Matt Tebbutt's torte with chocolate & almond cream recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Matt Tebbutt’ s torte with chocolate & almond cream recipe By You Magazine - November 7, 2021 A great combination of rich, decadent chocolate, fresh fruity raspberries and the crunchy bite from the hazelnuts. A really special dessert to round off the evening. Chris Terry SERVES 8-12 FOR THE TORTE 200g salted butter, softened, plus extra for greasing 175g caster sugar 3 medium free-range eggs 80g hazelnuts, whizzed to a crumb consistency, plus 100g hazelnuts, roughly chopped 125g plain flour 1 1⁄2 tsp baking powder 3-4 tbsp whole milk 300g fresh raspberries 150g dark chocolate, at least 70% cocoa, broken into small pieces FOR THE CHOCOLATE CREAM 130g almond butter 100g unsalted butter, softened 130g icing sugar 80g cocoa powder 4 tsp-5 tbsp whole milk, to loosen Preheat the oven to 190C/170C fan/gas 5, and grease and line a 23cm springform cake tin with butter. To make the torte, beat the butter and sugar in the bowl of a stand mixer or in a large mixing bowl using a hand-held electric whisk for about 10 minutes until pale and soft. Gradually add the eggs one by one, mixing between additions, then add the hazelnut crumb, flour and baking powder and mix well. The mixture should have a soft, spoonable consistency. If it is a bit stiff, loosen with the milk (you may not need it all). Scatter half the fresh raspberries over the bottom of the cake tin (reserve the other half to serve). Pour the cake mixture over the raspberries in the base of the tin and scatter over the chocolate pieces and the chopped hazelnuts. Bake for 1-1 1⁄2 hours (a skewer inserted into the centre will come out clean when it is done). Take the torte out of the oven and leave on a wire rack to cool. While the torte is cooking, make the chocolate cream: in a mixing bowl, use a hand-held electric whisk to whisk the almond butter with the butter and sugar until well mixed. Stir in the cocoa powder and just enough milk to loosen to a whipped cream consistency. Keep somewhere cool until ready to serve. Slice the torte and serve with the chocolate cream and the remaining fresh raspberries. Now buy Matt’ s book Weekend by Matt Tebbutt will be published by Quadrille on 11 November, price £22. To pre-order a copy for £18.70 until 25 November, go to mailshop.co.uk/books or call 020 3308 9193. Free UK delivery on orders over £20. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved