Raspberry Chocolate Torte Recipe

Preheat the oven to 180°C (350°F) and grease a 9-inch round cake pan.

In a heatproof bowl, melt the chocolate and butter together over a pan of simmering water, stirring until smooth. Set aside to cool.

In a separate bowl, whisk together the sugar and eggs until thick and pale.

Gradually add the cooled chocolate mixture to the egg mixture, whisking constantly.

Fold in the ground almonds and vanilla extract until well combined.

Gently fold in the raspberries, being careful not to break them up too much.

Pour the batter into the prepared cake pan and smooth the top.

Bake for 40 minutes or until a skewer inserted into the center comes out with a few moist crumbs.

Allow the torte to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Serve the Raspberry Chocolate Torte dusted with powdered sugar and garnished with fresh raspberries, if desired.