Raspberry Chocolate Torte
Our Chocolate Raspberry Torte is a decadent dessert that combines the rich flavors of dark chocolate and the fruity tang of raspberries. This elegant torte is perfect for special occasions, intimate gatherings, or as an indulgent treat to savor yourself. The cake features a luxurious blend of dark chocolate and butter, infused with vanilla and a touch of salt, creating a smooth and velvety texture.
The assembly process takes this dessert to new heights, as a layer of raspberry preserves is spread atop the cake, followed by a glossy dark chocolate glaze. This stunning Chocolate Raspberry Torte presents an irresistible visual appeal that is just as sure to delight your taste buds.
8oz (228g) Dick Taylor 70-72% dark chocolate, chopped
10 tablespoons (5oz, 142g) unsalted butter
4 eggs, room temp
2/3 cup (133g) sugar
5 tablespoons water (74ml)
2 teaspoons (6g) cornstarch
¼ teaspoon salt
1/3 cup (100g) raspberry jam or preserves
5 tablespoons (2.5oz, 71g) unsalted butter
2 teaspoons (10ml) corn syrup or brown rice syrup
1/8 teaspoon salt
2.5 oz (71g) Dick Taylor 70-72% dark chocolate, shredded or chopped
Preheat oven to 275 °F. Line an 8-inch springform pan with a 12” round piece of parchment paper, pressing parchment up and flat against inside pan. Grease parchment.
Microwave chocolate and butter in a bowl at 50 percent power, stirring every 30 seconds, until melted, about 4 minutes. Set aside chocolate mixture to cool for 5 minutes.
Whisk eggs, sugar, water, cornstarch, vanilla, and salt together in a large bowl until thoroughly combined. Whisk in chocolate mixture until smooth and slightly thickened, about 45 seconds. Strain batter through fine-mesh strainer into prepared pan, pressing against strainer with spatula to help batter pass through.
Gently tap the pan on the counter to release air bubbles. Bake until edges are set and center jiggles slightly when cake is shaken gently, 35 to 40 minutes. Let the cake cool for 5 minutes, then run the paring knife between the cake and sides of the pan. Let cake cool in pan in refrigerator until fully set, about 5 hours.
Melt butter in a small saucepan or microwave. Add chocolate, syrup and salt, whisking until chocolate is melted. Set aside.
Remove sides of pan and liner and place cake on rack. Spread Raspberry preserves to within ½” of edges and smooth with a spatula. Pour glaze evenly over the top of the cake, making sure it coats the sides. Shake rack gently to smooth glaze. Slide thin metal spatula between cake and pan bottom to loosen, then slide cake onto platter. Store in the fridge. Let torte stand at room temperature for 30 minutes before serving.