Raspberry Chocolate Torte by Meredith F - Musely
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Raspberry Chocolate Torte

posted in Food & Drink
  • 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
    ½ tsp salt
    5 eggs
    140g golden caster
    12 fresh or defrosted
    frozen raspberries,
    plus about 40 more for
    4 tbsp raspberry jam

  • For the Glaze:

    140g dark chocolate,
    70% cocoa solids,
    100ml double cream
    icing sugar and sweet
    vanilla cream, to serve

  • 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

  • 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


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