Raspberry and Chocolate Rings

Preheat the oven to Th 6 / 180°C in fan assisted mode.

Melt the butter in the MicroCook Pitcher 1L for 1 min. at 600 watts. Add the sugar and whisk using the KPT Beater. Add the almond powder, flour, salt and whisk again. Add the egg whites and continue whisking until you have a consistent batter. Cut the 60 g raspberries in 4 and fold them gently into the dough using the Silicone Spatula.

Place the SBF Ring on the cold oven rack.

Pour the batter into the cavities of the SBF Ring and bake for approx. 20 min.

Allow to cool for 15 min. then unmold gently.

Pour the heavy cream in the clean MicroCook Pitcher, cover and microwave for 40 sec. at 600 watts. Add the chocolate in pieces, allow to stand for 1 min. then stir using the KPT Beater until chocolate is completely melted. Pour this mixture into the center of the rings and decorate with a raspberry.

As much as possible, allow to stand for 1 h before serving.