Name: Chocolate Raspberry Torte Recipe
Prep time: 1 h 30 min
Cook time: 50 min
Total time: 2 h 50 min
Cuisine: American
Ingredients: 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; 2/3 cup whipping cream; 12 oz raspberries (divided); 1 tablespoon granulated white sugar

If you love the combo of rich chocolate and tangy berries, you’re going to adore this Chocolate Raspberry Torte Recipe. It’s like a little slice of heaven that’s dense, moist, and perfectly balanced with fresh raspberry filling and fluffy whipped cream on top.

A round chocolate tart dusted lightly with white powdered sugar sits on a white plate. The tart has a dark brown crust with visible cracks on the edges. On top of the crust, there is a big pile of white whipped cream swirled in small rosettes covering the whole center. Around the tart, fresh red raspberries are placed, some dusted with powdered sugar. The plate is on a white marbled surface with a black cloth with white patterns in the background. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chocolate Raspberry Torte Recipe
Top Tip
How to Serve Chocolate Raspberry Torte Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chocolate Raspberry Torte Recipe

Why You'll Love This Recipe

I’ve made this torte a handful of times, especially when I want to impress guests but keep things manageable. It strikes the right balance between indulgent and fresh — plus it’s just fun to make!

Decadent Chocolate Base: A rich, velvety chocolate cake that’s dense without being heavy.
Fresh Raspberry Filling: Brightens the dessert with a tangy burst of berry flavor.
Light Whipped Cream: Adds airy softness that complements the cake perfectly.
Perfect for Special Occasions: Impress friends and family with minimal fuss.

Ingredients & Why They Work

When picking out ingredients for this torte, fresh quality really shines through. Use the freshest raspberries you can find and choose a good quality semi-sweet chocolate — it makes all the difference in flavor and texture.

Flat lay of four large whole brown eggs with clean shells, a small white ceramic bowl of granulated white sugar, a small white bowl of rich golden butter, roughly chopped glossy semi-sweet chocolate chunks on a white plate, a small white ceramic bowl with translucent vanilla extract, a small white bowl with clear white vinegar, a small white bowl filled with thick whipping cream, a white plate piled with fresh bright red raspberries placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Eggs: Separating the yolks and whites helps create that dense yet airy texture.
Granulated white sugar: Divided to sweeten both the batter and the raspberry filling just right.
Vanilla extract: Adds warmth and rounds out the chocolate’s richness.
Butter: Provides moisture and richness in the cake.
Semi-sweet chocolate: The star ingredient that makes this cake beautifully chocolatey without being too sweet.
White vinegar: Helps stabilize the egg whites for fluffy peaks.
Whipping cream: Whipped fresh to top the torte with a light, creamy finish.
Raspberries: Divided to create both the fresh berry filling and garnish on top.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The beauty of this Chocolate Raspberry Torte Recipe is how wonderfully adaptable it is—feel free to tweak it to suit your tastes or the occasion. Whether you want to experiment with different fillings or adjust sweetness, this torte is a great canvas for creativity.

Variation: I love adding a hint of orange zest to the chocolate mixture for a subtle citrus twist that brightens the deep chocolate flavor wonderfully.
Seasonal Twist: Swap out raspberries for fresh strawberries or blackberries depending on the season to keep it fresh and locally inspired.
Dairy-Free Option: Use coconut cream instead of whipping cream and a dairy-free chocolate to make this torte suitable for dairy-free diets without sacrificing richness.
Less Sweet Version: Try bittersweet chocolate in place of semi-sweet for a richer, less sweet torte that pairs nicely with tart raspberry filling.

Step-by-Step: How I Make Chocolate Raspberry Torte Recipe

A round metal pan filled with one thick layer of smooth chocolate batter that has light swirls and a creamy texture, evenly spread to the edges, sitting on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Get Prepped and Ready

First things first, preheat your oven to 350 degrees F (180 degrees C). Then grease and line a 6-inch springform pan with parchment paper—this ensures the torte won’t stick and makes for easy removal later. Taking these prep steps ahead really helps streamline the process.

Step 2: Separate Your Eggs and Warm Them Up

Carefully separate the egg yolks from the whites while they’re still cold; place the yolks in your mixer bowl, and the whites in a separate large bowl. Then, let them rest at room temperature for about 30 minutes. This step is crucial because eggs whip better and create more volume when warm.

Step 3: Melt Chocolate and Butter Together

Set up a double boiler by simmering water in a medium saucepan and placing a heatproof bowl on top. Add your roughly chopped semi-sweet chocolate and butter to the bowl. Stir gently until smooth and fully melted. Then remove it from the heat and let it cool slightly—too hot and it will cook the eggs when combined.

Step 4: Whip Egg Yolks with Sugar and Vanilla

Add half of the sugar (⅓ cup) to the egg yolks and beat on high speed for 3 to 5 minutes. You’ll know it’s ready when the mixture lightens in color and looks almost tripled in volume—fluffy and pale. Then stir in the vanilla extract. This step builds a fluffy base for your chocolate batter.

Step 5: Combine the Chocolate Mixture with Egg Yolks

Pour the cooled chocolate and butter mixture into the yolk batter and mix on high speed just until everything is combined. This ensures the rich chocolate is evenly distributed and ready to be lifted by the egg whites next.

Step 6: Beat Egg Whites to Stiff Peaks

Using clean beaters, whip the egg whites on high speed until foamy—about one minute. Add the white vinegar and continue beating until soft peaks form (another 1 to 2 minutes). Then gradually add the remaining ⅓ cup sugar and beat until stiff peaks form, which takes about another minute. This is key to giving the torte its airy texture.

