Torta caprese with raspberry jelly

Torta caprese with raspberry jelly

4.7 65 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

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