heavnely-chocolate-raspberry-torte

Heavenly Chocolate-Raspberry Torte

Dark chocolate is the perfect complement to subtle raspberry in this luscious dessert.

Small black spatula
20 Minutes Prep
Small black clock face
1 Hour 50 Minutes Total
A small knife and fork set
12 Servings

Ingredient List

  • Small check mark in a circle icon 300 g dark chocolate chips
  • Small check mark in a circle icon 175 g raspberry yogurt
  • Small check mark in a circle icon 6 Nature Valley™ Crunchy Roasted Almond Snack Bars (125g), finely crushed
  • Small check mark in a circle icon 7 medium egg whites (about 250g)
  • Small check mark in a circle icon 2 teaspoons raspberry syrup or cordial
  • Small check mark in a circle icon 50 g icing sugar
  • Small check mark in a circle icon Fresh raspberries, to serve
  • Small check mark in a circle icon Fresh mint leaves, to serve

Preparation

  1. Preheat the oven to 180°C (160°C for fan assisted ovens)/Gas Mark 4. Grease and line with greaseproof paper a 23cm cake tin or springform tin.
  2. Place 175g of the chocolate chips into a medium heatproof bowl and place on top of a pan of simmering water. Cook, stirring, for 5-10 minutes until melted. Stir through the yogurt and granola bars until combined.
  3. Whisk the egg whites until soft peaks form then fold into the chocolate and yogurt mixture. Pour into the prepared cake tin. Bake in the oven for 20 minutes, or until the torte has risen at the sides and the centre is shiny but firm to touch. Remove and cool on a wire rack for 1 hour, then transfer to the fridge and chill for 1 hour.
  4. Place the remaining chocolate chips into a heatproof bowl and place on top of a pan of simmering water. Cook, stirring, for 5-10 minutes, until melted. Cool for 2 minutes.
  5. Turn the cake out onto a serving plate and remove the greaseproof paper. Pour the chocolate over the torte and spread over the tops and sides using a palette knife.
  6. In a small bowl mix the raspberry syrup and icing sugar. Place into a reusable piping bag and cut a tiny hole in the end. Drizzle over the top of the torte in a spiral pattern, then gently run a toothpick over the icing from the centre outwards to create the feathered pattern. Chill in the fridge until the glaze is set, about 20 minutes.
  7. Serve garnished with raspberries and mint.

Tips

  • Use different flavoured yogurt and syrup for a twist on the recipe. Orange works really well with the chocolate and then you can garnish with raspberries and orange segments. Drizzle melted white chocolate instead of dark chocolate over the torte for an alternative look and taste to the recipe!