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raspberry jam with cocoa

Raspberry jam with cocoa

This is a delicious combination of the tartness of the raspberry with cocoa to obtain an wonderful taste you cannot resist. From raspberry jam, this interesting combination has been created to dazzle the taste buds of those who love sweetness.
The raspberry jam with cocoa is perfect for making crepes with cream and fresh raspberries, for using as frosting on a chocolate cake, or for pairing with ice cream or with a raspberry clafoutis tart. Ingredients Raspberries, apple, cocoa, sugar, and lemon juice.


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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