Torta caprese with raspberry jelly

Torta caprese with raspberry jelly

4.7 64 évaluations

Préparation 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

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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

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