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Chocolate Torte with Ganache Topping and Raspberries
Postre

Chocolate Torte with Ganache Topping and Raspberries

2 h 30 minPara 12Nutri-Score E€€€
de @cedriklorenzen20 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

12 personas
  • biscuits (finely crushed)Panadería230 g
  • cocoa powderDespensa20 g
  • butter (melted)Lácteos110 g
  • sugarDespensa20 g
  • salt (pinch)Especias1 g
  • sugarDespensa330 g
  • unsalted butter (softened)Lácteos220 g
  • eggsLácteos6 piezas
  • dark chocolate (melted)Despensa200 g
  • milk chocolate (melted)Despensa100 g
  • almond meal (finely ground)Frutos secos y semillas220 g
  • vanilla essenceDespensa10 ml
  • salt (pinch)Especias1 g
  • dark chocolate (melted)Despensa150 g
  • heavy cream (warmed)Lácteos200 ml
  • icing sugarDespensa120 g
  • gelatin sheets (bloomed)Despensa2,4 g
  • whipped creamLácteos200 g
  • fresh raspberriesFrutas y verduras250 g
  • Nutella (for garnish)Despensa60 g
  • raspberry jam (seedless, for dressing)Despensa60 g

por ración

Nutrición

545kcal

Carbohidratos
53 g
Proteínas
8 g
Grasas
33 g
Adaptar utensilios

lo que usará

Utensilios

  • Molde desmontable
  • Bol
  • Varillas
  • Horno
  • Manga pastelera ×2
  • Batidora de mano

paso a paso

Preparación

  1. Make the biscuit base

    • Mix the crushed biscuits, cocoa powder, melted butter, sugar and salt until well combined.
    • Press the mixture into a greased baking tin lined with parchment paper at the bottom.
    Paso 1

  2. Preheat the oven

    • Preheat the oven to 150 °C.
    Paso 2

  3. Cream butter and sugar

    • Cream the unsalted butter and sugar until light and fluffy.
    Paso 3

  4. Add eggs and chocolate

    • Add the eggs one at a time, whisking to incorporate each one.
    • Add the melted dark and milk chocolate and continue whisking.
    Paso 4

  5. Finish the filling

    • Add the almond meal, vanilla essence and salt and fold through.
    • Pour the filling into the prepared baking tin.
    Paso 5

  6. Bake the torte

    • Bake at 150 °C for 50–60 min, until a skewer comes out clean.
    • Let the cake cool completely, then trim the top with a knife if needed.
    Paso 6

  7. Make the ganache topping

    • Combine the melted dark chocolate, warmed cream, icing sugar and bloomed gelatin sheets and whisk until smooth.
    • Blitz with a stick blender for a smooth finish.
    • Let cool slightly, then pour over the cooled cake and set in the fridge.
    Paso 7

  8. Decorate and serve

    • Pipe the whipped cream and Nutella over the set torte.
    • Top with fresh raspberries and dress with seedless raspberry jam.
    Paso 8
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