Chocolate Tort with Raspberries and Nutella by @cedriklorenzen

1h55

12 servings

🍪

230 g

Biscuit

🍫

20 g

Cacao powder

🧈

110 g

Butter

🍬

350 g

Sugar

🧂

Salt

🧈

220 g

Unsalted butter

🥚

6

Eggs

🍫

350 g

Dark chocolate

🍫

100 g

Milk chocolate

🌰

220 g

Almond meal

🍦

2 tsp

Vanilla essence

🥛

200 ml

Heavy cream

🍬

120 g

Icing sugar

🍮

2.4 g

Gelatin sheets

🥛

200 g

Whipped cream

🫐

250 g

Raspberries

🌰

Nutella

🫐

Raspberry jam

  1. Mix
    • Biscuit
    • Cacao powder
    • Butter

    Mix the biscuit, cacao powder, melted butter, sugar and a pinch of salt until well combined.

  2. Add
    • Biscuit

    Add the biscuit mixture into a greased baking tin lined with parchment paper at the bottom.

  3. Preheat

    Preheat the oven to 150°C/302°F.

  4. Cream
    • Unsalted butter
    • Sugar
    • Heavy cream

    Cream the butter and sugar until light and fluffy.

  5. Add
    • Eggs

    Add the eggs one at a time, whisking to incorporate each one.

  6. Add
    • Dark chocolate
    • Milk chocolate

    Add the melted dark and milk chocolate and continue to whisk in.

  7. Add
    • Almond meal
    • Vanilla essence
    • Salt

    Add the almond meal, vanilla essence and a pinch of salt and fold through.

  8. Pour

    Pour the filling into the prepared baking tin.

  9. Bake

    Bake at 150°C/302°F for 50-60 minutes, or until a skewer comes out clean.

  10. Cool

    Allow the cake to cool fully.

  11. Trim

    Trim the top of the cake with a knife, or alternatively leave it untrimmed.

  12. Combine
    • Dark chocolate
    • Heavy cream
    • Icing sugar

    Combine the melted dark chocolate, warmed heavy cream, icing sugar and bloomed gelatin sheets and whisk until well combined.

  13. Blitz

    Blitz the mixture with a stick blender if you have one.

  14. Cool

    Allow the topping to cool slightly before pouring it over the cake.

  15. Set

    Allow the topping to set in the fridge.

  16. Pipe
    • Whipped cream
    • Nutella
    • Raspberries

    Pipe the whipped cream and Nutella onto the cake using piping bags, and garnish with fresh raspberries and raspberry jam.

Chocolate Tort with Raspberries and Nutella by @cedriklorenzen

1h55

12 servings

🍪

230 g

Biscuit

🍫

20 g

Cacao powder

🧈

110 g

Butter

🍬

350 g

Sugar

🧂

Salt

🧈

220 g

Unsalted butter

🥚

6

Eggs

🍫

350 g

Dark chocolate

🍫

100 g

Milk chocolate

🌰

220 g

Almond meal

🍦

2 tsp

Vanilla essence

🥛

200 ml

Heavy cream

🍬

120 g

Icing sugar

🍮

2.4 g

Gelatin sheets

🥛

200 g

Whipped cream

🫐

250 g

Raspberries

🌰

Nutella

🫐

Raspberry jam

Preparation Steps

  1. Step 1/16

    Mix the biscuit, cacao powder, melted butter, sugar and a pinch of salt until well combined.

    🍪Biscuit
    🍫Cacao powder
    🧈Butter
    🍬Sugar
    🧂Salt
    🥣mixing bowl

  2. Step 2/16

    Add the biscuit mixture into a greased baking tin lined with parchment paper at the bottom.

    🍪Biscuit
    📜parchment paper

  3. Step 3/16

    Preheat the oven to 150°C/302°F.

  4. Step 4/16

    Cream the butter and sugar until light and fluffy.

    🧈Unsalted butter
    🍬Sugar
    🥣mixing bowl

  5. Step 5/16

    Add the eggs one at a time, whisking to incorporate each one.

    🥚Eggs
    🥄whisk

  6. Step 6/16

    Add the melted dark and milk chocolate and continue to whisk in.

    🍫Dark chocolate
    🍫Milk chocolate
    🥄whisk

  7. Step 7/16

    Add the almond meal, vanilla essence and a pinch of salt and fold through.

    🌰Almond meal
    🍦Vanilla essence
    🧂Salt

  8. Step 8/16

    Pour the filling into the prepared baking tin.

  9. Step 9/16

    Bake at 150°C/302°F for 50-60 minutes, or until a skewer comes out clean.

  10. Step 10/16

    Allow the cake to cool fully.

  11. Step 11/16

    Trim the top of the cake with a knife, or alternatively leave it untrimmed.

    🔪knife

  12. Step 12/16

    Combine the melted dark chocolate, warmed heavy cream, icing sugar and bloomed gelatin sheets and whisk until well combined.

    🍫Dark chocolate
    🥛Heavy cream
    🍬Icing sugar
    🍮Gelatin sheets
    🥄whisk

  13. Step 13/16

    Blitz the mixture with a stick blender if you have one.

  14. Step 14/16

    Allow the topping to cool slightly before pouring it over the cake.

  15. Step 15/16

    Allow the topping to set in the fridge.

  16. Step 16/16

    Pipe the whipped cream and Nutella onto the cake using piping bags, and garnish with fresh raspberries and raspberry jam.

    🥛Whipped cream
    🌰Nutella
    🫐Raspberries
    🫐Raspberry jam
    🫙piping bags

Composition

Ingredients

Types

Grains, Baking, Dairy, Spices, Eggs, Confectionery, Nuts, Flavoring, Gelling Agent, Fruits, Preserves

Ingredients

Biscuit, Cacao powder, Butter, Sugar, Salt, Unsalted butter, Eggs, Dark chocolate, Milk chocolate, Almond meal, Vanilla essence, Heavy cream, Icing sugar, Gelatin sheets, Whipped cream, Raspberries, Nutella, Raspberry jam

Notes

Biscuit (finely crushed, for the base), Cacao powder (for the base), Butter (melted, for the base), Sugar (for the base), Salt (for the base), Eggs (for the filling), Dark chocolate (melted, for the filling), Almond meal (finely ground, for the filling), Vanilla essence (for the filling), Heavy cream (warmed up/hot, for the topping), Gelatin sheets (bloomed, for the topping), Raspberries (fresh, for garnish), Nutella (for garnish, amount not given), Raspberry jam (without seeds, for dressing, amount not given)

Allergens

Gluten, Milk, Eggs, Soy, Tree nuts

Dietetics

Dietary regimen

to inform

Calories

520 kcal

Macro nutrients

to inform

Nutritional Information

Minerals

to inform

Vitamins

to inform

Preparation

Time Information

Preparation

1 hour 0 minutes

Cooking

55 minutes

Overall

1 hour 55 minutes

Difficulty

Level

Hard (3/4)

Steps

16 steps

Equipments

Utensils

to inform

Appliances

to inform

Type

Type

Type Of Dish

Dessert

Occasions

Date Night, Romantic Dinner

Origin

Source

Platform

instagram

Original Creator

@cedriklorenzen

Origin

Cuisine

French

Geographic

to inform

Various

Aspect

Texture

Dense, Creamy, Gooey, Moist, Glossy

Flavors

Chocolatey, Sweet, Rich, Nutty, Tart Raspberry

Other

Price

to inform

Recommended Preservation

to inform

Preservation Infos

to inform