Step 7: Fold Egg Whites Gently into Chocolate Batter

Begin by folding a small amount of the egg whites into the chocolate batter to lighten its texture. Then, carefully fold in the remaining egg whites until well combined. Be gentle here—overmixing can deflate your batter and result in a dense torte, which we don’t want!

Step 8: Bake and Cool the Torte

Pour the batter evenly into your prepared pan and bake for 50 minutes. Check by inserting a toothpick in the center—it should come out with moist crumbs but not wet batter. Once done, cool the torte on a wire rack for 30 minutes. Run a sharp knife around the pan edge to loosen, then remove the springform sides. Let the cake cool completely before proceeding.

Step 9: Whip Cream and Prepare Raspberry Filling

In a clean bowl, beat the whipping cream on high until soft peaks form—light and fluffy, perfect for topping. In another bowl, combine about 8 ounces of the raspberries with 1 tablespoon of sugar and mash into a puree-like consistency. This fresh, tangy filling complements the chocolate beautifully.

Step 10: Assemble and Serve

Spread the raspberry puree evenly over the cooled torte. Then pipe the whipped cream on top however you like – whether rustic swirls or pretty rosettes. Serve with the remaining fresh raspberries on the side for an elegant finishing touch. Enjoy this decadent, yet fresh dessert with loved ones!

Top Tip

Mastering the Chocolate Raspberry Torte Recipe is all about balancing textures and flavors. These tips come from my own kitchen trials and will help you create a torte that's rich, light, and absolutely delicious every time.

Gentle Folding: When incorporating the egg whites into the chocolate batter, fold slowly and carefully with a spatula. This preserves the airiness and prevents the torte from becoming dense.
Bring Eggs to Room Temperature: Letting your eggs sit for about 30 minutes before mixing helps achieve a lighter, fluffier texture—trust me, it makes a difference!
Fresh Raspberries are Best: Using fresh raspberries for your filling adds vibrant flavor and a pop of freshness you just can’t get with frozen ones.
Don’t Skip the Vinegar: Adding white vinegar to the egg whites stabilizes them and helps you get perfect stiff peaks – I’ve found this step crucial for success.

How to Serve Chocolate Raspberry Torte Recipe

The image shows a slice of chocolate cake on a white plate with a white marbled background. The cake has three main layers: a thick dark brown chocolate base layer, a thin bright red raspberry layer in the middle, and a thick fluffy white whipped cream layer on top with soft peaks. Next to the cake on the plate are five fresh bright red raspberries dusted with powdered sugar, which is also lightly sprinkled on the cake and plate. The edges of the cake appear slightly crumbly and textured. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

To elevate your Chocolate Raspberry Torte, consider garnishing with a dusting of powdered sugar or some edible rose petals for elegance. Fresh mint leaves add a lovely pop of color and a subtle hint of freshness that balances the richness. For a touch of texture, sprinkle some crushed toasted almonds or chocolate shavings on top of the whipped cream.

Side Dishes

Pair this luscious torte with simple sides like a scoop of vanilla bean ice cream or a dollop of extra whipped cream. A light berry compote or a fresh mixed berry salad also complements the dessert without weighing it down, enhancing that fresh raspberry flavor in the filling.

Make Ahead and Storage

Storing Leftovers

Store leftover Chocolate Raspberry Torte covered tightly with plastic wrap or in an airtight container in the refrigerator. It will stay fresh for up to 3 days, making it perfect to enjoy over a couple of days without losing that rich flavor or the fresh raspberry brightness.

Freezing

If you want to freeze your torte, it’s best to do so before adding the raspberry filling and whipped cream topping. Wrap the cooled cake tightly in plastic wrap and then aluminum foil. Freeze for up to 1 month. Thaw overnight in the fridge before adding the fresh filling and cream.

Reheating

Since this dessert is best served chilled, reheating isn’t necessary. However, if you'd like to slightly warm a slice, pop it in the microwave for 10-15 seconds. Avoid heating the whipped cream topping, or it will melt—remove the topping first if you want it warm.

Frequently Asked Questions:

Can I use frozen raspberries in this Chocolate Raspberry Torte Recipe?

Yes, frozen raspberries can be used if fresh are not available. Thaw them fully and drain excess juice to avoid making the filling too watery. Fresh raspberries, however, offer the best texture and flavor.

Why is white vinegar added to the egg whites?

The white vinegar helps stabilize the egg whites, allowing them to reach and maintain stiff peaks more easily, which contributes to a lighter, airier torte.

Can I substitute semi-sweet chocolate with another type?

Absolutely! Bittersweet chocolate can be used for a less sweet and deeper chocolate flavor. Just be mindful it may slightly alter the sweetness balance of the torte.

How should I store leftovers to keep the torte moist and fresh?

Keep leftovers covered tightly in the refrigerator in an airtight container or wrapped with plastic wrap. This prevents drying out and keeps both the cake and raspberry filling fresh for up to 3 days.

Final Thoughts

There’s something truly special about combining rich chocolate, vibrant raspberries, and fluffy whipped cream all in one dessert. This Chocolate Raspberry Torte Recipe has become one of my go-to treats for celebrations and cozy evenings alike. With a bit of patience and these tips, you’ll impress family and friends with a torte that’s as beautiful as it is delicious. Happy baking!