Divine chocolate and raspberry truffle cake

It wouldnt be Valentines Day without a LOT of chocolate. So bake this luxury truffle cake from Divine Chocolate for your loved one
Divine chocolate and raspberry truffle cake
  • Rating:
  • Serves: Makes 1 large cake
  • Cook Time:
  • Prep Time: 30 minutes
  • Effort: easy


  • 200 g dark chocolate, preferably Divine Dark Chocolate, broken up
  • 4 tbsp amaretti liqueur, preferably Amaretto Disaronno
  • 200 g butter, softened
  • 200 g caster sugar, plus 3 tbsp extra
  • 6 large free-range eggs, at room temperature, separated
  • good pinch cream of tartar
  • good pinch salt
  • 100 g ground almonds
  • 125 g plain flour
  • 25 g flaked almonds
  • 125 g fresh raspberries

For the icing

  • 150 g dark chocolate, preferably Divine Dark Chocolate, broken up
  • 1 tbsp amaretti liqueur, preferably Amaretto Disaronno
  • 125 g unsalted butter, softened
  • 1 heaped tbsp golden syrup

To decorate

  • fresh raspberries


1. Preheat the oven to 180C/160C fan/gas 4. Put the chocolate and liqueur into a heatproof bowl. Set over a pan of steaming hot but not boiling water and leave to melt gently. Remove the bowl from the pan, stir the chocolate gently until smooth then leave to cool until needed.

2. Butter and line a 21cm springfrom tin. Beat the butter until creamy, using a wooden spoon or an electric whisk. Then beat in the 200g of sugar (save the rest for later). When the mixture looks very light and fluffy, beat in the egg yolks, one at a time, mixing well after each addition.

3. In a separate bowl, whisk the egg whites with a clean whisk until just frothy, then add the cream of tartar and the salt and continue whisking until the mixture is thick and stands in soft peaks when the whisk is lifted. Whisk in the reserved 3 tablespoons of sugar.

4. Using a large metal spoon gently fold the chocolate mixture into the egg yolk mixture, followed by the ground almonds. Add a quarter of the egg whites and fold in. Sift half the flour onto the mixture and fold in, followed by half the remaining egg whites. Repeat with the remaining flour and whites. Gently fold in the flaked almonds and raspberries, using just a couple of movements so the mixture is not over-worked, then spoon the mixture into the tin and spread evenly.

5. Bake in the heated oven for 55-60 minutes until just firm to touch and a cocktail stick inserted into the centre (avoiding the fruit) comes out clean. Run a round-bladed knife around the inside of the tin then leave to cool and firm up on a wire rack for 15 minutes before unclipping the tin.

6. When completely cold set the cake on a serving platter. For the icing: melt the chocolate with the Amaretto as before, remove the bowl from the pan and stir in the butter and syrup to make a smooth and glossy icing. Leave to cool, stirring form time to time, until thick enough to spread over the top and sides of the cake. Leave to set and just before serving decorate with raspberries. Decorate with chocolate shards or curls.

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