Raspberry chocolate torte
- Orlando Murrin
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Cuts into 12
More effort
Prep: 20 mins
Cook: 20 mins
A star rating of 4.7 out of 5.21 ratingsRate
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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
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Ingredients
Nutrition
Units:
MetricUS
-
225g dark chocolate
70% cocoa solids
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175g unsalted butter
chopped, diced
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2 tsp vanilla extract
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¼ tsp instant coffee
powder or extract
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100g toasted almonds
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2 heaped tbsp plain flour
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½ tsp salt
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5 eggs
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140g golden caster sugar
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12 fresh or defrosted frozen raspberries
plus about 40 more for decoration
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4 tbsp raspberry jam
For the glaze
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140g dark chocolate
70% cocoa solids, chopped
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100ml double cream
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icing sugar
and sweet vanilla cream, to serve
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Nutrition: per serving
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kcal484
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fat36g
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saturates18g
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carbs33g
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sugars26g
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fibre3g
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protein8g
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salt0.32g
low
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Method
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step 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.
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step 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.
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step 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.
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step 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.
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step 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, April 2011
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A star rating of 4.7 out of 5.21 ratings
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