14.11 oz of puff pastry for torta
8.6 oz of chopped chocolate
2 tablespoons of heavy cream
3.5 oz of raspberries
14.11 oz of puff pastry for torta
8.6 oz of chopped chocolate
2 tablespoons of heavy cream
3.5 oz of raspberries
1 Cut the pastry into six 10cm squares
Make two L-shaped cuts on each one, leaving the opposite corners intact and spaced 2.5cm from the edge
Brush the edges of the pastry with water
Lift one corner and place it over the pastry at the opposite side
Repeat the operation on the other side to form a box
2 Brush the edges of the pastry with egg, poke the base with a fork, and place them on a baking sheet
Bake for 35 minutes or until golden brown
Let it cool down
3 Melt the chocolate in a double boiler, mix with heavy cream, and let it cool completely
Blend in a mixer until it forms a shiny and homogeneous cream
Place the baked tortes on a serving dish, distribute the raspberries on top, and place a spoonful of chocolate cream in the center
Serve immediately
