Raspberry almond torte (flourless) with dark chocolate fudge frosting

rasptortefinal

I have a (terrible?) habit of spotting something on special and buying lots of it so I can use it in “something”, but often when I buy it, I have no idea what I’m going to do with it. Take raspberries, for example. Really good price so I buy a kilo. Get home and wonder what to do with them. Make syrup. What on earth am I going to do with that?! Most of it is now packed away in the freezer, awaiting the elusive strike of inspiration. I’m thinking about cocktails. And muffins.

In the meantime, cake! I adapted my flourless clementine and almond cake recipe for this, then decided that raspberries and chocolate go amazingly well together, so added the frosting.

Dense, moist, bursting with flavour, a delicious balance between sweet and rich and tart. Another slice? Yes, please!

Serves – 12
Syrup – 20 minutes preparation & cooking, plus cooling
Cake – 15 minutes preparation, 55 minutes baking, plus cooling
Frosting – 10 minutes preparation, plus cooling

The raspberry syrup

350g (about 12 oz) raspberries (plus a few per person for serving with the cake)
200g (1 cup) granulated sugar

Stir together raspberries and sugar in a heavy-based saucepan over low heat. Stir until raspberries break down completely and mixture comes to a simmer.

Strain through a mesh strainer, squashing any remaining pulp to get the liquid out, and set syrup aside to cool to room temperature. You should have about a cup of syrup.

The cake

6 large eggs, room temperature
200g (1 cup) granulated sugar
2 tsp baking powder
pinch salt
240ml (1 cup) raspberry syrup
1 tsp vanilla extract
300g (2 1/2 cups) ground almonds

Preheat oven to 180°C (360°F). Grease a round 24 or 26cm (9 or 10″) springform cake pan and line the base with parchment.

In a large mixing bowl, beat eggs until fluffy.

In a separate bowl, whisk together sugar, vanilla, baking powder and salt. Slowly add to the eggs while beating, and continue to beat in well.

Add raspberry syrup and vanilla and beat in well.

Add almonds and fold in with a spatula until just combined.

Pour batter into pan and bake in centre of oven for 50 – 55 minutes, until a toothpick inserted into the centre comes out clean.

Allow to cool in pan for 10 minutes, run a fine spatula or knife around the edge, then remove from pan and allow to cool completely.

The frosting

115g (1 stick or 1/2 cup) butter
250g (9 oz) dark chocolate, chopped
125g (1 cup unsifted) powdered (confectioners’ or icing) sugar

Place butter and chocolate into a medium saucepan over low heat, and stir gently until melted.

Sift sugar and gradually add to chocolate mixture while beating with an electric hand mixer.

Allow to cool to room temperature, whisking occasionally – it will thicken significantly. Give it good beat before using, to lighten it up.

Transfer cooled cake to a serving plate and spread frosting over top and sides with an offset spatula.

Serve with a dollop of whipped cream and a few fresh raspberries.

This entry was posted in cake, dessert, preserves, sweet. Bookmark the permalink.

2 Responses to Raspberry almond torte (flourless) with dark chocolate fudge frosting

  1. deliciouscityliving says:

    I’m debating making this for valentines day this weekend. It sounds so good!

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