Raspberry chocolate torte

Raspberry chocolate torte

  • Rating: 5 out of 5.18 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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: per serving
HighlightNutrientUnit
kcal484
fat36g
saturates18g
carbs33g
sugars26g
fibre3g
protein8g
low insalt0.32g
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Ingredients

For the glaze

Method

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

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    Rating: 5 out of 5.18 ratings
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