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raspberry chocolate torte
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A LUSCIOUS CHOCOLATE TORTE WITH A RASPBERRY TWIST.

Guinness Black and Blonde

A rich and multi-layered cake, perfect with Guinness Foreign Extra Stout.

Featured Beer:
Guinness Foreign Extra Stout
there is a chocolate cake with chocolate frosting and a raspberry on top
Difficulty
Difficulty
Easy
Prep Time
Prep Time
2 hours
Serves
Serves
16
Cooking Time
Cooking Time
45 mins

Ingredients

455 g Bittersweet chocolate (61% dark)

455 g Butter, cubed

455 g Sugar

10 Egg whites

CHOCOLATE RASPBERRY BUTTER CREAM

340 g Softened butter

120 g Unsweetened cocoa powder

575 g Confectioners’ sugar

160 g Seedless raspberry jam

2 tsp Vanilla extract

Method

Preheat oven to 180°C.

Melt chocolate and butter in a double boiler. Whisk in sugar until fully incorporated.

Cool chocolate mixture down to room temperature.

In a standing mixer, whisk egg whites until stiff peaks form and gently fold into the chocolate.

Grease two spring form pans and divide the batter evenly. Place in the oven and bake for 35 minutes.

When completely cooled, add frosting to the top of each cake and layer the cakes upon one another.

CHOCOLATE RASPBERRY BUTTER CREAM

In a stand mixer whisk butter, cocoa powder and confectioners’ sugar.

Add raspberry jam and vanilla extract then mix well on high speed for 1 minute.

Add milk as needed until you reach a desired consistency.

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