Rabbit pie with dark chocolate

Ingredients for Rabbit pie with dark chocolate

Instructions for Rabbit pie with dark chocolate

To prepare the Rabbit pie with dark chocolate recipe, please follow these instructions:

Sift flour and salt into a bowl and rub your fingers out into the flour, as for a small pastry dough. Add milk and knead the dough until it is uniform. Pack it into household film and place it in the refrigerator for at least 30 minutes. Remove the dough from the refrigerator approx. Half an hour before rolling out.

Roll out the dough on a floured table and put it in a pie shape. Knock the base with a fork and style the mold cold until it is to be used.

Remove the dough from the refrigerator approx. Half an hour before rolling out. Roll out the dough on a floured table and put it in a pie shape. Knock the base with a fork and style the shape cold.

Preheat the oven to 190 degrees. Clean the rhubarb and cut them into 2 cm long pieces. Mix the marcipan, sugar and egg well together and whip it uniformly.

Chop the chocolate roughly and melt it in a water bath. Pour it into the marcipan mixture and stir it together. Sprinkle with whipped cream until the mass is fountain.

Cover the plywood with a little of the mass. Divide the rhubarb on this and finish with the rest of the marcipan mass. Place the pie in the oven and bag it for approx. 40 minutes.

Remove the pie from the oven after the first 30 minutes and sprinkle with chopped almonds and flour. Put the pie back in and let the sugar caramelize. Remove the pie from the oven and let it cool off.