Tort czekoladowy z malinami

Important Remember, the jelly shouldn't be too runny. You might not use all of the whipped cream; it all depends on how it reacts after adding the raspberries and jelly. Mine sank a bit, but if yours is still fluffy and very stable and doesn't sink, it's best not to add too much. 400ml hot water 1.5 packages raspberry jelly 500g raspberries 120g 30% fat cream 400g chocolate (2 dark, 2 milk) Melt in a double boiler and let cool. 300g butter at room temperature. Mix, then add the melted, cooled chocolate. Mix. The chocolate mixture is ready. Divide it into two parts as shown in the video. Add the French toast to the larger part. Sprinkle 2 handfuls of raspberries with 3.5 tablespoons of powdered sugar, add about 50 ml of water, and bring to a boil until the raspberries break down. Add 2-3 tablespoons of raspberry jelly to the raspberries. Blend. Let cool. 500 ml chilled heavy cream (30% or 36% fat) 250g mascarpone 1 package of whipped cream 1/2 tablespoon of powdered sugar Whip to 3/4 and add the cooled blended raspberries and jelly. #kitchendoroty #recipe #coffee #dessert #yummy #chocolate #cake #birthday #chocolatecake