If you've given up delicious, sweet gooey treats for Lent (or are trying to) then reader, turn away now. If you haven't, come and dive into this glorious cornucopia of tart berries and rich chocolate. A sort-of Sachertorte, with a flirtatious wink at a Black Forest Gateaux, I dub thee, the Slutterytorte. Franz Sacher would be rolling in his grave, but secretly he'd love it, the old fox.
I've adapted Marry Berry's recipe from The Great British Bake Off, mainly because I miss ogling James's buns (the choux ones of course).
Dark Chocolate & Raspberry 'Slutterytorte'
You will need:
For the cake
- 140g butter, softened
- 115g caster sugar
- 140g plain chocolate (at least 70% cocoa)
- 1 tsp vanilla extract
- 5 eggs, separated
- 55g chopped, roasted hazelnuts (replace with ground almonds, if you prefer)
- 25g ground almonds
- 55g plain flour
For the topping and ganache
- 1 tbsp cassis (optional)
- 2 tbsp raspberry jam
- 1 handful fresh raspberries, lightly mashed. (You can use frozen, just make sure they're properly defrosted)
- 140g plain (or milk) chocolate, depending on your preference
- 200ml double cream
- Fresh raspberries to decorate
- Preheat the oven to 180C/350F/Gas Mark 4. Grease and line a round 9in cake tin.
- Melt the chocolate in the microwave in 20 second bursts, checking carefully and stirring in between.
- Beat together the softened butter and sugar until light and fluffy.
- Pour in the melted chocolate and the vanilla extract and beat until combined.
- Faff around separating the eggs, then add the yolks to the mixture and stir.
- Fold in the hazelnuts and almonds.
- In a clean bowl, whisk the egg whites until the form soft peaks, cursing your lack of electric mixer. Add half to the chocolate mixture and stir in quickly. When combined, add the second half and fold together gently, until there are no streaks of white.
- Pour into the tin and bake for around 40-45 minutes until the top feels firm and springy.
- Wait a minute or two, the turn out onto a wire rack and remove the paper.
- If you're using cassis, poke holes in the still-warm cake with a skewer and drizzle 1 tbsp over so that it soaks in - extra slutty.
- Heat the jam in a small saucepan with a splash of water and brush all over the sides and top of the cake.
- Wait a few minutes to allow it to set, then cut the cake carefully in half with a sharp knife.
- Spread the remaining jam over the bottom half, add a layer of mashed raspberries and replace the top half.
- Put the remaining chocolate pieces in a bowl. Heat the cream until hot but not boiling and pour over the chocolate, stirring until it has melted to make a ganache.
- Cool until thickened slightly - try not to eat it all - and then pour over the cake, starting in the middle and pushing out to the edges.
- Decorate with fresh raspberries, more nuts, then eat using only your face.