Raspberry chocolate torte

Eurovision party recipe for 4 - 8 people, takes only 20 mins; recipe has chocolate, butter, vanilla extract, coffee, almond, plain flour, salt, egg, golden caster sugar, raspberry, raspberry jam, dark chocolate, double cream and icing sugar.

Raspberry chocolate torte

Raspberry chocolate torte

Recipe by Chef Soomro Course: Eurovision party
Servings

4 - 8

servings
Prep time

20 mins

Ingredients

  • Dark Chocolate: 140g dark chocolate, 70% cocoa solids, chopped
  • Egg: 5 eggs
  • Butter: 175g unsalted butter, chopped, diced
  • Raspberry: 12 fresh or defrosted frozen raspberries, plus about 40 more for decoration
  • Almond: 100g toasted almonds
  • Plain Flour: 2 heaped tbsp plain flour
  • Salt: 1/2 tsp salt
  • Golden Caster Sugar: 140g golden caster sugar
  • Vanilla Extract: 2 tsp vanilla extract
  • Double Cream: 100ml double cream
  • Icing Sugar: icing sugar and sweet vanilla cream, to serve
  • Coffee: 1/4 tsp instant coffee powder or extract
  • Chocolate: 225g dark chocolate, 70% cocoa solids
  • Raspberry Jam: 4 tbsp raspberry jam

Directions

  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.
  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 cream.