Sunday, February 17, 2019
PREP: 20 MINS
COOK: 20 MINS
This cake takes the Austrian sachertorte to new heights. The raspberry filling adds a bright fruitiness that makes it seem far less rich than it really is.
INGREDIENTS
- 225g dark chocolate
- 70% cocoa solids
- 175g unsalted butter, chopped, diced
- 2 tsp vanilla extract
- ¼ tsp instant coffee powder or extract
- 100g toasted almonds
- 2 heaped tbsp plain flour
- ½ tsp salt
- 5 eggs
- 140g golden caster sugar
- 12 fresh or defrosted frozen raspberries, plus about 40 more for decoration
- 4 tbsp raspberry jam
For the glaze
- 140g dark chocolate, 70% cocoa solids, chopped
- 100ml double cream
- icing sugar and sweet vanilla cream, to serve
INSTRUCTIONS
Get the instruction @ www.bbcgoodfood.com