Chocolate Cake with salt and pepper Recipe is described from the specified ingredients in the baking school Knead a smooth dough

Ingredients:

A tart or springform

(diameter 18 cm)

Shortcrust

75 g of room temperature butter

10 g granulated sugar

1 pinch salt

1 egg (size M)

1 tablespoon water

150 g sifted flour

Ganache

125 g butter

200 g Bitterkuvertüre

(66% cocoa)

15 pink berries

45 g granulated sugar

2 eggs (size M)

1 egg yolk (Size M)

1 pinch of Fleur de Sel

also

Butter for greasing

Flour for editing

Back peas Blind baking

Method:

1. The dough into a Ball shape, wrap in plastic wrap and at least 1 hour cold place.

2. Preheat oven to 180 ° C top and bottom heat. The shape grease with butter. Put the dough on a lightly floured surface with a rolling pin slightly larger than the tart mold roll out thin and the shape Sun interpret so that the edge is 1.5 cm high. With a fork. Prick Cover the dough with parchment paper and with Back cover peas.

3. Bake in preheated oven on the rack on the middle shelf about 20 minutes. Then remove the croutons and the baking paper. The ground to cool slightly.

4. For the ganache butter and chocolate in a bowl over a water bath to melt. The pink berries in a mortar coarsely. Sugar and eggs with the egg yolks with a hand mixer until frothy and the melted butter Stir in chocolate coatings mass. Pulverized berries and Fleur Sel de add.

5. Put everything into the mold and smooth out. The oven temperature reduce to 170 ° C top and bottom heat, and the tart about 8 minutes. Then cool on a wire rack can be solved and out of shape.