Preheat oven to 220 C. For pastry combine flour, cocoa powder and sugar. Add palm oil and milk. Stir lightly with fork. Form 2 balls, flatten slightly.
Cut waxed paper into four 12-inch squares. Place each ball of dough between 2 squares of paper. Roll each ball of dough into a circle to edges of paper.
Peel off papers and fit dough into 9-inch pie plates. Prick bottom and sides of pastry. Line pastry with foil. Bake for 8 minutes. Remove foil. Bake for 6-8 minutes more. Let it cool.
For filling, mix mascarpone cheese, dark chocolate and icing sugar in a saucepan over medium-low heat, until smooth. Remove from heat. Cool to room temperature.
In a chilled mixing bowl, beat non dairy whipping cream on medium speed until soft peaks form. Stir 1/2 cup of it into dark chocolate mixture to lighten. Then fold in the rest until just combined.
Spoon chocolate mixture into pastry shell. Cover and chill for at least 3 hours.
To serve, place raspberries over chocolate mixture. Decorate with chocolate shavings and icing sugar if desired.
Ingredients:2
no boneless chicken thigh (200-250 g each)180
ml Malaysian palm oil90
ml teriyaki sauce50
g corn flourTeriyaki
Sauce80
ml soya sauce12
g sugarMethod:Add
all ingredients together,... read more
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