Crust:
Filling:
(10 to 12 servings)
Dough preparation for a 10-inch diameter baking pan:
Put the flour, cocoa, Splenda, vanilla extract, butter and salt in a food processor. Blend everything until forming thick crumbs.
Add the egg and keep blending until forming a smooth dough.
Place the dough on a floured smooth surface and roll out in a circle 12 inches in diameter, put in a previously buttered and floured springform baking pan.
Bake for 20 minutes in the oven preheated to 370°F.
Take out of the oven and allow to cool.
Filling preparation:
Distribute the Hortifrut raspberries over the cooked dough and set a few aside for decoration.
Heat the cream and butter in a pot over medium heat until it comes to a boil, add the chocolate little by little, stirring constantly, until obtaining a smooth mixture.
Pour over the dough and Hortifrut raspberries and allow to set in the fridge for 2 hours.
Unmold and decorate with raspberries.
