Torta caprese with raspberry jelly
TM6 TM5 TM31

Torta caprese with raspberry jelly

4.9 (16 ratings)

Ingredients

Cake

  • 150 g butter, softened and cut into pieces, plus extra to grease
  • 250 g dark chocolate (50% cacao), broken into pieces
  • 250 g blanched almonds
  • 250 g raw sugar
  • 6 eggs, room temperature
  • 1 tbsp baking powder
  • 1 tbsp cocoa powder
  • 50 g Amaretto® liqueur (optional)

Whipped chocolate ganache

  • 100 g dark chocolate (50% cacao), broken into pieces
  • 80 g pouring (whipping) cream

Raspberry jelly

  • 10 g freshly squeezed lemon juice
  • 20 g caster sugar
  • 1 ½ tsp agar agar powder
  • 200 g raspberries, plus extra to decorate (see Tips)

Nutrition
per 1 slice
Calories
2313.5 kJ / 550.8 kcal
Protein
10.3 g
Carbohydrates
45.1 g
Fat
37.2 g
Saturated Fat
16 g
Fibre
3.8 g
Sodium
173.5 mg

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