What is a Torte?

A Chocolate Torte is a type of rustic European cake that is typically denser than traditional cakes. Unlike most cakes, tortes often do not contain flour, giving them a texture similar to brownies. After baking, they tend to rise but will sink as they cool, often creating a well in the center.

When it comes to flavor, chocolate and raspberries are a perfect match. This torte brings together that classic combination beautifully. You might also want to explore other recipes like Chocolate Raspberry Cream Cheese Brownies or Chocolate Raspberry Roulade Cake. Additionally, if you’re in the mood for something less labor-intensive, the Chocolate Truffle Torte is another excellent option.

What Makes This a Great Dessert

• Difficulty: This torte consists of three main components: the cake, the filling, and the topping. I would rate it as a medium to difficult dessert to make, primarily due to the baking and cooling times needed for each layer.
• Taste: Expect a rich, moist, and denser cake that isn’t overwhelmingly sweet. The raspberry filling perfectly balances the sweetness, and the whipped cream topping adds a delightful lightness.
• Serving: This recipe is designed for a smaller dessert, baked in a 6-inch pan, serving about six generous slices. If you’re looking to serve a larger crowd, feel free to scale up the ingredients or check out the full-sized version of the Strawberry Filled Chocolate Torte.

Ingredients

• 4 large eggs
• 2/3 cup granulated white sugar
• 1 teaspoon vanilla extract
• 2/3 cup unsalted butter
• 6 oz semi-sweet chocolate (roughly chopped)
• 1/2 teaspoon white vinegar
• 12 oz fresh raspberries
• 1 tablespoon granulated white sugar (for the filling)
• 2/3 cup whipping cream

REMEMBER: Find the comprehensive recipe and all ingredient details in the recipe card at the end of this post.

Instructions

1. Preheat oven and prepare pan: Preheat your oven to 350°F (180°C) and grease and line a 6-inch springform pan. Set aside.
2. Separate eggs: While the eggs are still cold, separate the yolks from the whites. Place the yolks in a mixing bowl and the whites in a separate large bowl. Set them aside to reach room temperature for about 30 minutes.
3. Melt the chocolate: In a medium saucepan set over a simmering pot of water, add the chopped chocolate and unsalted butter. Stir continuously until everything has melted completely, then remove from heat and allow to cool slightly.
4. Whisk egg yolks, sugar, and chocolate: In the bowl with the egg yolks, add 1/3 cup of sugar. Beat with an electric mixer on high speed for about 3-5 minutes until the mixture is light in color and has roughly tripled in volume. Mix in the vanilla extract and then the melted chocolate until just combined.
5. Mix the egg whites: Clean the beaters and whisk the egg whites using high speed until they become foamy, approximately 1 minute. Add the vinegar and continue beating until soft peaks form, which should take another 1-2 minutes. Gradually incorporate the remaining 1/3 cup of sugar and beat until stiff peaks form.
6. Finish the cake batter and bake: Gently fold a small amount of the beaten egg whites into the chocolate mixture to lighten it up. Continue to add the remaining egg whites and fold carefully until fully combined. Be sure not to overmix—this could deflate the batter. Pour the batter evenly into the prepared pan and bake for about 40-50 minutes, or until a toothpick comes out with a few moist crumbs.
7. Cool cake: Once baked, remove the cake from the oven and set it on a wire rack to cool for about 30 minutes. Using a sharp knife, gently go around the edges to loosen the cake, then remove the sides of the springform pan.
8. Whip the cream: In a clean bowl, add the whipping cream and beat on high speed until soft peaks start to form.
9. Make the raspberry filling: In a bowl, combine about 8 oz of the fresh raspberries with one tablespoon of sugar. Mash the mixture until you have a puree-like consistency.
10. Fill and top the cake: Spread the raspberry mixture evenly over the cooled cake. Transfer the whipped cream to a piping bag and decorate the top as desired.
11. Garnish and serve: Serve the cake with additional fresh raspberries on the side for a delightful touch.

Recipe Tips

• Separate eggs when cold: Keeping the eggs cold makes it easier to separate yolks from whites without breaking the yolk.
• Bring eggs to room temperature: Allow eggs to sit outside the fridge for at least 30 minutes before whisking to achieve full volume.
• Whisk egg yolks and sugar: Ensure this mixture is well beaten until light in color and nearly tripled in size; it’s essential for the cake’s rise.
• Folding egg whites: Gently fold the egg whites into the batter to maintain their airy texture. You should still see air bubbles as you fold.
• Whipping cream: For best results, make sure both the cream and the mixing bowl are chilled. Whip until it holds peaks, and take care not to overbeat, or it may curdle.

Substitutions

• Fresh raspberries: Feel free to use frozen raspberries—just bear in mind they may release excess liquid as they thaw. Drain any liquids before use. Other berries like strawberries or blueberries can work in this torte as well.

Serving & Storage

• Serving: This torte is delectable on its own—nothing else is required to enjoy it!
• Storage: For the best flavor and texture, enjoy the torte the day it’s made. It can be refrigerated for up to two days, but remember to cover it. Take it out of the fridge about 20-30 minutes before serving to allow it to soften slightly.

Frequently Asked Questions