RecipesChocolate, Almond and Raspberry Torte

  • Serves 10
  • Prep time 30 mins
  • Cook time 55 mins
  • GLUTEN FREE Sweet Good
  1. Preheat oven to 170˚C.
  2. Grease a 20cm round springform tin and dust with Organic Mountain Cocoa Powder. Set aside.
  3. In a heatproof bowl melt the dark chocolate and butter over a double boiler (or in the microwave at 30 second intervals until melted). Mix in Organic Mountain Classic Roasted Coffee and both the extracts and put aside to cool slightly.
  4. In a separate bowl (or cake mixer) beat the eggs and Organic Mountain Raw Sugar with an electric whisk for 5 minutes on high speed.
  5. Gently add the chocolate mixture to the egg mixture and fold to combine. Fold in the almond meal, Organic Mountain Cocoa Powder and salt until just combined.
  6. Fold through the raspberries and pour immediately into the prepared tin.
  7. Bake for 45-55mins minutes or until the centre of the cake does not move when shaken.
  8. Leave to cool in the tin and serve with fresh raspberries and crème fraîche.