Chocolate Slices with Raspberry Filling

2hr 30m
Preparation/cooking time: ca. 45m + Freeze: ca. 90m + Bake: ca. 15m

For 12 people

Nutritional Information

Contains 310 Kcal, 7g Protein, 24g Carbohydrates, 19g Fat


  • 4 eggs
  • 100 g dark chocolate (70% cocoa)
  • 4 egg white
  • 1 pinch salt
  • 100 g white flour
  • 1 organic lemon, use grated zest and 2 tbsp of juice
  • 2 tbsp. chopped pistachios
  • 2 tbsp. chocolate shavings
  • 50 g sugar
  • 225 g mascarpone
  • 1.5 full cream
  • 250 g raspberries ', 6 cut in half and set aside for decoration

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  • Beat together the sugar and egg yolks using the whisk on a hand mixer until the mixture turns a paler colour. Stir the chocolate into the egg yolk mixture. Beat the egg whites with the salt until stiff. Add the sugar and continue beating until the egg whites turn glossy. Layer the flour and the egg whites on the mixture and carefully fold in. Spread out approx. 7 mm thick on the back of an oven tray lined with baking paper.
  • Bake for approx. 15 mins. in the centre of an oven preheated to 180°C. Remove, tip the biscuit with the paper on a fresh sheet of baking paper and carefully peel off the paper. Immediately cover the biscuit with the upturned tray, leave to cool.
  • Combine the Mascarpone and remaining ingredients including the lemon juice and mix well. Stir in the pistachios and raspberries. Beat the cream until stiff, transfer 1/3 to the fridge to chill, carefully fold the remaining cream into the filling.
  • Cut the biscuit edges straight and halve the biscuit crossways. Divide the filling over one half, top with the second biscuit half, press down lightly, cover and freeze for approx. 1 1/2 hours. Cut out 12 rectangles. Decorate with the reserved cream, a few chocolate shavings and the reserved raspberries.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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