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Masses of chocolate, raspberry cocoa jam, cream and berries

1 Sift 250g of flour with 1 pinch of salt. Place in a blender with 125 g of cold butter cutted into cubes. Process until blast. Stir in 1 egg, 20 g unsweetened cocoa powder and 125g of icing sugar, integrate and process again until the dough.
2 Reserve in the refrigerator wrapped in plastic wrap and let rest 1 hour. Roll out on floured surface and cut circles of 8 cm. Cut rings of the same diameter. Bake in greased plate at 180 ° C 10 minutes. Remove and let cool.
3 For filling: having a hard chocolate dough, spread with raspberry jam and cocoa and paste a hoop. Fill with whipped cream arranged in a sleeve. Top with raspberries or other red fruit. Repeat until you finish all the masses.
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