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

Raspberry chocolate torte

Ingredients
  1. 225g dark chocolate, 70% cocoa solids
  2. 175g unsalted butter, chopped, diced
  3. 2 tsp vanilla extract
  4. ¼ tsp instant coffee powder or extract
  5. 100g toasted almonds
  6. 2 heaped tbsp plain flour
  7. ½ tsp salt
  8. 5 eggs
  9. 140g golden caster sugar
  10. 12 fresh or defrosted frozen raspberries, plus about 40 more for decoration
  11. 4 tbsp raspberry jam

For the glaze
  1. 140g dark chocolate, 70% cocoa solids, chopped
  2. 100ml double cream
  3. 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.
  • 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.