Flourless chocolate and raspberry torte
Ingredients
- 175g dark chocolate, broken into pieces
- 125g unsalted butter, softened
- 125g golden caster sugar
- 1 tsp instant coffee, dissolved in 1 tbsp boiling water
- 1 tsp vanilla extract
- 125g H&B Ground Almonds
- 3 large eggs, yolk seperated from whites
To decorate
- 1 tbsp cocoa powder
- Fresh raspberries (other berries work well too)
| Per | 100g | Serving (80g) |
|---|---|---|
| Energy (Kj) | 1981 kJ | 1575 kJ |
| Energy (kcal) | 478 kcal | 380 kcal |
| Fat | 38g | 31g |
| of which saturates | 18g | 15g |
| Carbohydrates | 24g | 19g |
| of which sugars | 22g | 18g |
| Fibre | 2.2g | 1.8g |
| Protein | 8.3g | 6.6g |
| Salt | 0.13g | 0.1g |
Step 1
Grease and line the base of a 20cm round springform tin. Preheat the oven to 200°C (180°C fan).
Step 2
Melt the dark chocolate in a heatproof bowl, set over a pan of gently simmering water, stirring occasionally until smooth. Remove from the heat and stir in the butter until fully melted and combined.
Step 3
Beat in the dissolved coffee, vanilla extract, almond flour and egg yolks until the mixture is smooth and glossy.
Step 4
In a separate, very clean bowl, whisk the egg whites until soft peaks form. Gently fold the chocolate mixture into the egg whites, taking care to keep as much air in the batter as possible.
Step 5
Spoon the batter into the prepared tin and smooth the top. Bake for 30–35 minutes, until the edges are set but the centre still has a slight wobble.
Step 6
Remove from the oven and leave to cool in the tin for 15 minutes before releasing. Dust with cocoa powder and finish with fresh berries before serving at room temperature.
