Raspberry chocolate torte

Raspberry chocolate torte

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(11 ratings)

By

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Cooking time

Prep: 20 mins Cook: 20 mins

Skill level

Moderately easy

Servings

Cuts into 12

This cake takes the Austrian sachertorte to new heights. The raspberry filling adds a bright fruitiness that makes it seem far less rich than it really is. Serve in small slices

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
484
protein
8g
carbs
33g
fat
36g
saturates
18g
fibre
3g
sugar
26g
salt
0.32g

Ingredients

  • 225g dark chocolate, 70% cocoa solids
  • 175g unsalted butter, chopped, diced
  • 2 tsp vanilla extract
  • ¼ tsp instant coffee powder or extract
  • 100g toasted almonds
  • 2 heaped tbsp plain flour
  • ½ tsp salt
  • 5 eggs
  • 140g golden caster sugar
  • 12 fresh or defrosted frozen raspberries, plus about 40 more for decoration
  • 4 tbsp raspberry jam

For the glaze

  • 140g dark chocolate, 70% cocoa solids, chopped
  • 100ml double cream
  • icing sugar and sweet vanilla cream, to serve

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Method

  1. Heat oven to 160C/140C fan/gas 3. Line the bases of two 23cm cake tins with baking parchment. Melt the chocolate and butter in the microwave; leave to cool. Stir in the vanilla and coffee powder.
  2. Whizz the almonds in a food processor until finely ground, then add flour and salt, and transfer to a bowl. Whisk the eggs with an electric mixer for 5 mins, until doubled in volume. Slowly add the sugar, whisk for 1 min more. Fold in the cooled chocolate mixture until just combined. Sprinkle over half the flour mixture and fold in, then the other half. The mixture will be rather runny.
  3. Divide between the two tins and bake for about 15 mins until a skewer comes out with a few crumbs attached – the sponges should be slightly undercooked. Cool in tin, then turn out onto a wire rack.
  4. Choose the less perfect of the two, then set it on a serving plate. Mash 12 raspberries and stir in the jam. Spread on the base, then top with the other cake. 5 For the glaze, bring the cream to the boil, pour it over the chocolate and whisk until smooth. Leave for a few mins until starting to thicken, then spread over the top and sides to cover. Decorate with raspberries. Chill for up to 24 hrs. Remove from fridge 1 hr before serving, dust with icing sugar, and serve with vanilla cream.

Recipe from Good Food magazine, May 2011

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Comments

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jordanpmills's picture

This is one of my favourite, indulgent chocolate cake recipes ever!
So quick and easy, so rich and luxurious!

However I found that using 70% cocoa chocolate was just a little on the rich side, so I normally use half milk choc and half 70% choc just to tone it down slightly.

I have even made this with strawberry jam and strawberries, just as beautiful!

anna108's picture
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So delicious!! The glaze was gorgeous but be generous with your tablespoons of jam

tinaduffy's picture
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Absolutely Fabulous. Made this last minute to take to a BBQ as did not have time to make a pav. Used ground almonds and did not have raspberry jam, so used strawberry. Very easy and had the wow factor. Perfect for those who do not like very sweet desserts.

dideto's picture

Very nice cake i used ground almonds and it worked very well.I used a lot more than 12 raspberries and will use more next time.Will be making it again for sure, serves a lot of people.

zaineb18's picture

This sounds soooooo yummy!! Making it for Mothers Day tomorrow!!

I was just wondering can you use already ground almonds because that sounds easier than grounding them up yourself and is all that dark chocolate not too rich? I mean for people who don't like dark chocolate...can you use milk chocolate for the torte and the ganache?

carolewall's picture

Just finished making for a girly get together.Everything was going well until i made the glaze!Ran out of 70% chocolate so mixed some 85% with it,is this why it went lumpy and oily!!!!!!!!!!!!

hilaryb's picture
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Absolutely delicious! Need to let the sponge cool quite a bit before handling it. Building the Torte was the hardest part. A real crowd pleaser! Will definitely make again!

shanne2849's picture

Havent made the recipe yet and need suggestions to replace the almonds because I cant use them in school

kayleighaaronleah's picture

looked fantastic and tasted great, served in small slices which was plenty....has the wow factor

daviesx4's picture
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Fantastic flavours, looks fantastic.

eleanormayo's picture
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Very easy to make, and just requires a bit of faith in recipe, as it does 'set' beautifully. I didn't bother to glaze the sides as was in a bit of a rush, but honestly don't think my friends minded!

browneyedsam's picture
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Fab recipe - I made this for a meeting at work and I am still getting emails about it! I am very popular now with everyone!
Very easy to make and looks and tastes great

colettecc74's picture
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Really fab! replaced the almonds with ground hazelnuts and I will the next time too!

dean_tanya's picture

Delicious and beautiful! A real hit.
Be warned: if you're using frozen raspberries, they disintegrate slightly when defrosted, which lends the final decoration a slightly "grand guignol" look (still tasty though!

lillypad's picture
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Very easy to make and the cake with the rasberry was beautiful, however the glaze made it far to heavy for mine and my friends tastes, have tried it again with white chocolate glaze and this was given a huge thumbs up

rbarkhuysen's picture
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My husband made this for my birthday yesterday, it was amazing, so delicious, will definitely be making it again!

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