Preheat oven to 300°F. Prepare a 9" cake pan by lining the bottom with parchment and lightly buttering the sides, then dust with cocoa powder and tap out any excess.
In a medium sized (microwave safe) bowl, heat the chocolate (break into pieces if using large bars) & butter at 50% power in the microwave until mostly melted (about 2 minutes, but check after 1 minute and every 30 seconds after). Stir until fully melted and smooth, then set aside.
Reduce mixer speed to low, and gradually pour in the (cooled) chocolate mixture. Increase mixer speed to medium and blend until well incorporated, about 30 seconds. Add the cocoa powder and blend just until fully incorporated.
Pour batter into prepared pan and bake 40-45 minutes. Bake just until the outside edges are fully baked, and a toothpick inserted in the center comes out with moist clumps, but not just wet batter. It will seem under-baked by most cake baking standards. Don't overcook.
Remove from oven and cool in the pan (on a wire rack) for 30 minutes. The cake will sink quite a bit in the center, leaving a rim around the edge, this is OK. Cover the pan with foil and move the cooled cake to the refrigerator and refrigerate until very cold, at least 6 hours or overnight.
Once well chilled, run a knife around the edge of the pan to loosen the cake. Remove from pan and trim off the raised rim around the edge of the cake, as necessary to level. Turn cake upside down onto a platter (so the bottom of the cake is now the top) and remove parchment paper.
Bring cream and butter to a boil in a small heavy saucepan and stir in dehydrated raspberries. Remove from heat and let steep 5 minutes.
Meanwhile, finely grind chocolate in a food processor and transfer to a bowl. Pour cream through a fine-mesh sieve onto chocolate, pressing on and discarding raspberries, then whisk until smooth. Pour ganache over tart and smooth by tipping the tart back and forth. Trying not to touch the top.
Allow to cool slightly, the add garnishes in a circle around the outside top of the tart, starting with blackberries, then whole cherries, cherry halves and finally the raspberries. Use the crushed bits at the bottom of the bag to sprinkle around the garnished area
To serve, use a long thin knife ran under hot water to make slices, cleaning knife frequently.
Serve and enjoy!
Ingredients
Directions
Preheat oven to 300°F. Prepare a 9" cake pan by lining the bottom with parchment and lightly buttering the sides, then dust with cocoa powder and tap out any excess.
In a medium sized (microwave safe) bowl, heat the chocolate (break into pieces if using large bars) & butter at 50% power in the microwave until mostly melted (about 2 minutes, but check after 1 minute and every 30 seconds after). Stir until fully melted and smooth, then set aside.
Reduce mixer speed to low, and gradually pour in the (cooled) chocolate mixture. Increase mixer speed to medium and blend until well incorporated, about 30 seconds. Add the cocoa powder and blend just until fully incorporated.
Pour batter into prepared pan and bake 40-45 minutes. Bake just until the outside edges are fully baked, and a toothpick inserted in the center comes out with moist clumps, but not just wet batter. It will seem under-baked by most cake baking standards. Don't overcook.
Remove from oven and cool in the pan (on a wire rack) for 30 minutes. The cake will sink quite a bit in the center, leaving a rim around the edge, this is OK. Cover the pan with foil and move the cooled cake to the refrigerator and refrigerate until very cold, at least 6 hours or overnight.
Once well chilled, run a knife around the edge of the pan to loosen the cake. Remove from pan and trim off the raised rim around the edge of the cake, as necessary to level. Turn cake upside down onto a platter (so the bottom of the cake is now the top) and remove parchment paper.
Bring cream and butter to a boil in a small heavy saucepan and stir in dehydrated raspberries. Remove from heat and let steep 5 minutes.
Meanwhile, finely grind chocolate in a food processor and transfer to a bowl. Pour cream through a fine-mesh sieve onto chocolate, pressing on and discarding raspberries, then whisk until smooth. Pour ganache over tart and smooth by tipping the tart back and forth. Trying not to touch the top.
Allow to cool slightly, the add garnishes in a circle around the outside top of the tart, starting with blackberries, then whole cherries, cherry halves and finally the raspberries. Use the crushed bits at the bottom of the bag to sprinkle around the garnished area
To serve, use a long thin knife ran under hot water to make slices, cleaning knife frequently.
Serve and enjoy!