Mix the flour with the butter, the sugar, the egg and the cacao. Put the dough in the fridge for one hour, roll out and put in a round baking tin. Cover with aluminum foil, and spoon 500 gram rice or dried beans on top. Bake 15 minutes at 180 degrees Celsius. Now take out the foil and the filling and bake 10 minutes more. In the meantime, heat 200 gram cream and dissolve the chocolate in it, stir in 100 gram raspberry sauce or jam. Allow the tart to cool down, pour in the chocolate mixture, refrigerate for 2 hours. Whip the rest of the cream, and decorate the tart with cream and the remaining raspberry sauce.

Mix flour, milk, yeast, egg, 50 gram butter and 75 gram sugar and knead well; allow the dough to rise one hour. In the meantime, cook the apples with a little water and cinnamon until they are soft, then take them out of the water. Divide the dough into two portions, roll them out to a circle, a little bigger than the pie form. Put one circle on the bottom of the form, spoon the cooked apples on and close with the other circle. Melt the remaining butter and brush it over the top of the pie; sprinkle the remaining sugar on. Allow the pie to rise another hour; bake 30 minutes at 175 degrees Celsius.