This rich, deliciously moist chocolate and raspberry torte is the perfect cake for a special occasion - it looks fantastic, and the chocolate and berry flavour is a guaranteed crowdpleaser.


  • 200g Frozen raspberries
  • 150g Golden caster sugar
  • 3 x 90g bars Dark chocolate broken into chunks (we used Divine Fairtrade 70% Cocoa Smooth Dark Chocolate with Raspberries)
  • 100g Unsalted butter softened
  • 3 Medium eggs
  • 100g Ground almonds
  • 50g Self-raising flour
  • 50g Cocoa powder plus extra for dusting
  • 150ml Soured cream
  • 1tsp Freeze-dried raspberries to decorate


  • STEP 1

    Preheat the oven to 180°C/ 160°C Fan/Gas Mark 4. Line a deep 20cm cake tin with baking paper. Heat the raspberries and 50g sugar in a pan with 1 tbsp water until broken down, then simmer for 6-7 minutes until jammy. Set aside. Meanwhile, melt the chocolate in a heatproof bowl set over a pan of simmering water. Leave to cool.

  • STEP 2

    Beat the butter and remaining 100g sugar until light and fluffy. Beat in the eggs, then the almonds, flour and cocoa. Add the soured cream. Fold in the chocolate until everything is just combined.

  • STEP 3

    Pour half the mixture into the prepared tin, then pour the raspberry compote into the middle, spreading it out but leaving a 2cm border clear around the edge. Cover with the remaining chocolate mixture and bake for
    35-40 minutes until cooked.

  • STEP 4

    Cool completely in the tin. Remove from the tin and dust with cocoa powder and sprinkle with freeze-dried raspberries. Serve with crème fraîche, if liked.