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Torta caprese with raspberry jelly

Torta caprese with raspberry jelly
4.7 64 rating
Prep. 20 min
Total 2 h
12 slices
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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

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