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Raspberry chocolate torte

Orlando Murrin
  • 40 minutes
  • Serves 12

INGREDIENTS

12

Raspberries, fresh or defrosted frozen

5

Eggs

4 tbsp

Raspberry jam

365 g

Bittersweet chocolate

140 g

Golden caster sugar

2

heaped tbsp Plain flour

1/2 tsp

Salt

2 tsp

Vanilla extract

100 g

Almonds, toasted

175 g

Butter, unsalted

100 milliliters

Double cream

1

Icing sugar and sweet vanilla cream

¼ tsp instant coffee powder or extract