Raspberry Chocolate Torte with Earl Grey
Valentine’s Day is just around the corner and whether you’re spending it with Yourself, your family or a significant other, the holiday calls for some indulgence.
Having just finished the boxes of chocolate I brought back from Paris, I was left to rely on my memories to bring me back to my days there. After some sulking I decided to make a cake to help ease my withdrawals.
I came across quite a few incredible chocolateries while in the city, but let me tell you about the one that helped inspire this torte.
On my second day, I walked into Le Cacaotier and my world changed. Hubert Masse, who started the company, worked in La Maison du Chocolat's laboratory and as a pastry chef in Le Bristol. His chocolates are full-flavoured and the combinations are as unique as ever. His bergamot ganache was the best I’ve had to date — and I’m a sucker for earl grey, so I’ve had a lot.
Going back a little, I’ve had my eye on this chocolate cake recipe I saw on Jerne’s Kitchen and with a few changes I knew it’d be the cake of my dreams. With a few modifications and an earl grey infusion inspired by Mr. Masse, it became that dream cake.
Not only did this torte bring me back to the steps of Le Cacaotier, but it also reminded me of the Eastern European tendency of sweetening your tea with a spoonful of jam — resurfacing even older memories from my childhood. I think you’ll like this recipe.
Ingredients
RASPBERRY CHOCOLATE TORTE & EARL GREY
75 g butter
150 g chocolate (60% cacao)
1 tbsp loose leaf Earl Grey tea (Rishi Earl Grey Supreme)
85 g whipping cream
4 eggs, yolks separated
100 g sugar
20 g flour
15 g cacao powder, unsweetened
20 g ground nut mix (almond, hazelnut, and walnut)
200 g fresh raspberries
Dollop of mascarpone
“Again and again, even though we know love’s landscape
and the little churchyard with its lamenting names
and the terrible reticent gorge in which the others
end: again and again the two of us walk out together
under the ancient trees, lay ourselves down again and again
among the flowers, and look up into the sky.”
Rainer Maria Rilke, 1875 - 1926
METHOD
01 PREPARATION
Preheat your oven to 175 °C (350 °F). Coat the sides of your cake pan with butter and sprinkle with some flour.
I used a 30 cm (14-inch) cake pan, but if you prefer a thicker cake go down to 7-inches.
[*Note: If you use a smaller pan, make sure you add extra baking time accordingly.]
02 melt chocolate & infuse with earl grey
Put your chocolate, butter, early grey, and whipping cream in a glass bowl. Place it on top of a pot that’s filled with water and warm over medium heat. Slowly melt this mixture, while stirring. Once all the chocolate has melted, take it off the heat and let it cool.
03 CHOCOLATE CAKE BATTER
Separate the egg yolks from egg whites. In a small bowl, beat your egg whites until they’re fluffy and glossy. In a larger bowl whisk your egg yolks and sugar until it is evenly mixed. Add the chocolate mixture to the egg yolk mixture, whisking until it is evenly distributed.
Sift in some of the flour, cocoa powder, and ground nuts into a bowl and stir to combine. Then add some of the egg whites. Alternate between adding the wet and dry ingredients until its completely incorporated into the chocolate batter.
04 BAKE AND SERVE
Pour the batter into your cake pan. Top it with a handful of fresh raspberries, and then bake for about 20-25 minutes.
After baking, let the cake cool for about 25 minutes before removing it from the pan.
05 Top & Serve
Top your cake off with the remaining raspberries, mascarpone, and earl grey. Slice and serve.
Happy Valentine’s Day!