Inspired by the Great British Bake Off (again) I wanted to have a go at making a torte this weekend. I also wanted to have a go at making something a little bit more special – it’s my Mum’s birthday next weekend and I want to make something with the wow factor for her, so this was a good excuse to practice!
I found a recipe (http://www.bbcgoodfood.com/recipes/1299662/raspberry-chocolate-torte) with good reviews on the BBC Good Food website (what would we foodies do without it?!) but adapted it to include cherries as well as raspberries. I think the flavour combination worked really well. I finished my cake with white chocolate dipped fresh cherries, fresh raspberries and a dust of icing sugar. It looked beautiful (if I do say so myself!).
Be warned – this is a very rich cake and it needs a good whack of fruit in the middle/on top to balance it out. Here is my version, slightly different from the original on the website.
PiggyBakes’ Dark Chocolate, Cherry & Raspberry Torte
225g dark chocolate , 74% cocoa solids
175g unsalted butter , chopped, diced
2 tsp vanilla extract
¼ tsp instant coffee
100g ground almonds
2 heaped tbsp plain flour
½ tsp salt
140g caster sugar
6 fresh raspberries plus extra for decoration
6 fresh cherries
4 tbsp cherry jam
For the topping/decoration
10 fresh cherries
75g white chocolate
140g dark chocolate , 74% cocoa solids, chopped into small pieces
100ml double cream
– First, make the white chocolate cherries. Melt the white chocolate in a glass bowl over a pan of barely simmering water. When the chocolate is completely melted and smooth, take each of the 10 cherries and dip into the white chocolate, taking care to evenly coat each cherry. Place on a baking tray lined with baking paper to set whilst you make the torte.
– Pre- heat the oven to 160C/140C fan (this worked fine for my oven)/gas 3 and grease and line the bases of two 20cm/8 inch cake tins. Melt the chocolate and butter in a glass bowl over a pan of barely simmering water and then leave to cool for 5 -10 minutes. Stir in the vanilla and coffee powder.
– Mix together the almonds, flour and salt in a bowl and set aside. Whisk the eggs with an electric mixer for 5 mins, until doubled in volume and thickened. Slowly tip in the sugar and then whisk for one more minute. Carefully fold in the chocolate mixture until just combined and uniform in colour (this might take a good few minutes). Sprinkle over half the flour mixture and fold in, then the other half.
– Divide the batter between the two tins and bake for approximately 15 mins until a skewer comes out with a few crumbs attached. Cool completely in the tins, then carefully turn out onto a wire rack. (Make sure the cakes are completely cooled when you turn them out as they will be easier to handle. I was a bit impatient and managed to leave a big thumbprint in one of the cakes – they are quite squidy!)
– Place one of the cakes on a serving plate – this will be the base of the torte. Mash 6 raspberries and 6 cherries together and stir in the jam. Spread on to the base and then carefully place the other cake on top
– Make the ganache topping. Place the dark chocolate in a heatproof bowl and set aside. Heat the cream in a saucepan over a low-medium heat and bring to the boil. Pour the cream over the chocolate and whisk until smooth. Leave for a few minutes to thicken and then spread over the top of the torte.
– Place the 10 white chocolate cherries on top of the cake, leaving an equal distance between each one. Fill in each gap with a raspberry. Create a circle of raspberries inside the cherry/raspberry circle and then place another set of raspberries inside this one. Dust with icing sugar to finish.
– Chill for up to 24 hrs, removing from the fridge 1 hr before serving.