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
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.
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