Raspberry chocolate torte

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• Rose

  28 April 2011

  Rose rated and commented on this recipe

  

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

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• Lizz

  28 April 2011

  Lizz rated and commented on this recipe

  

  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

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• Lawrence

  08 May 2011

  Lawrence rated this recipe

  

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• dean_tanya

  21 May 2011

  dean_tanya commented on this recipe

  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!

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• Beth

  30 May 2011

  Beth rated this recipe

  

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• Colette

  08 June 2011

  Colette rated and commented on this recipe

  

  Really fab! replaced the almonds with ground hazelnuts and I will the next time too!

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• browneyedsam

  15 June 2011

  browneyedsam rated and commented on this recipe

  

  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

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• Belkey

  26 June 2011

  Belkey rated and commented on this recipe

  

  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!

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• daviesx4

  29 June 2011

  daviesx4 rated and commented on this recipe

  

  Fantastic flavours, looks fantastic.

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• MgtLannon

  17 July 2011

  MgtLannon commented on this recipe

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

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• ShannE

  20 January 2012

  ShannE commented on this recipe

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

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• Hilary Paton

  30 January 2012

  Hilary Paton rated and commented on this recipe

  

  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!

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• Carole.Derbyshire

  17 February 2012

  Carole.Derbyshire commented on this recipe

  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!!!!!!!!!!!!

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• Zaineb

  18 March 2012

  Zaineb commented on this recipe

  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?

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• dida

  09 April 2012

  dida commented on this recipe

  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.

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• tinad

  22 July 2012

  tinad rated and commented on this recipe

  

  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.

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• Anna.108

  26 August 2012

  Anna.108 rated and commented on this recipe

  

  So delicious!! The glaze was gorgeous but be generous with your tablespoons of jam

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• jordanpmills

  28 September 2012

  jordanpmills commented on this recipe

  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!

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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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Difficulty and servings

Cuts into 12

Preparation and cooking times

Prep 20 mins

Cook 20 mins

Freeze cooled sponges only

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

PER SERVING

484 kcalories, protein 8g, carbohydrate 33g, fat 36 g, saturated fat 18g, fibre 3g, sugar 26g, salt 0.32 g

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