Raspberry chocolate torte
This cake takes the Austrian sachertorte to new heights. The raspberry filling adds a bright fruitiness that makes it seem far less rich than it really is. Serve in small slices
Ingredients
Method
for full recipes please see : www.bbcgoodfood.com
Ingredients
- 225g dark chocolate
- , 70% cocoa solids
- 175g unsalted butter
- , chopped, diced
- 2 tsp vanilla extract
- ¼ tsp instant coffee powder or extract
- 100g toasted almonds
- 2 heaped tbsp plain flour
- ½ tsp salt
- 5 eggs
- 140g golden caster sugar
- 12 fresh or defrosted frozen raspberries
- plus about 40 more for decoration
- 4 tbsp raspberry jam
- For the glaze
- 140g dark chocolate
- 70% cocoa solids, chopped
- 100ml double cream
- icing sugar and sweet vanilla cream, to serve
Method
- 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.
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for full recipes please see : www.bbcgoodfood.com
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