Description
This decadent Chocolate Raspberry Torte features a rich, dense chocolate cake base combined with a fresh, tangy raspberry filling and topped with light, airy whipped cream. Perfect for chocolate lovers craving a sophisticated dessert with the perfect balance of sweetness and freshness.
Ingredients
Scale
Chocolate Torte
- 4 large eggs (separated)
- 2/3 cup granulated white sugar (divided)
- 1 teaspoon vanilla extract
- 2/3 cup butter
- 6 oz semi-sweet chocolate (roughly chopped)
- 1/2 teaspoon white vinegar
Raspberry Filling and Topping
- 12 oz raspberries (divided)
- 1 tablespoon granulated white sugar
- 2/3 cup whipping cream
Instructions
- Prepare Pan and Eggs: Preheat oven to 350°F (180°C). Grease and line a 6-inch springform pan, then set aside. Separate the cold eggs, placing yolks in a mixer bowl and whites in a separate large bowl. Allow them to come to room temperature for about 30 minutes.
- Melt Chocolate and Butter: In a medium saucepan set over simmering water, melt the semi-sweet chocolate and butter together, stirring until smooth. Remove from heat and allow to cool slightly.
- Make Egg Yolk Mixture: To the egg yolks, add 1/3 cup sugar and beat on high speed for 3-5 minutes until mixture is light in color and tripled in volume. Mix in vanilla extract. Gradually mix in the melted chocolate and butter mixture until just combined. Set aside.
- Beat Egg Whites: Using clean beaters, beat egg whites on high until foamy (about 1 minute). Add white vinegar and continue beating until soft peaks form (1-2 minutes). Gradually add remaining 1/3 cup sugar and beat until stiff peaks form.
- Combine Mixtures: Fold a small amount of egg whites into the chocolate mixture to lighten the batter. Gently fold in the remaining egg whites until well combined, being careful not to deflate the mixture.
- Bake the Torte: Pour batter evenly into the prepared springform pan. Bake for 40-50 minutes or until a toothpick inserted in the center comes out with moist crumbs. Remove from oven and cool on a wire rack for 30 minutes.
- Release and Cool: Run a sharp knife around the pan’s rim to loosen the cake. Unclip and remove the sides. Allow the torte to cool completely before proceeding.
- Prepare Whipped Cream: Beat the whipping cream on high speed until soft peaks form.
- Make Raspberry Puree: In a bowl, combine 8 oz of raspberries with 1 tablespoon sugar. Mash until it reaches a puree-like consistency.
- Assemble the Torte: Evenly spread the raspberry puree over the cooled chocolate torte. Fill a piping bag with the whipped cream and pipe over the raspberry filling as desired. Serve with the remaining fresh raspberries on the side.
Notes
- This Chocolate Raspberry Torte combines a rich, dense chocolate base with bright raspberry filling and light whipped cream for a perfect balance of flavors and textures.
- Be careful when folding egg whites into the batter to retain airiness and ensure a light texture.
- Using a 6-inch springform pan ensures the torte has the right thickness and height.
- Allow ingredients like eggs and butter to come to room temperature for better mixing and volume.
Nutrition
- Serving Size: 1 slice
- Calories: 600 kcal
- Sugar: 36 g
- Sodium: 220 mg
- Fat: 44 g
- Saturated Fat: 26 g
- Unsaturated Fat: 14 g
- Trans Fat: 1 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 210 mg
