Chef Stefanie Bauer from Oberammergau reinterprets Bavarian cuisine. And because a good meal should never be complete without dessert, she presents her delicious recipe for a chocolate mountain pepper tartlet with raspberries.
Chocolate mountain pepper tartlet with raspberries
Stefanie Bauer offers her guests young Bavarian cuisine that tastes unusually cheeky and unexpectedly modern. She has moved away from typical roast dishes with dumplings towards lighter, more refined dishes. Since 2014, the owner and chef of the restaurant "Mundart" and her team have been spoiling their guests. Gourmets experience Bavarian specialities made from regional ingredients. And every time a new culinary surprise – on the menu and on the tongue.
Ingredients for 4 people
Sponge cake base:
- 2 eggs
- 80 g sugar
- 80 g flour (type 550)
- 1 tsp cocoa
- pinch of salt
- 100 g whipped cream
- 200 g bitter couverture
- 50 g butter in flakes
- 1 cl raspberry brandy
- 5 g Tasmanian mountain pepper
- Mint leaves
Separate 2 eggs and whisk the egg whites with 50 g sugar and a pinch of salt. Preheat the oven to 180 degrees. Beat the egg yolks until foamy and add to the beaten egg whites with 30 g sugar. Mix 80 g flour with 1 tsp cocoa and slowly fold in (fold in with a wooden spoon).
Spread the sponge mixture on baking paper and bake in the preheated oven for about 8 minutes.
For the ganache, boil 100 g whipped cream with 5 g ground mountain pepper. Finely chop the chocolate and stir in. Add 50 butter and 1 cl raspberry brandy and leave to cool.
Stir the mixture for the ganache well and pour onto the sponge cake base.
Place in the fridge for about 2 hours and then portion out. Then serve with fresh raspberries. If you like, you can decorate with mint leaves and garnish with homemade raspberry sauce.