Chocolate & raspberry torte

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olive magazine

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Recipe by olive magazine

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1. Heat the oven to 180C/fan 160C/gas 4. Line a square cake tin or brownie tin with parchment and butter it. Melt the chocolate with the butter in a microwave or in a bowl set over simmering water.
2. Whisk the egg yolks and 100g sugar until light and fluffy. Stir in the cocoa powder and flour then fold in the chocolate mixture. Beat the egg whites until stiff, then beat in the rest of the sugar. Fold the egg whites into the chocolate (if the mixture is stiff, do this a little at a time until it loosens). Bake for 40 minutes or until a skewer comes out clean. Cool then cut into squares and arrange the raspberries on top. Dust with icing sugar.

Per serving

356 kcalories, protein 5.8g, carbohydrate 48.3g, fat 16.9 g, saturated fat 8.7g, fibre 1.8g, salt 0.17 g

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• Sarah

  20 December 2007

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• Emily

  16 January 2008

  Emily rated and commented on this recipe

  

  Delicious

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• Fiona Huane

  20 April 2008

  Fiona Huane commented on this recipe

  My daughter (11) can make this and it's one we all enjoy!

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• Sian

  17 June 2008

  Sian rated and commented on this recipe

  

  This recipe was easy to do with an awesome result! It tastes great.

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Ingredients

• 200g dark chocolate , broken pieces
• 50g unsalted butter
• 4 eggs , seperated
• 200g golden caster sugar
• 2 tbsp cocoa powder
• 2 tbsp self-raising flour
• 200g raspberries
• icing sugar , to serve

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Serves 8

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Ingredients

• 200g dark chocolate , broken pieces
• 50g unsalted butter
• 4 eggs , seperated
• 200g golden caster sugar
• 2 tbsp cocoa powder
• 2 tbsp self-raising flour
• 200g raspberries
• icing sugar , to serve

Per serving

356 kcalories, protein 5.8g, carbohydrate 48.3g, fat 16.9 g, saturated fat 8.7g, fibre 1.8g, salt 0.17 g

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