Chocolate Raspberry Torte
|
4 stars -
2 reviews
preparation time: 45 minutes cooking time: 35 minutes difficulty: Easy serves: oven: 160°C |
Ingredients
- 1 recipe family chocolate cake mixture (see recipe)
- 65ml (2½ fl oz) rum or Framboise
- 75g (3oz) raspberry jam
- 450g (1lb) fresh raspberries
- Bittersweet Butter Cream (see recipe)
- 20 chocolate leaves (see recipe)
- 10ml (2 tsp) oil
- 25g (1oz) butter
- 175g (6oz) plain dark chocolate, grated
- 15ml (1 tbsp) Framboise or rum
- Grease and flour a 30cm (12") deep pizza pan.
- Fill with the cake mixture.
- Bake until it springs up when pressed on top.
- Leave to cool in the tin for 5 minutes.
- Remove from the tin and let the cake cool on a wire rack for at least 2 hours.
- Slice the cake into two layers, horizontally, using a long knife.
- Sprinkle the cut surfaces with either the Framboise or rum.
- Spread one layer of the cake with raspberry jam and then with bittersweet butter cream; sandwich the cake back together again.
- Turn the cake upside down and chill.
- To make the icing, put the oil and butter into a saucepan and stir constantly over a medium heat.
- Let the mixture simmer for a minute.
- Remove from the heat and add the chocolate and the Framboise or rum.
- Whisk until the chocolate has melted and the icing is smooth.
- Let the icing cool and spread the icing over the top and sides of the cake.
- Put the raspberries on the top of the cake, in the middle, and put the chocolate leaves round the circle of raspberries.
- Refrigerate the cake for 1 hour.