Preheat oven to 180° Celsius. Separate eggs. Beat the egg yolks with the sugar until white and frothy. Add sifted corn flour, cocoa powder, and salt and stir in with a spatula or whisk. In the meantime, melt the chocolate in a water bath or microwave, add to the bowl and stir in. Beat the egg whites until stiff, carefully fold first one half, then the other under the dough. Now pour the dough into a 20 x 20 centimeter greased cake tin lined with baking paper, and bake for 15 minutes. Take out of the oven and allow to cool. Remove the cake from the mold and cut out four tartlet bases seven centimeters in diameter. It is also possible to cut out a larger number of smaller bases. Cover the base with raspberries. Place acetate film around the bases and seal with adhesive tape.
Soak leaf gelatine in cold water for ten minutes, then gently squeeze out. Pour into a saucepan with milk and sugar. Heat at low temperature until the gelatine dissolves. Avoid boiling the gelatine or it will lose its gelling power. Melt the chocolate in a water bath or microwave. Stir one half of the chocolate thoroughly into the gelatine mixture, then the other half. Put to one side. Whip the cream lightly and slowly stir in the chocolate gelatine mixture. Continue to stir until the consistency is light and creamy. If the mix is too runny, place in the freezer for at least five minutes, then continue stirring.
Using a piping bag, pour the mixture onto the tartlets and fill to the acetate film edge. Smooth with a spatula. Place in the fridge for at least four hours. Then carefully remove the foil and garnish the tartlets with grated chocolate and raspberries.
Variation: Use strawberries or blackberries instead of raspberries.
4 eggs, 60 g sugar,
30 g corn flour,
1 tablespoon (7 g) cocoa,
1 pinch salt and 100 g dark chocolate
(50 % cocoa)
3 sheets of gelatine,
100ml milk, 60 g sugar,
200g semi-dark chocolate
(50% cocoa) and
40g whipped cream
250g raspberries and