Raspberry Chocolate Torte

This cake takes the Austrian sachertorte to new heights. The raspberry filling adds a bright fruitiness that makes it seem far less rich than it really is.


225g dark chocolate (70% cocoa)
175g unsalted butter, diced
2 tsp vanilla extract
1/4 tsp instant coffee powder or extract, optional
100g toasted almonds
2 heaped Tbsp plain flour
1/2 tsp salt
5 eggs
140g golden caster sugar*
12 fresh raspberries, plus about 40 more for decoration
4 Tbsp** raspberry jam

For the glaze:
140g dark chocolate (70% cocoa, chopped)
100ml double cream (or whipping cream)
Icing sugar and sweet vanilla cream, to serve, optional


  1. Heat oven to 325˚F. Line the bases of two 9″ cake tins with baking parchment. Melt the chocolate and butter in the microwave; leave to cool. Stir in the vanilla and coffee powder.
  2. Whizz the almonds in a food processor until finely ground, then add flour and salt, and transfer to a bowl. Whisk the eggs with an electric mixer for 5 mins, until doubled in volume. Slowly add the sugar, whisk for 1 min more. Fold in the cooled chocolate mixture until just combined. Sprinkle over half the flour mixture and fold in, then the other half. The mixture will be rather runny.
  3. Divide between the two tins and bake for about 15 mins until a skewer comes out with a few crumbs attached – the sponges should be slightly undercooked. Cool in tin, then turn out onto a wire rack.
  4. Choose the less perfect of the two, then set it on a serving plate. Mash 12 raspberries and stir in the jam. Spread on the base, then top with the other cake.
  5. For the glaze, bring the cream to the boil, pour it over the chocolate and whisk until smooth. Leave for a few mins until starting to thicken, then spread over the top and sides to cover. Decorate with raspberries. Chill for up to 24 hrs. Remove from fridge 1 hr before serving, dust with icing sugar, and serve with vanilla cream.


12-16 servings


BBC Good Food


* If caster sugar can’t be found, use granulated sugar and put it in the food processor for small granules.

** We think the cake is better with a bit more raspberry filling. We used a heaping 1/4 cup of jam and a couple more raspberries, but think it could still be a bit more.

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