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.
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
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.