Chocolate and Raspberry Torte
By not-recognized
Published on 27 March 2023
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 double chocolate cookies, high-quality dark chocolate and delicious caramel sauce. Serve with a dollop of crème fraîche and a handful of fresh raspberries. Looking for more baking recipes? Look no further.Time and servings
20 minsTotal time
12Servings
20 minsPrep time
Ingredients
- 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
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.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.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.