Chocolate truffle pie

Name: chocolate truffle pie
Cook time: 30 min
Total time: 80 min
Yield: 10
Cuisine: Italian
Ingredients: 300 g dark chocolate; 190 g unroasted hazelnuts container of 95 g; 1 medium oranges; 175 g unsalted butter at room temperature; 125 g cane sugar; 3 medium sized egg; 175 g wheat flour; 2 tl baking powder 5 bags of 16 g; 200 ml fresh cream; 250 g fresh raspberries container of 125 g

Italian chocolate cake with orange and raspberry.

Ingredients

Kitchen Stuff

1 spring form (Ø 24 cm)
1 mixer

Directions

Preheat the oven to 180 ° C. Grease the spring form.
Bring a pan of water to a boil, while chopping the chocolate coarsely.
Put a smaller refractory bowl or pan on the pan with water. The soil must not touch the water. Let the chocolate melt in it (au bain-marie).
Heat a frying pan without oil or butter and toast the hazelnuts in 3 min. Until golden brown. Change regularly. Allow to cool and chop roughly.
Grate the orange skin of a clean-scrubbed orange.
Beat the butter and sugar lightly with a mixer. Beat the eggs one by one. Add the chocolate and orange zest.
Mix the flour with the baking powder and spatula through the butter mixture. Add the whipped cream and spatula the hazelnuts and raspberries through it.
Spoon the batter into the spring form. Bake for about 50 minutes in the oven. Take out and let cool.