Ingredients
Equipment
Method
- Over a double boiler add the choc and butter and melt.
- Whisk the eggs and castor sugar to a sabayon (thick and fluffy)
- Add in the chocolate and butter mix and fold through until it is just a ribbon on a low speed
- Add in the almond meal, crème fraiche and milk mixed and blend in.
- Do the last lot of mixing by hand to ensure the sabayon is not deflated
- Prepare a 22cm tin(spring form)-oil the sides and bottom add a collar on the side and a round bottom of baking paper
- Add the mix to the tin add to the oven 150℃ for 25 mins or until the crust forms
- Carefully take out of the oven and add the raspberries.
- Put back into the oven and bake until set to 85℃ for around 25 mins more.
- Fully cool before taking out of the tin.
- Remove from the tin and dust with icing sugar
Video
Notes
- Chocolate: Use a good-quality dark chocolate with around 55% cocoa solids. This gives a rich chocolate flavour without making the torte overly bitter.
- Eggs: If weighing the eggs rather than using whole eggs by count, use approximately 70 g egg where specified in the recipe.
- Crème fraîche: Crème fraîche works well for richness and acidity. If you do not have crème fraîche, use a mixture of sour cream and milk instead.
- Crème fraîche substitute: A simple substitute is to combine 20 g sour cream with 40 g milk until smooth before adding it to the batter.
- Mixing: Once the sabayon is made, mix gently so you retain as much incorporated air as possible.
- Chocolate temperature: Allow the melted chocolate and butter to cool slightly before adding them to the egg mixture so the sabayon does not collapse.
- Raspberries: Add the raspberries during the second stage of baking, once the surface of the torte has started to set.
- Doneness: The torte should remain moist in the centre. An internal temperature of around 85°C is a useful guide.
- Cooling: Allow the torte to cool completely before removing it from the tin. The chocolate and butter firm as they cool, giving the cake its final structure.
