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Chocolate raspberry torte with wafer and hazelnut, a gourmet Italian dessert by Chef Tommaso Arrigoni from Milan
For the biscuit
For the mousse
For the crunch
- Preparation time
- Cooking time
- Recipe category Dessert
- Recipe yield 4
- Recipe cuisine Italian
Beat the eggs with the sugar, add the melted chocolate with butter, mix well and gently add the whipped egg whites.
Bake the biscuit at 160° for 12/15 min.
Melt the chocolate and add the chopped nuts, roll out into a 0.5 centimetre and flatten.
Heat the cream and the raspberry coulis, melt the gelatine that has already been soaked in cold water.
Pour onto the melted chocolate and mix the whipped yolks with the egg whites beaten with sugar.
Add the whipped cream.
Line a mould with the biscuit, then add a little mousse to the bottom, then the crumbled crunch, then top with more mousse.
Keep in the refrigerator and before serving, dole into individual portions.