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Chocolate and rapsberries pie

Author: Les Cultures de chez nous
Preparation 10
Baking 20
Portions 6
Freezing No


  • 250 ml (1 cup) of cooking cream
  • 30 ml (2 tablespoons) of raspberries marmalade
  • 250 ml (1 cup) of dark chocolate into pieces
  • 2 eggs
  • 60 ml (1/4 cup) of butter
  • 1 pre-cook pie crust
  • 15 ml (1 tablespoon) of cocoa powder
  • 125 ml (1/2 cup) of fresh, rapsberries
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  • Preheat oven at 400 °F (200 ˚C).
  • In a casserole, heat cream with raspberries marmalade. Turn off the fire, add chocolate and stir everything up slowly until everything melts.
  • Add eggs and butter. Mix again until homogenization.
  • Pour the chocolate preparation at the bottom of the mold and the pie crust then oven bake for 15 minutes. Let cool down.
  • Spread cocoa. Serve with whipped cream and fresh raspberries, if desired.

Chef's notes