Chocolate and Raspberry Torte

12 serving

Prep time: 20 mins

Cook time:

Serves: 12

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.

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Ingredients Method

Ingredients

150g double chocolate cookies, crushed to crumbs
25g butter, melted
170g Joe + Seph’s Madagascan Vanilla Caramel Sauce
225g 70% dark chocolate
142ml double cream
1 handful fresh raspberries, to finish
1 dusting 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.