Chocolate and raspberry torte: happy birthday Fidget!

extra slice

Regular readers will know that Fidget’s first birthday falls this weekend – and what better way to celebrate than with a very special guest!

Chocolate and raspberry torte: happy birthday Fidget!

chocolate torte

With national treasure Jo Brand as guest of honour in the cartoon kitchen, Trota was determined to mark the occasion in style and leave nothing to chance. Which is why she’s strategically tasked Salmon with managing the logistics and confined Fidget to the hammock. What could possibly go wrong?

This cake is a real showstopper. It’s from the truly excellent Green & Black’s Chocolate Recipes (2003).

For the torte you will need: 25g plain flour, 5tsp cocoa powder, 75g dark chocolate (we used 70% cocoa), 25g unsalted butter, 5tsp double cream, 4 egg whites, 3 egg yolks, 3tbsp caster sugar, 250g fresh raspberries plus mixed berry fruits of your choice for decoration (blueberries, strawberries, blackberries).

For the icing you will need: 100g dark chocolate (70% cocoa), 50g unsalted butter, 3tbsp double cream, 2tsp icing sugar.

Pre-heat the oven to 140°/gas mark 1, line an 18–20cm Ø loose-bottomed tin and start by making the torte. Sift together flour and cocoa powder and set aside. Melt the chocolate (broken into pieces) in a heatproof bowl over simmering water, remove from the heat and stir in the butter and cream. Mix well to create a liquid mixture.

Whisk the egg whites to stiff peaks, add the sugar and keep whisking until thick and glossy. Separately, beat together the egg yolks and fold in the cocoa/flour mixture. Add the melted chocolate and mix well. Use a couple of spoonfuls of egg white to loosen, then gently fold in the remaining egg white.

Pour half of the mixture into the tin, dot with half the raspberries and pour the remaining mixture on top. Bake for 35–40min until a skewer inserted in the middle of the torte comes out clean. Rest for 5min then release from the tin and allow to cool on a wire rack.

Now the icing: melt the chocolate in a heatproof bowl over simmering water, remove from the heat and stir in the butter, cream and icing sugar. Mix well and pour over the cake, smoothing with a palette knife. Leave for about an hour to harden, then decorate with mixed berries and serve.

No wonder everyone wanted an #extraslice! Oh, yes… and happy birthday Fidget!