Raspberry chocolate torte

This cake takes the Austrian sachertorte to new heights. The raspberry filling adds a bright fruitiness that makes it seem less rich than it really is. n Serves 12 n Prep 20 mins n Cook 20 mins sponges only

225g dark chocolate, 70% cocoa solids 175g unsalted butter, diced

2 tsp vanilla extract

1/4 tsp instant coffee powder or extract 100g toasted almonds

2 heaped tbsp plain flour

1/2 tsp salt

5 eggs

140g golden caster sugar

12 fresh or defrosted frozen raspberries,

plus about 40 more for decoration 4 tbsp raspberry jam

FOR THE GLAZE

140g dark chocolate,

70% cocoa solids, chopped

100ml double cream icing sugar and sweet vanilla cream,

to serve

1 Heat the oven to 160C/140C fan/gas 3. Line the bases of two 23cm cake tins with baking parchment. Melt the chocolate and butter in the microwave and 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 and whisk for 1 min more. Fold in the cooled chocolate mixture. Sprinkle over half the flour mixture and fold in, then the other half. 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 the 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 the fridge 1 hr before serving, dust with icing sugar, and serve with vanilla cream.

PER SERVING 484 kcals, fat 36g, saturates 18g,

carbs 33g, sugars 26g, fibre 3g, protein 8g, salt 0.3g