Sunday, 3 February 2013

Sunday Sweets #16 Raspberry Chocolate Torte


One of my favourite shop bought cakes has to be the raspberry chocolate torte from Waitrose.  Thankfully they sell it by the slice, if I bought a whole cake I wouldn't be able to stop myself!  This isn't the same recipe (I have tried to find that but to no avail :( ) but is a pretty good alternative.  To me chocolate and raspberry is one of those classic flavour combinations that just works so well.


Ingredients:
225g dark chocolate, 70% cocoa solids
175g unsalted butter, diced
2 tsp vanilla extract
1/4 tsp instant coffee powder or extract
100g toasted almonds
2 heaped tbsp plain flour
1/2 tsp salt
5 eggs
140g golden caster sugar
12 raspberries plus about 40 for decoration
4 tbsp raspberry jam  

For the Glaze:
140g dark chocolate, 70% cocoa solids, chopped
100ml double cream
    

Method

Preheat the oven to 160C / Fan 140C / Gas 3. 

Line the bases of two 8" 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 minutes, 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 minutess 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 minutess 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.


It was really yummy! The crushed raspberries in the filling really added an extra dimension that was oh so tasty.  Could eat a slice right now...


♥♥♥
 

12 comments:

  1. Chocolate and raspberries...mmm, I love! This looks delicious Sarah :) x

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  2. That looks gorgeous, thanks for sharing the recipe. Also that cake stand is amazing, where did you get it from?

    Janine xx
    BakeGlueandTrend
    Giveaway Post >>> bakeglueandtrend.blogspot.co.uk/2013/01/love-dress-giveaway.html

    ReplyDelete
    Replies
    1. It's from Next! They have one this season with gingham ribbon :)

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  3. This looks delicious and perfect on your cake stand. Chocolate and raspberries really are the perfect combination. X

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  4. Serious cravings going on right now!! Looks amazing xxx

    http://justanotherfashblog.blogspot.co.uk/

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  5. YAY you posted it! Thanks so much for posting! Cant wait to try it! xxx

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  6. Oooh Sarah that looks absolutely scrummy! I love the combo of rasperries and chocolate! Yum!

    Also ... I'm back! :)

    Sarah
    http://www.theresplentyundertwenty.com/
    xo

    ReplyDelete
  7. Oh my goodness, this looks amazing!

    Maria xxx

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  8. This looks amazing! So effective with the raspberries on top!

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  9. This sounds and looks incredible, I love anything chocolate! xx

    Lucy Loves To Blog

    ReplyDelete

I love comments, thank you for making me smile xx

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