Raspberry Chocolate Torte


  • 125g Raspberries
  • 200g Avonmore Butter
  • 250g Chocolate Drops (70% Cocoa Solids)
  • 6 eggs
  • 1 tsp vanilla
  • 200g Caster Sugar
  • 75g Plain Flour
  • 100g Ground Almonds

To Serve

  • Cocoa Powder, to dust
  • 300g Raspberries, to decorate
  • Avonmore Fresh Dessert Cream, for serving


This is a combination made in heaven – sharp raspberries, gorgeous chocolate, subtle texture of the almonds and a smooth coolness of the Avonmore Fresh Dessert Cream – you just won’t need anything else in the world!

To prepare the torte, brush a 23cm spring form tin with melted butter and line the base with parchment. Wrap a piece of foil around the outside of the tin and place in a roasting pan.

Preheat the oven to 180°C/fan 160°C/gas 4.

Randomly place the raspberries on the base of the spring form tin.

Place the butter and chocolate in a ceramic bowl over a bain marie (bowl over simmering water) and leave to melt

In the meantime, whisk the eggs and vanilla in a mixer and add the sugar, a tablespoonful at a time, until the volume is ¾ or more up the bowl.

Fold the slightly cooled melted butter chocolate into the eggs.

Add the flour and ground almonds and gently fold together until all the chocolate is mixed.

Pour into the prepared tin. Place the roasting pan with the filled tin into a preheated oven.

Pour sufficient hot water into the pan to ¼ fill the pan.

Bake for about 35 to 40 minutes until the torte has a very gently “wobble” in the centre.

Transfer to a cooling rack and leave in the tin to cool.

To unmould, run a thin knife or spatula around the edge of the tin, unclip the tin and remove the collar of the tin.

Leave to cool completely before decorating.

To decorate, transfer to a cake stand, dust with cocoa powder. Spread the raspberries over the entire top of the torte.

To serve, slice and pour over Avonmore Dessert Cream.

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