This Chocolate Raspberry Torte is a wonderful combination of a rich and dense cake layer filled with a fresh raspberry filling and topped with light and airy whipped cream!

---

What is a Torte?

A Chocolate Torte is a rustic style European cake. Generally, they do not use any flour and have a dense and rich texture much like a brownie. The top will harden like a brownie and most likely crack in many places after baking. They rise during baking, but then will sink as they cool, leaving a well in the center.

And, there is no denying it, chocolate and raspberries are meant to be paired together. Much like my Chocolate Raspberry Cream Cheese Brownies and the Chocolate Raspberry Roulade Cake, this torte is amazing! This torte contains no flour which also makes it gluten free! And if you’re interested in a no bake dessert, check out the Chocolate Truffle Torte.

---

What Makes This a Great Dessert

• Difficulty – This torte has three components – the cake, the filling and the topping. I would say it’s a medium to difficult dessert to make. Based on the technique to make the cake and the time consideration in baking, cooling, filling and topping.
• Taste – This is a very rich, moist and dense cake. It isn’t overly sweet but and the raspberry filling and fresh whipped cream really top it off perfectly.
• Serving – I made this a smaller dessert in a 6 inch pan. It comfortably serves six good size servings. You can easily scale the recipe up for a bigger cake. You can also check out the full sized version of the Strawberry Filled Chocolate Torte to serve up to 12 people.

---

Ingredients

• Eggs – This recipe uses four large eggs.
• Sugar – Granulated white sugar.
• Vanilla extract
• Butter – Unsalted butter.
• Chocolate – Semi sweet chocolate (chopped or chips).
• Vinegar – Just a touch of white vinegar.
• Raspberries – Fresh raspberries to make the filling and garnish.
• Cream – Whipping cream for the top of the cake.

REMEMBER, The full recipe and ingredient list can be found at the end of the post in the recipe card.

---

Instructions

1. Preheat oven and prepare pan – Preheat oven to 350 degrees F/180 degrees C and grease and line a 6 inch spring form pan. Set aside.
2. Separate eggs – Separate the eggs while still cold. Place the egg yolks in the bowl of your electric mixer. Place the egg whites in a separate large bowl. Set aside and bring to room temperature for about 30 minutes.
3. Melt chocolate – In a medium saucepan set over a simmering saucepan of water, add the chocolate and butter. Stir well until it has completely melted. Remove from heat and set aside to cool.
4. Whisk egg yolks, sugar and chocolate – In the bowl with your egg yolks, add 1/3 cup of the sugar. Mix on high speed for about 3-5 minutes. The batter should be light in colour and about tripped in volume. Mix in the vanilla extract until combined. Pour in the chocolate mixture and mix on high speed until just combined. Set aside.
5. Mix egg whites – Using clean mixing beaters, mix on high speed the egg whites until foamy, about 1 minute. Add the vinegar and beat until soft peaks form, about another 1 -2 minutes. Gradually add the remaining 1/3 cup sugar and beat until stiff peaks form, another minute or so.
6. Finish cake batter and bake cake – Fold a small amount of the egg whites into the chocolate mixture to lighten the batter. Add remaining egg whites and fold in until combined. Be careful not to over mix or you will deflate the batter. Evenly pour into prepared pan. Bake for about 40 – 50 minutes or until a toothpick inserted into the center comes out with some moist crumbs.
7. Cook cake – Remove from oven and place on a wire rack to cool for about 30 minutes. Using a sharp knife, go around the rim of the pan to loosen the cake. Unclip the pan and remove sides. Leave to completely cool.
8. Whip cream – In a clean bowl, add the whipped cream and beat on high until soft peaks form.
9. Make raspberry filling – Place about 8 oz of the raspberries in a bowl with one tablespoon of sugar. Mash until you have a puree like consistency.
10. Fill and top cake – Evenly fill the cake with the raspberry mixture. Place the whipped cream in a piping bag and pipe over whipped cream as desired.
11. Garnish and serve – Serve with extra fresh raspberries on the side.

---

Recipe Tips

• Separate eggs when cold – You are much less likely to break the egg yolk if the eggs are cold. Eggs are more stable when they are cold and therefore you can easily separate the whites from the yolks.
• Allow eggs to reach room temperature before whisking – As a general rule, I take eggs out of the fridge at least 30 minutes before using them. Eggs will whisk to full volume when at room temperature.

• Whisking egg yolks with sugar – You really do need to do this until the batter is light in colour and about tripled in volume. This is a type of foam cake and relies on the air in the cake to get it’s rise. So, please pay attention and mare sure your eggs and sugar reach the right consistency.
• Folding egg whites into batter – Again, you have to do this gently. The egg whites will be light as air and it’s recommended you fold them in with a spatula until just combined. You will be able to see air bubbles in the batter as you fold.
• Whipping cream – For best results, make sure the cream is really cold along with the bowl and the beaters. Whip until the cream starts to stiffen. As soon as it holds a shape, stop whipping or it may curdle.

---

Substitutions

• Fresh raspberries – You can use frozen raspberries. Just keep in mind, they will release a lot of liquid when they defrost. It’s important to drain off any excess liquid if using frozen berries. You can also use strawberries, blueberries or any mix of wild berries for this torte.

---

Serving & Storage

• Serving – Perfect served just as is, nothing else is required!
• Storage – This torte is perfect the day it’s baked and will keep up to two days in the fridge. Make sure to store it covered in the fridge. I recommend taking it out of the fridge about 20 – 30 minutes before serving so the cake can soften a little.

---

Frequently Asked Questions?

---

---

---

Thanks for Stopping By & Hope To See You Soon!