La Venenosa Sierra Del Tigre Recipe

Melt the Chocolate

In a heatproof bowl, combine the dark chocolate and butter. Place it over a saucepan of simmering water (double boiler method) and stir until melted and smooth.

Mix in Sugar and Eggs

Remove the bowl from heat and whisk in the sugar until well combined. Add in the eggs one at a time, mixing thoroughly after each addition.

Add Flour and Vanilla

Sift the flour into the chocolate mixture and fold gently until just combined. Stir in the vanilla extract.

Bake the Chocolate Layer

Pour the batter into a greased and lined 9-inch round cake tin. Bake in a preheated oven at 180°C (350°F) for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let it cool completely.

Prepare the Compote

In a saucepan, combine the fresh raspberries, sugar, and lemon juice. Cook over medium heat, stirring gently until the raspberries break down and the mixture thickens, about 10-15 minutes.

Cool the Compote

Remove from heat and let the raspberry compote cool to room temperature. It will thicken further as it cools.

Prepare the Blue Cheese Crumble

In a small bowl, crumble the blue cheese and mix in the chopped walnuts. Drizzle with honey and mix until well combined.