Chocolate and Raspberry Torte

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  • 60g raspberry purée
  • 100g dark chocolate (73 percent)
  • 2 eggs
  • 100 ml double cream
  • 1 leaf gelatine
  • 25g caster sugar



  • Over a Bain Marie melt chocolate gently without stirring..
  • Soak gelatine in cold water and squeeze of water when soft.
  • Now add purée to chocolate and stir now add gelatine place over heat until gelatine has melted (do not stir until gelatine has melted)
  • Whisk egg whites with caster sugar until stiff peaks, now fold into choc/rasp mix.
  • Place on top of sponge base which has been sprinkled with raspberry liqueur.
  • Chill in fridge for 1 hour before serving with fresh raspberries & vanilla cream.


Sponge base:

  • 2 eggs
  • 60g caster sugar
  • 50g plain flour
  • 10g coco powder
  • Pinch of baking soda



  • In a mixing bowl add sugar & eggs whisk until three times the volume.
  • Sieve together flour, coco & soda and fold in gently too egg mix.
  • Place into a lined non-stick baking sheet and cook @170 for 20 minutes.
  • When cool cut into rounds and place on bottom of case tin.