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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.

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

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

Find it online: https://thefamilycooking.com/chocolate-raspberry-torte/