This impressive and delicious Chocolate and Raspberry Torte is by Martha Collinson on behalf of Waitrose
I haven’t made a dessert for absolutely ages. Probably because it’s been an eternity since we’ve had anyone come round for dinner, thanks to lockdown, so I’ve become lazy on the dessert front.
This Chocolate and Raspberry Torte is perfect when you are hosting, as it makes it look like you’ve gone to a lot of effort, when actually it’s a relatively easy recipe.
It’s not the quickest to make but that’s only really due to the cooling stages involved and you can work those around doing other things. Do make sure you take time over whisking the egg whites to make sure you get stiff peaks, as this gives the volume to this cake. Also be careful not to overmix, when adding the chocolate mixture to the egg whites.
I find the ganache on this cake really satisfying. As you can see it gives a really shiny finish to the cake, making it look more impressive. It’s also very satisfying to decorate if you can pipe really precise rows of ganache, along with the rows of well placed raspberries. You could use strawberries if you prefer however I think raspberries look neater.
The torte uses ground almonds so the texture is denser and grainier than a soft bouncy sponge but I think it works really well as a dessert and the ganache and raspberries really compliment it. I do normally serve it with double cream as I think it makes it less chocolate heavy and gives more moisture, plus it makes it taste even better! Vanilla ice cream could also work well.
Recipe for Martha’s Chocolate and Raspberry Torte
200 g butter
150 g ground almonds
200 g plain chocolate
175 g caster sugar
6 medium eggs, separated
300 g raspberries
For the Ganache
100 g butter
120 ml double cream
140 g plain chocolate
1 tbsp golden syrup
- Preheat the oven to 180°C fan/ gas mark 4. Grease the sides and line the base of a 20cm springform or loose-bottomed cake tin with baking parchment.
- Melt the butter and chocolate in a glass bowl, set over a pan of boiling water on a low heat. Once melted, stir in the ground almonds, and leave to cool for 5 minutes.
- In a very clean bowl, whisk the egg whites using an electric whisk or stand mixer, until stiff peaks form.
- In a separate bowl, beat together the egg yolks and sugar until they become pale and creamy. Then stir the egg yolk and sugar mixture into the chocolate mixture until combined.
- Next, to loosen the chocolate mixture, add a large spoonful of whisked egg whites to the chocolate mixture, then using a large metal spoon, carefully and slowly fold in the rest until it is just mixed in, being careful not to over do it.
- Spoon the mixture into the cake tin and bake on the middle shelf for 45-50 minutes until the cake is risen and firm to the touch. Check if it is baked by inserting a knife in the middle of the cake. If it comes out clean then it is ready. Leave the cake to cool in the tin for 15 minutes, then turn out onto a wire rack to cool completely.
- For the ganache, melt together the butter, chocolate and golden syrup in a large glass bowl over a saucepan of boiling water. When the ingredients are fully melted remove the pan from the heat and stir in the cream. Place the ganache into the fridge to set.
- Once the cake has cooled completely and you are ready to decorate it, melt half of the ganache in the microwave. Pour the melted ganache over the cake to glaze it, using a palette knife to smooth the ganache around the sides. You may want to put the cake on a wire rack over a large bowl or tray to catch the ganache which runs off. Return the cake to the fridge for 30 minutes to set.
- Put the remaining un-melted ganache into a piping bag and use a closed star nozzle to pipe vertical lines across the top of the cake, as per the photo above, adding a line of raspberries between each row of ganache. Chill the torte in the fridge until you are ready to serve. It will keep for up to 2 days in the fridge.