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.
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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.
- 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.
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
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
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:
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.
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.
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.
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!
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Chocolate Raspberry Torte Recipe
- Prep Time: 1 hour
- Rest Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 2 hours 50 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Chocolate Raspberry Torte combines a rich, dense chocolate cake with a fresh raspberry filling and light whipped cream topping, making it a decadent dessert perfect for special occasions.
Ingredients
Cake
- 4 large eggs (separated)
- ⅔ cup granulated white sugar (divided)
- 1 teaspoon vanilla extract
- ⅔ cup butter
- 6 oz semi sweet chocolate (roughly chopped)
- ½ teaspoon white vinegar
Filling and Topping
- ⅔ cup whipping cream
- 12 oz raspberries (divided)
- 1 tablespoon granulated white sugar
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350 degrees F (180 degrees C). Grease and line a 6 inch springform pan. Set aside.
- Separate Eggs: Separate the eggs while still cold. Place the yolks in the bowl of an electric mixer, and the whites in a large separate bowl. Let come to room temperature for about 30 minutes.
- Melt Chocolate and Butter: Using a double boiler setup, melt the chocolate and butter together while stirring until smooth. Remove from heat and allow to cool slightly.
- Beat Egg Yolks: Add ⅓ cup sugar to the egg yolks and beat on high speed for 3-5 minutes until light and tripled in volume. Mix in vanilla extract until combined.
- Combine Chocolate Mixture: Pour the cooled chocolate mixture into the yolk batter and mix on high speed until just combined. Set aside.
- Beat Egg Whites: Using clean beaters, beat the 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 ⅓ cup sugar and beat until stiff peaks form (about 1 minute).
- Fold Egg Whites into Batter: Gently fold a small amount of egg whites into the chocolate batter to lighten it, then fold in the remaining egg whites until combined without deflating the batter.
- Bake the Torte: Pour batter evenly into the prepared pan. Bake for 50 minutes or until a toothpick inserted into the center comes out with moist crumbs.
- Cool the Torte: Remove from oven and cool on a wire rack for 30 minutes. Run a knife around the pan rim to loosen the cake, then remove the sides of the springform pan. Allow to cool completely.
- Make Whipped Cream: In a clean bowl, beat whipping cream on high speed until soft peaks form.
- Prepare Raspberry Filling: Place about 8 oz of raspberries in a bowl with 1 tablespoon of sugar. Mash until a puree-like consistency forms.
- Assemble the Torte: Evenly spread the raspberry puree over the cooled cake. Using a piping bag, pipe whipped cream over the top as desired. Serve with remaining fresh raspberries on the side.
Notes
- This torte has a dense, rich chocolate base balanced by fresh raspberry filling and airy whipped cream.
- Ensure to fold the egg whites gently to maintain the torte’s light texture.
- Use fresh raspberries for the best flavor, but frozen can be substituted if fresh are not available.
- You can substitute semi-sweet chocolate with bittersweet chocolate for a less sweet torte.
- Allow the torte to cool completely before adding the filling to prevent melting the whipped cream.
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
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