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Raspberry, Almond & Chocolate Torte

Low FODMAP friendly and gluten free.

 

By Matt Williamson

Ingredients

If you like this recipe you can double to make x 2, it freezes really well.

 

Serves 6-8

 

90g butter

90g dark chocolate, broken into pieces

90g caster sugar

Pinch salt

1 tbsp brandy or light Scotch Whisky (optional)

3 eggs, separated

90g flaked almonds, plus a few to sprinkle

120g raspberries

icing sugar, for dusting

A heaped tbsp of Crème fraîche, cream or ice cream, to serve (optional)

Method

1 Preheat the oven to 180C and line a 25cm loose bottomed cake tin with greaseproof paper.

 

2 Toast the almonds for 2 minutes until golden, then finely chop or pulse in a food processor to a coarse powder


3 Melt the chocolate and butter in a bowl over a pan of simmering water or use a microwave on a low setting, stir in the brandy or whisky (if using) and the salt and put to one side to cool slightly.

 

4 Whisk the egg yolks with the sugar until pale and thick. Fold the egg mixture into the melted chocolate, followed by the almonds.


5 In a separate bowl, with a clean whisk, beat the whites to form soft peaks. First stir in ⅓ of the egg whites into the chocolate mix to soften and then gently fold in the remaining eggs whites.


6 Pour into the lined tin and level out, arrange the raspberries on top and sprinkle with the a few flaked almonds.


7 Bake for about 20 - 25 minutes until the cake is just set, with the middle looking slightly wobbly / underdone.

 

8 Leave the cake to cool in the tin slightly before releasing it, and then place on a rack to cool completely. Dust with icing sugar and serve.

Matt Williamson Head Chef

Matt has headed kitchens in Michelin Star restaurants, award-winning pubs and bijou pop-ups whilst travelling the world learning about food. Matt is a passionate ambassador for food education and encourages healthy eating and positive life-long habits.

Key Nutrients: