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  • Recipes
  • Chocolate and Raspberry Torte
Chocolate and Raspberry Torte

By not-recognized
Indulge your sweet tooth with this decadent chocolate and raspberry torte. Torte is the German word for ‘cake’ and they have a long European culinary tradition. Rich and deeply chocolatey, this recipe uses crushed…
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Time and servings

Total time
Servings
Prep time

Ingredients

7 total
  • 150 g of double chocolate cookies, crushed to crumbs
  • 170 g of joe + seph’s madagascan vanilla caramel sauce
  • 225 g of 70% dark chocolate
  • 142 ml of double cream
  • 25 g of butter, melted
  • 1 handful of fresh raspberries, to finish
  • 1 dusting of cocoa powder, to finish

Method

3 steps

  1. Step 1

    Mix the crushed cookies with the melted butter in a bowl, then tip into a 20cm loose bottomed round tin, with a minimum height of 4cm. Chill for 10 mins.

  2. Step 2

    Place the caramel sauce and chocolate into a large heatproof bowl. Microwave on high for 1-2 mins (or place over a pan of simmering water – ensuring the base of the bowl doesn’t touch the water), stirring frequently, until the chocolate has melted. Using a whisk, beat well until smooth, then leave to cool for a few mins. Whisk the cream into the chocolate mixture and pour over the chilled biscuit base. Freeze for 4 hrs or overnight.

  3. Step 3

    To serve, remove from the freezer, run a warm, dry palette knife around the edges of the torte and remove from the tin. Leave at room temperature for 10 mins, until the torte is super-chilled but not frozen. Pile the raspberries in the centre of the torte and finish with a dusting of cocoa powder.