200g of fresh raspberries
• Whipped cream or vanilla ice cream for serving
• Powdered sugar for dusting

Instructions:

Preheat the oven to 180C 350F

Grease and line a tart pan with parchment paper

In a heatproof bowl, melt the dark chocolate and butter together over a double boiler, stirring until smooth

Remove from heat and let it cool slightly

In a separate bowl, whisk together the granulated sugar and eggs until pale and fluffy

Gradually fold in the melted chocolate mixture until well combined

Sift in the all-purpose flour and gently fold until just incorporated

Pour the batter into the prepared tart pan and spread it evenly

Scatter fresh raspberries over the top of the batter

Bake in the preheated oven for 25-30 minutes, or until the edges are set but the center is still slightly gooey

Remove from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely

Once cooled, dust with powdered sugar and serve slices with whipped cream or vanilla ice cream

Enjoy!