Torta caprese with raspberry jelly

Torta caprese with raspberry jelly

4.7 64 évaluations

Prép. 20min

Total 2h

12 slices

Ingrédients

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

Niveau

facile

Infos nut. par 1 slice

Sodium 173.5 mg

Protides 10.3 g

Calories 2313.5 kJ / 550.8 kcal

Lipides 37.2 g

Fibre 3.8 g

Graisses saturées 16 g

Glucides 45.1 g

Vous aimez ce que vous voyez ?

Cette recette et plus de 100 000 autres vous attendent !

Inscrivez-vous à notre essai gratuit de 30 jours et découvrez le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

Thermomix creating something incredible 92 Recettes
Australie et Nouvelle-Zélande

Thermomix® Sensor (Bread, cakes and more) 66 Recettes
Australie et Nouvelle-Zélande

Vous pourriez aussi aimer...

Fancy smoked salmon and dill cream muffin

45min

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

1h 15min

Beetroot and horseradish relish

50min

Minted pesto with pea smash and poached eggs

30min

Festive camembert wreath

1h 50min

Broccoli stem falafel

25h 40min

Elly Berryman's plum shortcake

1h

Creamy turkey stew

3h 50min

Pear and chocolate frangipane

2h

Ricotta and pistachio cheesecake

10min

Rhubarb and blackberry breakfast tart

2h 20min

Aperol® and lemon sour with aquafaba foam

10min