Heavenly Chocolate-Raspberry Torte
Dark chocolate is the perfect complement to subtle raspberry in this luscious dessert.
20 Minutes Prep
1 Hour
50 Minutes Total
12 Servings
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Ingredient List
- 300 g dark chocolate chips
- 175 g raspberry yogurt
- 6 Nature Valley™ Crunchy Oats & Honey Snack Bars (125g), finely crushed
- 7 medium egg whites (about 250g)
- 2 teaspoons raspberry syrup or cordial
- 50 g icing sugar
- Fresh raspberries, to serve
- Fresh mint leaves, to serve
Preparation
- Preheat the oven to 180°C (160°C for fan assisted ovens)/Gas Mark 4. Grease and line with greaseproof paper a 23cm cake tin or springform tin.
- Place 175g of the chocolate chips into a medium heatproof bowl and place on top of a pan of simmering water. Cook, stirring, for 5-10 minutes until melted. Stir through the yogurt and granola bars until combined.
- Whisk the egg whites until soft peaks form then fold into the chocolate and yogurt mixture. Pour into the prepared cake tin. Bake in the oven for 20 minutes, or until the torte has risen at the sides and the centre is shiny but firm to touch. Remove and cool on a wire rack for 1 hour, then transfer to the fridge and chill for 1 hour.
- Place the remaining chocolate chips into a heatproof bowl and place on top of a pan of simmering water. Cook, stirring, for 5-10 minutes, until melted. Cool for 2 minutes.
- Turn the cake out onto a serving plate and remove the greaseproof paper. Pour the chocolate over the torte and spread over the tops and sides using a palette knife.
- In a small bowl mix the raspberry syrup and icing sugar. Place into a reusable piping bag and cut a tiny hole in the end. Drizzle over the top of the torte in a spiral pattern, then gently run a toothpick over the icing from the centre outwards to create the feathered pattern. Chill in the fridge until the glaze is set, about 20 minutes.
- Serve garnished with raspberries and mint.
Tips
- Use different flavoured yogurt and syrup for a twist on the recipe. Orange works really well with the chocolate and then you can garnish with raspberries and orange segments. Drizzle melted white chocolate instead of dark chocolate over the torte for an alternative look and taste to the recipe!
