Divine Chocolate and Raspberry Truffle Cake

Prep Time

30 minutes + cooling

Cooking Time

About 1 hour


8-10 people

A very pretty and special cake - great to make for Valentine’s or Mother’s Day.


For the sponge
  • 180g Divine 70% Dark Chocolate, broken up
  • 4 tbsp Amaretto Disaronno
  • 200g unsalted butter, softened
  • 200g caster sugar plus 3 tbsp extra
  • 6 large free-range eggs, at room temperature, separated
  • A good pinch of cream of tartar
  • A good pinch of salt
  • 100g ground almonds
  • 125g plain flour
  • 25g flaked almonds
  • 125g fresh raspberries
For the icing
  • 150g Divine 70% Dark Chocolate, broken up
  • 1 tablespoon Amaretto Disaronno
  • 125g unsalted butter, softened
  • 1 heaped tbsp golden syrup
  • To decorate: fresh raspberries, chocolate shards or curls
Cook's tip
  • You will need a 21cm springform tin, greased and base-lined.



Preheat the oven to 180°C, 350F, Gas 4.


Put the chocolate and Amaretto 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.


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


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.


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 on to the mixture and fold in, then 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.


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.


When completely cold set the cake on a serving platter. To make 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.