Raspberries Chocolate Torte

September 20, 2013
Raspberry Chocolate Torte

Raspberries Chocolate Torte

A 45 minutes journey out of my comfort zone, heading towards the hills, seems to be paid off, to be greeted by sea of colourful blossoms, every where I turned. The happy sound of busy bees buzzing about, flying in and out of open buds.

Its Mother's Nature way of telling us, that Spring is definitely here.


A short drive to Araluen Botanical Garden, we spent some good hours of walking, admiring Mother's Nature gifts, (mostly me) did some squatting, bending, on knees and all kind of antics, awkward position of a "photographer" wannabe would do...was relaxing and therapeutic (with exception of hubby's sniffling in the background, suffering silently from high pollen count... my poor babe and his hayfever!!)

Pockets of orange, yellow, red, pink, white and black tulips blossoming almost everywhere... breath taking.

sea of colourful tulips

It was a good day out, mid-week means the place is less crowded, less people in my way.
There were moments, when Mr Sun decided to shine brightly down on us when I was about to click away... hence some photos may seems 'wash out'...but hey, I am not complaining.


The one that is doing all the "complaining" since late May, is, our one and only sweetie pie, aka E!

'Mom, you have yet to bake a birthday cake for me', so she keeps on harping at every chance she could.

... but I thought all she wanted was a 'Jelly' cake, and she keeps on reminding that I made her a triffle instead!!!

Triffle has jelly too, right?

Well...my dear sweetie pie,
I know how much you would love to taste those fresh, plump, juicy raspberries, right?
I was waiting for Spring, when I know I could get fresh raspberries, just for you...  hehehe

...look at her oogling at the sight of her treat...
"All mine..."
is written all over her face

Happy Sweet 16th... baby.
I hope you enjoyed your treat (its nearly 4 months too late but its worth the wait, right?)

Raspberry Chocolate Torte

Raspberry Chocolate Torte

adapted with changes from BBC Good Food
Click to Print 

225 g dark chocolate
175 g butter - diced
2 teaspoon vanilla
50 g almond meal
50 g hazelnut meal
2 heaps tablespoons plain flour
1/2 teaspoon salt
5 eggs
140 g caster sugar
3 tablespoon strawberry jam
15 frozen raspberries-thaw

Chocolate frosting
140 g dark chocolate - chopped
100 ml fresh cream

icing sugar
a punnet (200 g) fresh raspberries for decoration 
  1. Pre heat oven to 160 C. 
  2. Line 2 x 20 cm cake pans with greaseproof paper.
  3. Mix plain flour, salt almond meal and hazelnut meal in a bowl. 
  4. Using double boil method, melt butter and chocolate together. 
  5. Stir until smooth. 
  6. Whisk eggs until double in volume. 
  7. Add caster sugar. 
  8. Whisk for another 5 minutes. 
  9. Slowly add in chocolate and butter mixture. 
  10. Mix and stir to combine. 
  11. Using a spatula, add in half the almond hazelnut mixture. Fold. 
  12. Add the remaining and fold until combine. 
  13. Divide equally between 2 cake pans. Bake for 15-20 minutes until the skewer comes out clean. 
  14. Leave to cool in the pan.
  15. Mash the thawed raspberries with jam. 
  16. Spread onto the one of the cakes. 
  17. Top with another. 
  18. Making chocolate frosting : Bring cream to boil and pour onto chopped chocolate. Whisk until smooth. 
  19. Spread and cover the sides and top of the cake. 
  20. Refrigerate overnight. 
  21. Decorate with fresh raspberries and dust with icing sugar.


  1. Happy Birthday to your beautiful daughter! That cake looks divine and those flowers are ever so pretty.



  2. Gorgeous recipe and a what lovely alternative to the typical birthday sponge cake. I would be delighted with this on my birthday! (or any day, for that matter ;-))

  3. Looks really good and pretty! Chocolate and raspberries never go wrong!