Chocolate Tart with Cardamom and Raspberries

1 tart (12 pieces), preparation time approx. 1 ¼ hours

• 300 g BASiC fine bitter chocolate (finely chopped) 
• 250 g soft butter
• 1 vanilla bean
• 1/2 teaspoon of cinnamon (ground) 
• 2 teaspoons of cardamom (ground)
• 180 g crystal sugar
• 5 eggs
• 2 tablespoons of plain flour

Garnish:
• 100 ml cream
• 100 g mascarpone

• 3 tablespoons of icing sugar
• 250 g raspberries
• Butter, flour, salt cocoa

1. Preheat the oven to 190°C. Coat a springform pan (diameter 24 cm) with butter and sprinkle it with flour.

2. Slowly melt the bitter chocolate and butter in a bain-marie. In the meantime cut the vanilla bean open and scratch out the mark.

3. Stir in the chocolate mixture with a pinch of salt, cinnamon, vanilla mark and sugar with an egg beater. Gradually stir the eggs into the mass. Sieve the flour over it and carefully fold it in.

4. Fill the mass into the form, spread it evenly and bake it in the oven (middle shelf/grill) for approx. 35 minutes. At the end of the baking time the cake should still be greasy in the middle. Take the tart of the oven and let it cool down.

5. Whip the cream until semi-stiff. Whisk the mascarpone with icing sugar and carefully fold in the whipped cream. Open the springform and remove it. Spread the tart first with mascarpone and afterwards with raspberries and finally dust it with cocoa.

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