Baileys chocolate raspberry torte
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If serving later, cover the cake with cling film and chill until almost ready to serve, allowing about 15 minutes for it to return to room temperature.
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This impressive, easy to make light chocolate sponge is topped with Baileys cream and fresh raspberries. It makes a great celebration cake, or the perfect centre piece when you've got friends over.
Prep time: 30 mins
Cook time: 20 mins
Serves: 8
1/2 tsp vegetable oil
3 medium eggs, separated
75g (3oz) golden caster sugar
50g (2oz) plain flour
15g (1/2 oz) cocoa powder
180ml pot Baileys Extra Thick Cream
225g (8oz) raspberries
Icing sugar for sprinkling
1. Preheat the oven to 190°C, fan oven 170°C, Gas mark 5. Lightly grease a 23cm (9 inch) cake tin with the vegetable oil. Line the base with a circle of non-stick baking parchment or greaseproof paper.
2. Whisk the eggs and sugar together using a hand-held electric whisk until pale, thick and very airy. This will take about 5 mins. Sift the flour and cocoa powder into the mixture and fold it in lightly using a large metal spoon. Tip the mixture into the cake tin and level the top.
3. Bake the cake for 15-20 mins, or until the top springs back when pressed lightly. Cool on a wire rack for 10 mins, then remove from the tin and peel away the lining paper. Cool completely.
4. Spread the Baileys Extra Thick Cream over the surface of the cooled cake and arrange the raspberries on top. Decorate with a few raspberry leaves or mint leaves, if you like. Serve dusted with icing sugar.
By Baileys
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