RASPBERRY CHOCOLATE TORTE

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Raspberry chocolate torte image

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

Provided by Orlando Murrin

Categories     Treat

Time 40m

Yield Cuts into 12

Number Of Ingredients 14

225g dark chocolate , 70% cocoa solids
175g unsalted butter , chopped, diced
2 tsp vanilla extract
¼ tsp instant coffee powder or extract
100g toasted almonds
2 heaped tbsp plain flour
½ tsp salt
5 eggs
140g golden caster sugar
12 fresh or defrosted frozen raspberries , plus about 40 more for decoration
4 tbsp raspberry jam
140g dark chocolate , 70% cocoa solids, chopped
100ml double cream
icing sugar and sweet vanilla cream, to serve

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 484 calories, Fat 36 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 26 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.32 milligram of sodium

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