Torta caprese with raspberry jelly

Torta caprese with raspberry jelly

4.7 64 ratings

Prep. 20min

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

Fiber 3.8 g

Saturated fat 16 g

Carbohydrates 45.1 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Thermomix creating something incredible 92 Recipes
Australia and New Zealand

Thermomix® Sensor (Bread, cakes and more) 66 Recipes
Australia and New Zealand

You might also like...

Fancy smoked salmon and dill cream muffin

45min

Lemon white chocolate cheesecake with cherry coulis and walnut crumb (Andrew Ballard)

1 h 15min

Beetroot and horseradish relish

50min

Wraps with sautéed veggies and herb cream (Thermomix® Cutter, using modes)

45min

Minted pesto with pea smash and poached eggs

30min

Broccoli stem falafel

25 h 40min

Creamy turkey stew

3 h 50min

Blackberry meringue cake

3 h 55min

Pear and chocolate frangipane

2 h

Ricotta and spinach crespelle "cake"

40min

Ricotta and pistachio cheesecake

10min

Rhubarb and blackberry breakfast tart

2 h 20min