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
Scale
Cake
- 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
Filling and Topping
- 2/3 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 1/3 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 1/3 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
