ingredients

300 g of dark chocolate
200 g 200 g fresh raspberries
5 cl of whole cold liquid cream
70 g of half-salted butter
50 g icing sugar

Steps

Step 1

Melt the chocolate with the butter in a large saucepan over very low heat (or microwave, gentle position). Mix to smooth, remove from heat, let cool.

2nd step

Whip the liquid cream very cold with the electric whisk, until you get a firm foam. Mix it gently, in several times, with melted chocolate.

Step 3

Line a large cake tin with a minimum of 1.6 liters of food film. Spread in half of the chocolate cream. Cover with 200 g raspberries , then remaining chocolate cream. Close with film. Place at least 6 hours in the refrigerator.

Step 4

Mix 200 g raspberries and icing sugar. Unmould the fondant delicately, serve it - sliced ​​with the raspberry coulis.

tips

The bluff of Laurent. Prepare this fondant in individual cake pans that you will return to serve on each plate. Surround them with a drizzle of grout. Put some raspberries on top

Adeline's ideas . To make the whipped cream, pour it very cold in a large bowl placed in a large salad bowl filled with ice cubes. Whip approx. 5 minutes with an electric whisk. To mix the whipped cream with melted chocolate : use a flatware by turning from bottom to top and scraping well at the bottom and all around.