Chocolate Raspberry Torte
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!
Servings: 6 servings
Calories: 600kcal
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
Instructions
- Preheat oven to 350 degrees F/180 degrees C and grease and line a 6 inch spring form pan. Set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- In a clean bowl, add the whipped cream and beat on high until soft peaks form.
- Place about 8 oz of the raspberries in a bowl with one tablespoon of sugar. Mash until you have a puree like consistency.
- Evenly fill the cake with the raspberry mixture. Place the whipped cream in a piping bag and pipe over whipped cream as desired.
- Serve with extra fresh raspberries on the side.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Notes
IMPORTANT: I strongly advise checking the post for all the step by step photos and the recipe tips that are below the step by step photos. If you are new to making this type of torte, the notes and photos could be very helpful.
Nutrition Facts
Chocolate Raspberry Torte
Amount Per Serving (1 slice)
Calories 600
Calories from Fat 396
% Daily Value*
Fat 44g68%
Saturated Fat 26g163%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 12g
Cholesterol 210mg70%
Sodium 220mg10%
Potassium 325mg9%
Carbohydrates 45g15%
Fiber 6g25%
Sugar 36g40%
Protein 8g16%
Vitamin A 1232IU25%
Vitamin C 15mg18%
Calcium 74mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.