Torta caprese with raspberry jelly

Torta caprese with raspberry jelly

4.7 64 valoración

Prep. 20min

Total 2h

12 slices

Ingredientes

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

Dificultad

fácil

Inf. nutricional por 1 slice

Sodio 173.5 mg

Proteína 10.3 g

Calorías 2313.5 kJ / 550.8 kcal

Grasa 37.2 g

Fibra 3.8 g

Grasas saturadas 16 g

Carbohidratos 45.1 g

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