250g chocolate drops (70% cocoa solids)
1 tsp vanilla
200g caster sugar
75g plain flour
100g ground almonds
Cocoa powder, to dust
300g raspberries, to decorate
Avonmore Dessert Cream, for serving
To prepare the torte, brush a 23cm spring form tin with melted butter and line the base with parchment. Wrap a piece of foil around the outside of the tin and place in a roasting pan.
Preheat the oven to 180°C/fan 160°C/gas 4.
Randomly place the raspberries on the base of the spring form tin.
Place the butter and chocolate in a ceramic bowl over a bain marie (bowl over simmering water) and leave to melt
In the meantime, whisk the eggs and vanilla in a mixer and add the sugar, a tablespoonful at a time, until the volume is ¾ or more up the bowl.
Fold the slightly cooled melted butter chocolate into the eggs.
Add the flour and ground almonds and gently fold together until all the chocolate is mixed.
Pour into the prepared tin. Place the roasting pan with the filled tin into a preheated oven.
Pour sufficient hot water into the pan to ¼ fill the pan.
Bake for about 35 to 40 minutes until the torte has a very gently “wobble” in the centre.
Transfer to a cooling rack and leave in the tin to cool.
To unmould, run a thin knife or spatula around the edge of the tin, unclip the tin and remove the collar of the tin.