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Chocolate Torte with Ganache Topping and Raspberries
Dessert

Chocolate Torte with Ganache Topping and Raspberries

2 h 30Pour 12Nutri-Score E€€€
par @cedriklorenzen20 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

12 personnes
  • biscuits (finely crushed)Boulangerie230 g
  • cocoa powderÉpicerie20 g
  • butter (melted)Produits laitiers110 g
  • sugarÉpicerie20 g
  • salt (pinch)Épices1 g
  • sugarÉpicerie330 g
  • unsalted butter (softened)Produits laitiers220 g
  • eggsProduits laitiers6 morceaux
  • dark chocolate (melted)Épicerie200 g
  • milk chocolate (melted)Épicerie100 g
  • almond meal (finely ground)Fruits à coque et graines220 g
  • vanilla essenceÉpicerie10 ml
  • salt (pinch)Épices1 g
  • dark chocolate (melted)Épicerie150 g
  • heavy cream (warmed)Produits laitiers200 ml
  • icing sugarÉpicerie120 g
  • gelatin sheets (bloomed)Épicerie2,4 g
  • whipped creamProduits laitiers200 g
  • fresh raspberriesFruits et légumes250 g
  • Nutella (for garnish)Épicerie60 g
  • raspberry jam (seedless, for dressing)Épicerie60 g

par portion

Nutrition

545kcal

Glucides
53 g
Protéines
8 g
Lipides
33 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Moule à charnière
  • Saladier
  • Fouet
  • Four
  • Poche à douille ×2
  • Mixeur plongeant

pas à pas

Préparation

  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.
    Étape 1

  2. Preheat the oven

    • Preheat the oven to 150 °C.
    Étape 2

  3. Cream butter and sugar

    • Cream the unsalted butter and sugar until light and fluffy.
    Étape 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.
    Étape 4

  5. Finish the filling

    • Add the almond meal, vanilla essence and salt and fold through.
    • Pour the filling into the prepared baking tin.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 8
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