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. Serve in small slices
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
Method
- Heat oven to 160C/140C fan/gas 3. Line the bases of two 23cm cake tins with baking parchment. Melt the chocolate and butter in the microwave; leave to cool. Stir in the vanilla and coffee powder.
- Whizz the almonds in a food processor until finely ground, then add flour and salt, and transfer to a bowl. Whisk the eggs with an electric mixer for 5 mins, until doubled in volume. Slowly add the sugar, whisk for 1 min more. Fold in the cooled chocolate mixture until just combined. Sprinkle over half the flour mixture and fold in, then the other half. The mixture will be rather runny.
