Torta caprese with raspberry jelly

Torta caprese with raspberry jelly

4.7 64 valutazione

Prep. 20min

Totale 2h

12 slices

Ingredienti

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

Difficoltà

facile

Valori nutritivi per 1 slice

Sodio 173.5 mg

Proteine 10.3 g

Calorie 2313.5 kJ / 550.8 kcal

Grassi 37.2 g

Fibre 3.8 g

Grassi saturi 16 g

Carboidrati 45.1 g

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Australia e Nuova Zelanda

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