Raspberry chocolate torte

Raspberry chocolate torte

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(11 ratings)

Prep: 20 mins Cook: 20 mins

More effort

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: per serving

  • kcal484
  • fat36g
  • saturates18g
  • carbs33g
  • sugars26g
  • fibre3g
  • protein8g
  • salt0.32g
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Ingredients

  • 225g dark chocolate, 70% cocoa solids
    Chocolate

    Chocolate

    chok-let

    Chocolate as we know it in pressed

  • 175g unsalted butter, chopped, diced
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 tsp vanilla extract
  • ¼ tsp instant coffee powder or extract
  • 100g toasted almonds
    Almond

    Almond

    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • 2 heaped tbsp plain flour
  • ½ tsp salt
  • 5 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 140g golden caster sugar
  • 12 fresh or defrosted frozen raspberries, plus about 40 more for decoration
    Raspberries

    Raspberry

    ras-beh-ree

    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

  • 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

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.

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Comments, questions and tips

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CakeMaster3000
13th Oct, 2015
Just a suggestion for bbcgoodfood - it'd be great if you could provide the recipe in cups as well. I know you can convert them pretty easily online, so it's not a big deal, but it would definitly be a possible improvement. Recipe turned out great!
Julzw
24th Mar, 2015
Made this for a birthday. Should have made it & put together the day before party. Gets better with time. Used ground almonds, milk chocolate & a shop brought mouse and blended berries for filling to save time. Served with macerated berries & cream. Very nice
jordanpmills
28th Sep, 2012
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
26th Aug, 2012
4.05
So delicious!! The glaze was gorgeous but be generous with your tablespoons of jam
tinaduffy
22nd Jul, 2012
5.05
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
9th Apr, 2012
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
18th Mar, 2012
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
17th Feb, 2012
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
30th Jan, 2012
5.05
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
20th Jan, 2012
Havent made the recipe yet and need suggestions to replace the almonds because I cant use them in school

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Ditzimai
27th Mar, 2017
can this be frozen?
goodfoodteam's picture
goodfoodteam
30th Mar, 2017
Thanks for your question. For best results we do not recommend freezing this dessert. Our freezer information appears just above the nutritional figures when applicable - hope that helps in future.
Eva Healey
21st Oct, 2016
Hi there, I am having a dinner party for 12 ladies and I want to make this beautiful torte. I have a big dinner to make and I'm wondering if I can make this 2 days ahead or more as I have a lot to do...my other question was, at the end it says to serve it with sweet vanilla cream..do you pour a little on the plate or on it or can I serve it without? Thank you
goodfoodteam's picture
goodfoodteam
1st Nov, 2016
Thanks for your question. In this recipe, we suggest chilling for up to 24 hours. This will ensure the torte is at its best. Certainly we would not recommend longer than two days before. You could do the raspberry decoration the day before or on the day to give it a perkier appearance. The cream makes a nice addition and you can serve a little on the plate or in a serving jug. Alternatively you could serve with pouring cream or a dollop of extra thick double cream.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.