- 200ml / 6.7 OZ heavy cream
- 200gr / 7OZ 90% dark Lindt Chocolate
== Directions ==
First of we start with adding cheese into a bowl and melt it in the microwave for two mins until its fully melted. this is important it should be hot.
next we’re adding two fresh eggs and combine it with a fork. next comes my dough puffer. add a tsp of baking powder and you’ll see it puffs. because the hot cheese and the baking powder have a chemical reaction.
Next we’ll make the dough sweet add 4 Tsp of unsweetened cocoa Powder and mix everything together.
add liquid sweeter, honey or stevia.
Next we’ll add 200gr of almond flour, we need this amount for shaping the dough I tried it in my other videos with a lower amount but for shaping you’ll need 200gr and this is just perfect.
Now we can roll out the dough easily I am using here a rolling pin and fill out the round baking pan.
try to shape it evenly. I use all the time plastic hand gloves cause its for me much more better to shape the dough.
Now we make a delicate ganache. add 200ml of heavy cream into a cup and heat it up in the microwave for 2 min until its hot. next we add 200gr of unsweetened chocolate.
and keep stirring until you don’t see anymore those dots it should be a solid
put that aside.
our crust is already baked and cooled. look at that crust, i’ve tried many recipes but this cheese recipe is absolutely amazing, if you want to shape or have a crunchier crust. Now fill up the ganache and put the taste for at least an hour into the fridge.
For garnish top it with some lovely raspberries or strawberries and serve it.