Chocolate Raspberry Torte

Why You’ll Love This Recipe

This torte is the perfect marriage of rich chocolate and bright raspberries. The deep cocoa flavor of the cake contrasts beautifully with the tart sweetness of the berries, creating a dessert that’s as flavorful as it is visually stunning. It’s naturally gluten-free if made flourless and keeps well, making it ideal for make-ahead occasions. Plus, it’s simple to make, but tastes like it came from a high-end bakery.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Semisweet or bittersweet chocolate
• Unsalted butter
• Eggs
• Granulated sugar
• Unsweetened cocoa powder
• Vanilla extract
• Salt
• Fresh raspberries (plus more for garnish)
• Raspberry jam (optional, for extra fruit flavor)
• Powdered sugar or chocolate ganache (for finishing)

Directions

1. Preheat your oven to 350°F (175°C). Grease an 8-inch springform pan and line the bottom with parchment paper.
2. In a double boiler or heatproof bowl over simmering water, melt the chocolate and butter together, stirring until smooth. Set aside to cool slightly.
3. In a mixing bowl, beat the eggs and sugar until thick, pale, and doubled in volume, about 5 minutes.
4. Gently fold the melted chocolate mixture into the egg mixture.
5. Sift in the cocoa powder, salt, and add vanilla. Stir until just combined.
6. Fold in fresh raspberries or swirl in raspberry jam for added flavor.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 25–30 minutes, or until the edges are set and the center has a slight jiggle. Do not overbake — the torte will firm up as it cools.
9. Let the torte cool in the pan for 10–15 minutes, then run a knife around the edge and release the springform ring. Cool completely before serving.
10. Dust with powdered sugar or top with ganache and decorate with additional raspberries.

Servings and timing

This recipe serves 8.
Prep time: 15 minutes
Cook time: 30 minutes
Cooling time: 1 hour
Total time: 1 hour 45 minutes

Variations

• Flourless Option: Many chocolate raspberry tortes are naturally flourless for a rich, dense texture.
• Nut Flour Torte: Add ¼ cup almond flour or ground hazelnuts for a slight nutty flavor.
• Layered Torte: Slice the torte in half and add raspberry jam or chocolate ganache between the layers.
• Liqueur Infusion: Add 1 tablespoon of Chambord or raspberry liqueur for a boozy twist.
• Vegan Version: Use flax eggs, dairy-free chocolate, and vegan butter substitutes.

Storage/Reheating

Store the torte covered in the refrigerator for up to 4 days. Allow it to come to room temperature before serving for the best texture.

To freeze, wrap tightly in plastic wrap and aluminum foil. Freeze for up to 2 months and thaw in the refrigerator overnight.

To reheat individual slices, microwave briefly (10–15 seconds) or let them come to room temperature naturally.

FAQs

What’s the difference between a torte and a cake?

A torte is typically denser and made with little or no flour. It often includes ground nuts or rich ingredients like chocolate and butter.

Can I make this torte gluten-free?

Yes, this recipe is naturally gluten-free when made without flour. Always double-check your ingredients for cross-contamination.

Do I need to use fresh raspberries?

Fresh raspberries are best for baking, but you can use frozen (unthawed) or raspberry jam swirled into the batter.

Can I use milk chocolate instead of dark chocolate?

You can, but the torte will be much sweeter and less intense. Dark or semisweet chocolate is recommended.

How do I know when the torte is done?

The edges should be set and the center should have a slight jiggle. It will continue to set as it cools.

Can I prepare the torte ahead of time?

Yes, it actually improves after a day in the fridge as the flavors meld and the texture becomes fudgier.

What toppings work well with this torte?

Fresh raspberries, a dusting of powdered sugar, a drizzle of ganache, or a dollop of whipped cream all complement it beautifully.

Is this torte rich?

Yes, it’s intensely chocolatey and rich. Serve in small slices for the perfect portion.

Can I make this into mini tortes?

Absolutely. Use a muffin tin lined with parchment or silicone liners and bake for 12–15 minutes.

What kind of chocolate is best?

Use high-quality semisweet or bittersweet chocolate (60–70% cacao) for the richest flavor.

Conclusion

Chocolate Raspberry Torte is a luxurious dessert that brings together the deep, indulgent flavor of chocolate with the brightness of raspberries. Whether you’re celebrating something special or simply indulging in a slice of something decadent, this torte is the perfect blend of richness and elegance. Easy to make, beautiful to serve, and unforgettable to eat — it’s a dessert worth savoring.

Chocolate Raspberry Torte

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Chocolate Raspberry Torte is a rich, fudgy, and elegant dessert made with high-quality chocolate and bright, tart raspberries. Naturally flourless, it’s an indulgent treat that’s perfect for special occasions.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 45 minutes
• Yield: 8 servings
• Category: Dessert
• Method: Baking
• Cuisine: European
• Diet: Gluten Free

Ingredients

• 6 oz semisweet or bittersweet chocolate (60–70% cacao), chopped
• 1/2 cup unsalted butter
• 3 large eggs
• 1/2 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup fresh raspberries (plus more for garnish)
• 2 tbsp raspberry jam (optional)
• Powdered sugar or chocolate ganache, for topping

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Instructions

1. Preheat oven to 350°F (175°C). Grease and line an 8-inch springform pan with parchment paper.
2. Melt chocolate and butter in a double boiler or heatproof bowl over simmering water, stirring until smooth. Let cool slightly.
3. In a mixing bowl, beat eggs and sugar until pale, thick, and doubled in volume (about 5 minutes).
4. Gently fold in the melted chocolate mixture.
5. Sift in cocoa powder, salt, and add vanilla. Stir until just combined.
6. Fold in raspberries or swirl in raspberry jam.
7. Pour batter into prepared pan and smooth the top.
8. Bake for 25–30 minutes, until edges are set and center has a slight jiggle.
9. Cool in the pan for 10–15 minutes, then run a knife around the edge and release the springform ring. Cool completely.
10. Top with powdered sugar or ganache and garnish with fresh raspberries before serving.

Notes

• Do not overbake — the center should be slightly soft for a fudgy texture.
• Can be made ahead and stored in the fridge for up to 4 days.
• Use high-quality chocolate for best results.
• Optional: Add 1 tbsp raspberry liqueur for extra flavor depth.

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 22g
• Sodium: 95mg
• Fat: 22g
• Saturated Fat: 13g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 105mg