Chocolate, hazelnut and raspberry torte

….aka the mega flourless chocolate brownie meringue cake. I was inspired to make this as a summery dessert for a gluten-free friend, who thankfully is not shy of chocolate. This cake is rich, but remarkably light, with a crisp outer and slightly chewy centre. The cream filling makes the cake go down so smoothly and the raspberry cuts the rich intensity of the chocolate. Ideally make and assemble a day ahead, so the cream and raspberries can meld into the meringue. The cake is much easier to slice for serving when it is allowed to come to room temperature and it tastes so much better too than straight from the fridge.

• Time: >1 hour preparation
• Difficulty: moderate (multiple steps)
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Serves: 12

Ingredients:

• 200 g unsalted butter, chopped
• 200 g dark chocolate (I use 70% Lindt)
• 150 g hazelnut meal
• 4 eggs, separated
• 225 g caster sugar
• pinch of salt
• 300 ml thickened cream (35% fat)
• 100 g icing sugar
• 1 punnet fresh raspberries (200 g approximately)
• Icing sugar to dust

Method:

• Pre-heat oven to 160 °C (140 °C fan-forced).
• Lightly grease two 18 cm round loose-bottomed cake pans and line with baking paper.
• Melt butter and chocolate in bowl over simmering water (or in microwave – using low power), stirring often until melted and smooth.
• Remove chocolate from heat and allow it to cool slightly.
• In a separate bowl, whisk egg yolks and half the caster sugar until pale and thickened.
• In a separate bowl (or using a stand mixed with the whisk attachment), whisk egg whites until soft peaks form. Continue whisking while slowly adding the remaining caster sugar until the meringue is thick and glossy and all the sugar is dissolved.
• Slowly add chocolate mixture to the egg yolk mixture and thoroughly mix to combine. Fold in the hazelnut meal and a pinch of salt.
• Gently fold in the egg white mixture, being careful not to over mix.
• Pour mixture into prepared tins and bake for 40 minutes until the top is firm and a skewer comes out clean.
• Allow cakes to cool in their pans
• Carefully remove cakes from pans and place on a wire rack.
• Whip cream with icing sugar until sugar is dissolved and cream has stiffened (it should hold a shape when the whisk is removed).
• On a serving plate, place one cake top side down and layer with half the cream.
• Add a layer of raspberries and top with the remainder of the cream.
• Place other cake on top (top side up) and dust liberally with icing sugar.
• Store in refrigerator until ready to serve.
• Allow to come to room temperature before slicing and serving.