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Chocolate Torte with elderflower raspberries 2_edited_edited.jpg

A wonderful combination of rich chocolate, fragrant elderflowers and juicy raspberries, makes the perfect summer treat. We have done this as a serves 10 recipe because it is so good, you will want some left over for the next day!

Ingredients (serves 10)


250g Dark chocolate

50g Milk chocolate

160g Liquid glucose

380g Double cream

50g Elderflower cordial

50g Shortbread (see recipe below)

Cocoa powder to garnish



200ml Elderflower cordial

Punnet raspberries


60g Plain flour

50g Unsalted butter

25g Caster sugar

1 Egg yolk


Crème fraiche for garnish

8cm cake tin


To make the shortbread, blitz the flour, butter and sugar in a food processor until it forms breadcrumbs. Add the egg yolk to bring it together into a dough. Roll it out until it is half an inch thick and bake for 20 minutes on 170C until golden.

Place the dark and milk chocolate and glucose in a heatproof bowl. Place the bowl over a pan of hot water and simmer to melt the chocolate. Whip the double cream and elderflower cordial together until it forms soft peaks. Gently fold the melted chocolate and elderflower cream together.


Crumble the shortbread into chunks and scatter over the base of the tin. Spoon over the chocolate mixture and smooth so it is level. Chill until set.


For the raspberries, heat the elderflower cordial until it is reduced by half and forms a syrup. Allow to cool. Coat the raspberries in the elderflower syrup.


To serve, dust the torte with cocoa powder and slice. Place the slice of torte on a plate and garnish with the crème fraiche and raspberries. Enjoy!

If you would like to print this recipe out, you can clink on the pdf link here.

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