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Raspberry truffle traybake  | Daily Mail Online

Raspberry truffle traybake

Raspberry truffle traybake

MAKES 1 TRAY FOR SLICING BASE

butter for the tin

2 medium eggs

50g light muscovado sugar

100g ground almonds

25g cocoa powder

100g icing sugar, sifted

TOPPING

225g dark chocolate (about 70 per cent)

75g milk chocolate

180g unsalted butter, diced

3 tbsp smooth orange juice

450g raspberries

Preheat the oven to 190C/ 170C fan/gas 5. Butter a 23cm square tin about 4cm deep or equivalent. Line the base and sides with baking paper.

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.

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.

 

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