2019-06-01_Food_Heaven

PUDDING HEAVEN

WWW.FOODHEAVENMAG.COM JUNE baking heaven 57

Chocolate &

raspberry torte

SERVES 10

200g (7oz) frozen raspberries

150g (5½oz) Fairtrade golden

caster sugar

3 x 90g (3oz) bars Divine Fairtrade

70% Cocoa Smooth Dark

Chocolate with Raspberries,

broken into chunks

100g (3½oz) unsalted butter,

softened

3 British Blacktail Medium Free

Range Eggs

100g (3½oz) ground almonds

50g (1¾oz) self-raising flour

50g (1¾oz) Fairtrade cocoa powder,

plus extra for dusting

150ml (5fl oz) soured cream

1 tsp freeze-dried raspberries,

to decorate

1 Preheat the oven to 180°C/Gas Mark

4. Line a deep 20cm (8in) cake tin with

baking parchment. Heat the

raspberries and 50g (1¾oz) sugar in

a small pan with 1 tbsp water until

broken down, then simmer for

6-7 minutes until jammy, set aside to

cool. Meanwhile, melt the chocolate in a

heatproof bowl set over a pan of barely

simmering water; set aside to cool.

2 Beat the butter and remaining sugar

until light and fluffy. Beat in the eggs,

then the almonds, flour and cocoa,

followed by the soured cream. Fold in

the chocolate until everything is just

combined. Pour half the mixture into

the prepared tin, then pour the

compote into the middle, spreading it

out but leaving a 2cm (¾in) border clear

around the edge. Cover with the

remaining chocolate mixture and bake

for 35-40 minutes until cooked.

3 Cool completely in the tin. Dust with

cocoa powder and sprinkle with freeze-

dried raspberries before serving.

By Waitrose. Thousands of recipes

can be found at http://www.waitrose.com/recipes

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