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Chocolate, Pistachio and Raspberry Torte


This torte is pure decadence, perfect for a teatime treat.

  • Yields: 1 |
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  • Prep Time : 20 mins |
  • Cook Time : 30 mins
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250 g dark chocolate (70% cocoa), broken into pieces
100 g butter
4 eggs, separated
1 tsp (5 ml) vanilla extract
1 Tbsp (15 ml) flour
1 Tbsp (15 ml) ground almonds
80 g castor sugar
60 g pistachio nuts, shelled
125 g raspberries, washed
cocoa, for dusting

mascarpone cheese, for serving

Preheat the oven to 150 °C. Lightly grease 20cm loose-bottomed cake tin and line with baking paper.

Place the chocolate and butter into a glass bowl and melt gently over a pot of simmering water. Remove from the heat and set aside to cool slightly.

Meanwhile, place the egg yolks, vanilla extract, flour, ground almonds and castor sugar into another bowl and whisk until pale and creamy. Add the melted chocolate mixture to the egg mixture and stir until combined.

Whisk the egg whites in a separate bowl until stiff peak stage and fold into the chocolate mixture together with the pistachio nuts and raspberries.

Pour the mixture into the prepared baking tin and bake for 30–35 minutes or until the torte has risen slightly but is still soft and fudge-like in the centre.

Remove from the oven and cool before dusting with cocoa and serving with a dollop of mascarpone.