Torta caprese with raspberry jelly

Torta caprese with raspberry jelly

4.7 64 ratings

Prep. 20 min

Total 2 h

12 slices

Ingredients

Cake

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

Whipped chocolate ganache

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

Raspberry jelly

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

Difficulty

easy

Nutrition per 1 slice

Sodium 173.5 mg

Protein 10.3 g

Calories 2313.5 kJ / 550.8 kcal

Fat 37.2 g

Fibre 3.8 g

Saturated Fat 16 g

Carbohydrates 45.1 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Thermomix creating something incredible 92 Recipes
Australia and New Zealand

Thermomix® Sensor (Bread, cakes and more) 66 Recipes
Australia and New Zealand

You might also like...

Traditional gluten free French vanilla canelé

49 h 5 min

Gorgonzola cheesecakes with pear jam

45 min

Lemon and white chocolate lava cakes

30 min

Pear and chocolate frangipane

2 h

Persian Love Cake

1 h 15 min

Ricotta and pistachio cheesecake

10 min

Panforte

1 h 30 min

Salame di cioccolato (chocolate salami)

3 h 10 min

Almond and pear tart

40 min

Chocolate volcanos

55 min

Mixed berry pavlova stack

5 h 30 min

Torta caprese (flourless almond cake)

2 h