Skip to content
Menu
Chocolate Torte with Ganache Topping and Raspberries
Dessert

Chocolate Torte with Ganache Topping and Raspberries

2 h 30 minServes 12Nutri-Score E€€€
from @cedriklorenzen20 imports0 cooked
Adapt this recipe

what you need

Ingredients

12 people
  • biscuits (finely crushed)Bakery230 g
  • cocoa powderPantry20 g
  • butter (melted)Dairy110 g
  • sugarPantry20 g
  • salt (pinch)Spices1 g
  • sugarPantry330 g
  • unsalted butter (softened)Dairy220 g
  • eggsDairy6 pieces
  • dark chocolate (melted)Pantry200 g
  • milk chocolate (melted)Pantry100 g
  • almond meal (finely ground)Nuts & seeds220 g
  • vanilla essencePantry10 ml
  • salt (pinch)Spices1 g
  • dark chocolate (melted)Pantry150 g
  • heavy cream (warmed)Dairy200 ml
  • icing sugarPantry120 g
  • gelatin sheets (bloomed)Pantry2.4 g
  • whipped creamDairy200 g
  • fresh raspberriesProduce250 g
  • Nutella (for garnish)Pantry60 g
  • raspberry jam (seedless, for dressing)Pantry60 g

per serving

Nutrition

545kcal

Carbs
53 g
Proteins
8 g
Fat
33 g
Adapt tools

what you’ll use

Tools

  • Springform pan
  • Mixing bowl
  • Whisk
  • Oven
  • Piping bag ×2
  • Immersion blender

step by step

Method

  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.
    Step 1

  2. Preheat the oven

    • Preheat the oven to 150 °C.
    Step 2

  3. Cream butter and sugar

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

  5. Finish the filling

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