White chocolate, raspberry & hazelnut marble torte

White chocolate, raspberry & hazelnut marble torte

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(4 ratings)

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Cooking time

Prep: 50 mins Cook: 1 hr Plus overnight chilling

Skill level

For the keen cook

Servings

Serves 10

Good enough to impress any crowd, this can be made ahead and whipped out of the fridge an hour before serving

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
879
protein
12g
carbs
59g
fat
67g
saturates
34g
fibre
3g
sugar
48g
salt
0.99g

Ingredients

Fothe hazelnut sponge

  • 140g hazelnuts, toasted
  • 140g golden caster sugar
  • 140g self-raising flour
  • 1 tsp bicarbonate of soda
  • 3 eggs, separated
  • 140g butter, melted
  • 75ml milk

For the mousse

  • 400g white chocolate, broken into chunks
  • 2 sheets leaf gelatine
  • 586ml pot double cream
  • 3 egg whites
  • 450g frozen raspberries, plus a few extra to decorate

To assemble

  • 4 tbsp Frangelico hazelnut liqueur or Disaronno
  • icing sugar, for dusting
  • 100g white chocolate, to make chocolate curls (see know-how below)

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Method

  1. For the sponge, heat oven to 180C/fan 160C/gas 4, then grease and line the base of a deep 22cm springform cake tin. Finely chop the toasted hazelnuts in a food processor, then tip into a bowl with the sugar, flour and bicarbonate of soda. Whisk the egg whites until stiff, then quickly stir the butter, milk and yolks into the dry ingredients. When the mixture is smooth, stir in one-third of the egg whites, then gently fold in the rest. Pour the mixture into the prepared tin, bake for 40-50 mins until the cake is golden andspringy to touch, then allow to cool.
  2. For the mousse, melt the chocolate in a glass bowl set over a pan of barely simmering water, then let it cool slightly. Soften the gelatine in water, squeeze out, then put in a small pan with 100ml of the cream. Gently warm over a low heat until the gelatine is melted (you shouldn’t be able to see any clear streaks in the cream), then tip into a bowl with the remaining cream and egg whites. Make sure you thoroughly scrape out the pan so no gelatine is left behind. Beat until it holds its shape, then spoon a quarter of this creamy mixture into the melted chocolate. Mix briefly until smooth. Fold in the remaining cream mix and raspberries, swirling the mixture so the berries begin to marble the mousse, then set aside until the cake is cool.
  3. To assemble, split the sponge in half and re-line the base of the cake tin with baking parchment. Use a long continuous strip of baking parchment to wrap around and line the inside, as this will help to make the sides of the finished torte look smooth. Press the bottom half of the cake back into the tin, sprinkle with half of the liqueur, then gently spoon over the mousse. Sprinkle the cut side of the top cake with the remaining liqueur and put this, liqueur-soaked side down, on top of the mousse. Press down gently, wrap the entire tin in cling film, then chill overnight.
  4. To serve, remove the torte from the fridge about 1 hr before you want to eat it, release from the tin, then gently peel off the baking parchment. Lightly dust the top of the torte with icing sugar, then pile on the chocolate curls (see box, below) and a few raspberries.

Recipe from Good Food magazine, May 2008

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Comments

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patsy10's picture

I have made this cake twice and both times it has turned out perfectly, I followed the recipe to the letter. On both occasions though, the next day I had blue discolouration. I came online to find the recipe because I didn't know which issue the recipe was in.

05mcmahonr's picture
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i was considering making this cake for my next catering lesson in school and was not bothered about the whole eggs and cream whisking together or seperately because i have previously whisked egg whites and double cream together for a chocolate mousse and it worked wonderfully, despite my teachers and even a proffessional chef doubting it. My recipe was a Nigella Lawson one and its the way she recomends it though I haven't tried with these quantitites so cannot be sure. I've now decided against making this cake for school and will find another recipe more people seem to
trust.

liitle-cook's picture

here is a little tip for busymommy i know i havnt tried it yet but i am 11 and have a lot of skill when it comes to cooking... wiks it speralty for a little and then mix it together but not for too long..xx I will make this cake myself and tell you how it goes ps can you add people or ...

rosi0904's picture
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Yes, my mousse did not thicken either, i was using an electric whisk on it for about 15 minutes non-stop until I got a slightly thicker consistency. I think next time I will beat the egg whites and cream seperately. But one the cake had set despite the drama with the mousse, it was absolutely delicious!!

busymommy's picture
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Hi all

I was wondering if anyone had any problems with discoloration? When I cut my cake open, witch eventually set after adding a lot more gelatine (in font of the guests) it was blue inside, it seemed to be where the Frangelico had seeped in to the sponge. I have asked Goodfood for some feed back as to where I went wrong, but they never responded.

annewhiteley's picture

An absolute triumph second time round. Will definitely make this again but do it my way.

annewhiteley's picture

Just had a nightmare with this - exactly the same as Jenny! I had reservations before I started but put my faith in Good Food - I thought the recipes were checked! I'm going to have another go whipping cream and egg whites separately.

jackey's picture

The recipe is not clear when it comes to making the mousse! Surely you must whisk the egg whites first? Must admit that i am put off making it!!

cheryl654's picture
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I whipped my egg whites and double cream and used a bit more powdered gelatine that required but it was absolutely perfect! Worth every ounce of stress to produce for my mothers 60th birthday. Stress only caused I add when struggled to get the gelatine - only one supermarket had it within a 15 mile radius! Found I had too much mousse for my tin but made a fab calorific dessert on its own. I used frozen raspberries straight from freezer and the mousse was set within 2 hours! Will definately make again for special occasion. Sad that others had such a bad time with this recipe.

jennycarlton's picture

I agree with Busymommy's comment. I hadn't read this comment when I made this cake for the Bank Holiday weekend. When it came to the Mousse part of the recipe I wasn't sure this would work but decided to try it. After trying to beat up the egg whites, cream with gelatine and double cream, it would not hold its shape. I had to start again with more gelatine, more egg whites and more double cream. Fortunately I had enough of everything, but it was an expensive mistake. The eggs whites have to be whisked to meringue stiff consistency, the double cream has to be whisked to hold its shape. - I don't believe this recipe was described properly.

frankiemitchell's picture

Havn't made it yet but have noted the above comments and think I will whip the cream seperately and the egg whites seperately and then fold them both together with the melted gelatine? I live in Spain so choice of double cream is very limited. I buy the local supermarket nata para montar - cream to whip, no idea what it is but it does the job! Can get English double cream in the English shops here but costs a fortune. I will make this torte soon.

busymommy's picture
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The recipe says to beat the double cream with the egg whites & melted gelatin until it holds it's shape. Mine won't thicken?? And when I check your sites list of terms & techniques under double cream it says not to whip as it is homogenized. Now what?

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