Raspberry chocolate torte

Ingredients

• 225g dark chocolate, 70% cocoa solids
• 175g unsalted butter, chopped, diced
• 2 tsp vanilla extract
• ¼ tsp instant coffee, powder or extract
• 100g almond meal
• 60g (2 heaped tbsp) plain flour
• ½ tsp salt
• 5 eggs
• 140g golden caster sugar
• 12 fresh or defrosted frozen raspberries
• 4 tbsp raspberry jam

For the glaze

• 140g dark chocolate, 70% cocoa solids, chopped
• 100ml heavy cream
• 32 fresh or defrosted frozen raspberries for decoration

Directions

1. Preheat oven to 160°C (140°C fan-forced). Line the bases of two 23cm cake tins with baking parchment. Melt the chocolate and butter in the microwave; leave to cool. Stir in the vanilla and coffee powder.
2. Mix almond meal, flour and salt in a bowl. Whisk the eggs with an electric mixer for 5 mins, until doubled in volume. Slowly add the sugar, whisk for 1 min more. Fold in the cooled chocolate mixture until just combined. Sprinkle over half the flour mixture and fold in, then the other half. The mixture will be rather runny.
3. Divide between the two tins and bake for about 15 mins until a skewer comes out with a few crumbs attached – the sponges should be slightly undercooked. Cool in tin, then turn out onto a wire rack.
4. Choose the less perfect of the two, then set it on a serving plate. Mash 12 raspberries and stir in the jam. Spread on the base, then top with the other cake.
5. For the glaze, bring the cream to the boil, pour it over the chocolate and whisk until smooth. Leave for a few mins until starting to thicken, then spread over the top and sides to cover. Decorate with raspberries. Chill for up to 24 hrs. Remove from fridge 1 hr before serving.