Favoreats
Favoreats LLC
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INGREDIENTS
250 g
Raspberries
12
Egg yolk
12
Eggs
3 tsp
Baking powder
690 g
Bittersweet chocolate
550 g
Castor sugar
90 g
Cocoa, Dutch-process
360 g
Plain flour
130 g
Butter
800 g
Creme fraiche
380 milliliters
Pouring cream
70 milliliters
Chocolate liqueur
3
Gelatine leaves (titanium strength), softened in cold water for 5 minutes