Raspberry truffle traybake - 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 Raspberry truffle traybake By You Magazine - April 21, 2019 Introducing the raspberry truffle traybake: your new easy bake to impress. This flourless bake uses ground almonds and rich dark chocolate for a showstopping sweet that’ll have everyone coming back for seconds. Chris Alack MAKES 1 TRAY FOR SLICING FOR THE BASE butter for the tin 2 medium eggs 50g light muscovado sugar 100g ground almonds 25g cocoa powder 100g icing sugar, sifted FOR THE TOPPING 225g dark chocolate (about 70 per cent) 75g milk chocolate 180g unsalted butter, diced 3 tbsp smooth orange juice 450g raspberries 1. Preheat the oven to 190C/170Cfan/gas 5. Butter a 23cm square tin about 4cm deep or equivalent. Line the base and sides with baking paper. 2. Separate the eggs, reserving the yolks for the topping. Whisk the egg whites with the light muscovado sugar in a large bowl for 2-3 minutes using an electric whisk, until pale and doubled in volume. Combine the ground almonds, cocoa and icing sugar in another large bowl and fold into the egg white mixture half at a time. Spread this evenly over the base of the tin using a palette knife. Bake for 20 minutes or until firm. Leave to cool. 3. Break up and gently melt all the chocolate with the butter in a large bowl set over a pan containing a little simmering water, then stir in the orange juice and reserved egg yolks. Leave to cool to room temperature before folding in the raspberries. Spread the topping evenly over the base. Cover and chill for a couple of hours until set. Cut into squares to serve (you should get about 16 medium or 25 minis). This is best eaten on the day but will keep for up to 24 hours in the fridge. DECO TIP Dust the top with hits of icing sugar and raspberry dust (for example, from Waitrose) and finish with decorations of your choice. Recipe by Annie Bell. Food styling by Clare Lewis. Styling by Sue Radcliffe. 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 6 sunshine-yellow baking recipes with golden grains May 20, 2018 Donna Hay’ s sneaky bolognese June 10, 2018 Louise Thompson’ s lower-fat sticky toffee pudding June 29, 2018 Calling all cocktail lovers – this £12 Co-op vodka is one July 23, 2018 5 delicious new baking trends to try this season August 31, 2018 People are campaigning for the return of this popular Celebrations chocolate September 27, 2018 This is the best turkey to buy for Christmas 2018 October 11, 2018 Chrissy Teigen’ s French toast with whipped honey and ricotta topping November 17, 2018 Snowy angel cake December 23, 2018 Souped up 6 delicious healthy soup recipes with calorie counts January 27, 2019 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