Raspberry and 70% Cocoa Torte
Ratings
Prep time
20 min
Cook time
0 min
Serves
10
Nutritional information per serving
Weight
10
g
Calories
545
cal
Total Fat
11.4
g
Saturated Fat
3.9
g
Carbs
82.5
g
Sugars
14
g
Sodium
220
mg
Protein
24.4
g
INGREDIENTS
INGREDIENTS FOR
10 SERVINGS
Share
METHOD
-
preheat oven to 160°c/ 140°c fan forced. grease and line the bases of two 23cm cake pans with baking paper. place plaistowe 70% cocoa chocolate and butter in the microwave uncovered in a medium bowl on medium (50%) for 1 minute; stir. repeat process in 30 second intervals until melted. leave to cool, then stir in vanilla.
-
in a large bowl combine almond meal and plain flour; reserve. using an electric mixer, whisk eggs for 5 minutes or until light and fluffy. slowly add sugar, and whisk for a further 5 minutes. fold in cooled chocolate mixture, and reserved almond mixture. divide between the two pans, and bake for 15 minutes, or until cooked.
-
place one of the cakes on a serving platter; combine jam and raspberry jam, spread over the cake on the platter, and top with remaining cake.
-
combine plaistowe premium dark chocolate and heated cream, whisking until smooth. spread over the top and sides of the cake to cover. decorate with raspberries and refrigerate for 2 hours or until set. before serving, dust with icing sugar.
Rate this recipe out of 5:
Reviews
Recipes.com.au is your one stop destination for no-fuss, super-delicious recipes that are as much fun to prepare as they are to devour.
From weeknight dinners, to treats for special occasions, we've got you covered. All recipes are designed to be simple and easy to follow, so you can spend more time enjoying good company and good food.
Each recipe is tried-and-tested by a dedicated our cooking team to ensure you can recreate the same great results at home. Whether you're picking up a frying pan for the first time, or a seasoned cook, you are sure to find something you'll love in our versatile collection of recipes.
It's time to get cooking.