I made this stunning torte for a dinner party dessert. You can make this torte a day or two in advance. It is not at all difficult to make but you do have to allow a day because of all the chilling involved.
Raspberry & Chocolate Truffle Torte
For the Base
- 60g butter
- 30g icing sugar
- 3 egg yolks
- 60g crème fraîche
- 3 egg whites
- 35g caster sugar
- pinch of salt
- 60g plain flour
- 40g chopped roasted almonds
- 2 tbsp Amaretto
For the Chocolate Truffle
- 200g double cream
- 30g caster sugar
- 200g dark chocolate
- 80g unsalted butter
For the Raspberry Jelly
- 600g frozen raspberries, defrosted
- 110g caster sugar
- 5 gelatine leaves, soaked
- 250g fresh raspberries
For the Topping
- 120g white Marzipan
- 60g dark chocolate (min 70% cocoa)
- 60ml water
- 60ml double cream
- 50g brown sugar
- 15ml light nut oil
For the Decoration
- 60ml double cream
- 130g white chocolate
- 10 raspberries
- Preheat the oven to 180C/160C fan. Grease and line with baking parchment a 23cm spring form.
- For the base, in a bowl beat together the butter and icing sugar until soft and fluffy. Beat the eggs, one at a time into the butter mixture beating well after each addition until well incorporated. Beat in the crème fraîche.
- In a clean bowl, beat the egg whites with the salt and sugar until stiff peaks form.
- Working in thirds, fold the egg whites into the egg yolk mixture. Sift over the flour and carefully fold into the mixture until combined. Gently fold in the almonds.
- Spoon the mixture into the prepared tin and bake in the preheated oven for 20 – 25 minutes until golden and firm to the touch.
- Turn the cake out onto a cooling rack and remove the baking parchment. Brush all over with the Amaretto and leave to cool completely.
- For the chocolate truffle, break the chocolate into a bowl. In a saucepan, heat the cream and sugar until just simmering stirring all the time until the sugar has dissolved. Pour the cream over the chocolate and leave to stand for 2 minutes, then stir until smooth. Stir in the butter until well amalgamated. Set aside to cool to room temperature.
- For the raspberry jelly, in a saucepan heat the defrosted raspberries with the sugar until the sugar has dissolved. Strain the raspberries through a colander into a bowl to remove all the pips. Measure out about 540ml of the raspberry puree into a jug. Reheat 30ml of the remaining puree until just below boiling. Squeeze out the gelatine leaves, add to the hot puree and stir to dissolve. Stir the gelatine mixture into the raspberries.
- Line the base of a 20cm string form with baking parchment. Cut the cake to tightly fit inside the spring form and place into the base. Spread over half of the truffle mixture and refrigerate for 30 – 40 minutes until set.
- Remove from the fridge, set aside 10 of the fresh raspberries and arrange the remaining raspberries over the chocolate leaving a 1cm strip free around the outside. Carefully pour over the raspberry jelly and return to the fridge until set, about 2 – 3 hours.
- When the jelly has completely set, spread with the remaining truffle mixture and chill again until set, about 30 – 40 minutes.
- Roll out the marzipan between two sheets of parchment paper or cling wrap to a 20cm circle and place on top of the cake.
- To make the glaze, break the chocolate into a jug. In a small saucepan bring the milk, water, sugar and salt to a boil and simmer for 2 minutes. Pour the hot liquid over the chocolate and stir until smooth. Leave to cool before stirring in the oil. Pour the glaze over the cake and leave to set.
- Meanwhile make the white chocolate decoration. Break the chocolate into a heatproof bowl. Heat the cream until just boiling and pour over the chocolate. Stir until smooth and chill.
- When the glaze on the cake has set, beat the chilled white chocolate mixture until light and fluffy. Spoon into a piping bag fitted with a star nozzle and pipe 10 decorations on top of the cake. Top with the reserved raspberries.
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