100 g of dark chocolate, broken into pieces
1 cup of Maria biscotti (70 g)
3/4 cup plus 1 tablespoon of coarsely chopped hazelnuts (100 g)
Butter (for greasing)
For the sauce
1/4 cup of water (60 ml)
1 tablespoon of freshly squeezed lime juice
1/2 cup of cornstarch (90 g)
1 cup of fresh raspberries (120 g)
100 g of dark chocolate, broken into pieces
1 cup of Maria biscotti (70 g)
3/4 cup plus 1 tablespoon of coarsely chopped hazelnuts (100 g)
Butter (for greasing)
For the sauce
1/4 cup of water (60 ml)
1 tablespoon of freshly squeezed lime juice
1/2 cup of cornstarch (90 g)
1 cup of fresh raspberries (120 g)
In a heatproof bowl set over a pot of simmering water, melt the chocolate, stirring gently
Add the biscotti and hazelnuts to the melted chocolate and mix with a wooden spoon until well combined
Grease an 8.5 cm diameter and 6 cm high ring mold with butter, then place it on a serving plate
Place half of the mixture in the prepared mold and press down gently
Remove the ring mold carefully, then repeat the process with the remaining mixture
Prepare the sauce: In a medium pot, bring the water, lime juice, and cornstarch to a boil over high heat, stirring only until dissolved
Simmer for about 4 minutes without stirring, then add the raspberries and simmer for an additional 2 minutes
Remove from heat, let cool slightly, and pour the sauce over the hazelnut cake
Serve at room temperature
891 calories per serving
