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Chocolate Torte with Ganache Topping and Raspberries
Dessert

Chocolate Torte with Ganache Topping and Raspberries

2 u 30 minVoor 12Nutri-Score E€€€
van @cedriklorenzen20 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

12 personen
  • biscuits (finely crushed)Bakkerij230 g
  • cocoa powderVoorraadkast20 g
  • butter (melted)Zuivel110 g
  • sugarVoorraadkast20 g
  • salt (pinch)Kruiden en specerijen1 g
  • sugarVoorraadkast330 g
  • unsalted butter (softened)Zuivel220 g
  • eggsZuivel6 stukken
  • dark chocolate (melted)Voorraadkast200 g
  • milk chocolate (melted)Voorraadkast100 g
  • almond meal (finely ground)Noten en zaden220 g
  • vanilla essenceVoorraadkast10 ml
  • salt (pinch)Kruiden en specerijen1 g
  • dark chocolate (melted)Voorraadkast150 g
  • heavy cream (warmed)Zuivel200 ml
  • icing sugarVoorraadkast120 g
  • gelatin sheets (bloomed)Voorraadkast2,4 g
  • whipped creamZuivel200 g
  • fresh raspberriesGroente en fruit250 g
  • Nutella (for garnish)Voorraadkast60 g
  • raspberry jam (seedless, for dressing)Voorraadkast60 g

per portie

Voedingswaarden

545kcal

Koolhydraten
53 g
Eiwitten
8 g
Vetten
33 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Springvorm
  • Mengkom
  • Garde
  • Oven
  • Spuitzak ×2
  • Staafmixer

stap voor stap

Bereiding

  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.
    Stap 1

  2. Preheat the oven

    • Preheat the oven to 150 °C.
    Stap 2

  3. Cream butter and sugar

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

  5. Finish the filling

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