Raspberry chocolate torte

• Produce

  • 12 Raspberries, fresh or defrosted frozen

• Refrigerated

  • 5 Eggs egg egg the ultimate convenience food

• Condiments

  • 4 tbsp Raspberry jam

• Baking & Spices

  • 365 g Bittersweet chocolate
  • 140 g Golden caster sugar
  • 2 heaped tbsp Plain flour
  • 1/2 tsp Salt
  • 2 tsp Vanilla extract

• Dairy

  • 175 g Butter, unsalted
  • 100 ml Double cream
  • 1 Icing sugar and sweet vanilla cream

• Other

  • 100g toasted almonds Almond arr-mund or al-mund Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…
  • ¼ tsp instant coffee powder or extract

Found on bbcgoodfood.com

Description

Ingredients

• 225g dark chocolate, 70% cocoa solids
• 175g unsalted butter, chopped, diced Butter butt-errButter 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 arr-mund or al-mundSweet 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 Egg eggThe 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 Raspberry ras-beh-reeA member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…
• 4 tbsp raspberry jam
• 140g dark chocolate, 70% cocoa solids, chopped
• 100ml double cream
• icing sugar and sweet vanilla cream, to serve

Directions

• 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