Bittersweet chocolate is perfect for this raspberry torte. Since it’s not overly sweet, it’s not too rich or overpowering. It’s also a mild chocolate, so it’s not too much for those who aren’t big chocolate fans. The cake is light and delicious and is paired with sweet and succulent fresh raspberries with raspberry jam. Even though there is a little all purpose flour, it’s easy to make this gluten free by just substituting the all purpose flour for an all purpose gluten free flour. There isn’t a lot of flour in this cake, and there isn’t any baking powder, but the beaten eggs work as a perfect leavening agent. The resulting cake is light and tender. You can also make this cake in one cake pan, if you don’t have two (or if you don’t want to wash two pans). Just slice the finished cake in half and then add the raspberry jam for filing. While you can make this without the butter in the cake, adding butter (or lard or shortening) to the chocolate when it melts helps it to melt more evenly. Melt the chocolate in a double boiler if you’re not pressed for time and have patience. Otherwise, just use a glass bowl or measuring cup in the microwave, making sure to stir frequently. This delicious cake will definitely become a household favorite with the delicious chocolate and sweet, fresh raspberries on top.

Chocolate Raspberry Torte

This elegant and beautiful chocolate torte will definitely become a family favorite. The cake is light and delicious without being too rich or chocolately. The chocolate glaze adds the perfect finish for this cake. The sweet raspberry jam and refreshing fresh raspberries add a tasty flavor to this wonderful dessert.

Ingredients

  • Cake & Filling:
  • 8 oz bittersweet chocolate, finely chopped
  • 6 Tbsp unsalted butter, cut into 1/2 inch pieces
  • 2 tsp vanilla extract
  • 1/4 tsp instant espresso powder
  • 1 cup almond flour
  • 1/4 cup all purpose flour
  • 1/2 tsp salt
  • 5 large eggs
  • 3 Tbsp sugar
  • 2 1/2 oz fresh raspberries (about 1/2 cup)
  • 1/4 cup raspberry jam
  • Glaze:
  • 5 oz bittersweet chocolate
  • 1/2 cup half and half

Instructions

  1. For the cake:
  2. Melt together the chocolate and butter in a double boiler or the microwave. Stir until smooth and well combined.
  3. Set and aside and allow to cool for 20 minutes before adding the vanilla and espresso powder.
  4. Preheat the oven to 325 degrees F. Lightly grease and flour two 9-inch round cake pans. Set aside.
  5. Beat the eggs until they are doubled in volume (about 2 – 3 minutes on high speed).
  6. Add the sugar to the eggs and beat until shiny and smooth.
  7. Fold the beaten eggs into the chocolate mixture.
  8. Sprinkle in half of the almond flour, all purpose flour and salt and stir until combined
  9. Add the remaining flour and salt and stir until just combined.
  10. Evenly divide the batter into the pans.
  11. Bake for 14 – 16 minutes, or until a toothpick comes out clean.
  12. Cool for 30 minutes before glazing.
  13. Filling and Glazing:
  14. Place one cake on a cutting board or plate.
  15. Spread the raspberry jam over the top of the cake.
  16. Place the second cake on top of the filling.
  17. Melt together the chocolate and cream (in a double boiler or the microwave) until the mixture is smooth and well combined.
  18. Allow the glaze to cool for a few minutes before spreading over the cake.
  19. Garnish with fresh raspberries.
  20. Chill the cake until the glaze is set. Serve.

Preparation time: 30 minute(s)

Cooking time: 15 minute(s)

Diet type: Vegetarian

Number of servings (yield): 16

Culinary tradition: French

Calories: 227

Fat: 14.5

Protein: 4.7

Entire recipe makes 16 servings
Serving size is about 1 slice
Each serving = 10 Smart Points/6 Points
PER SERVING: 227 calories; 14.5g fat; 8.4g saturated fat; 19.8g carbohydrates; 10.5g sugar; 5.3g protein; 1.3g fiber

6 Comments

  1. I may not be able to get almond flour on short notice at a grocery store around here (ie, TODAY for TOMORROW LOL)… how would you do it without the almond flour?

    • Lisa Coffman Reply

      I would recommend one of three things. Use coconut flour (equal amounts), use oat flour (you can make you own with uncooked rolled or quick oats and a blender) or make your own almond flour. To make your own almond flour, combine 1 cup of almonds in a food processor with the flour required for the recipe. Pulse until it’s fairly evenly chopped. It won’t be perfect, but it might be your best bet. I would recommend oat flour if you can’t do that. Best of luck & enjoy!!

  2. Nancy Riffle Reply

    I read the recipe for Chocolate Raspberry Torte. It mentions in the directions that the eggs need to be beat with the sugar. However, sugar is NOT mentioned in the ingredient section. We are adding 3 tablespoons. Please advise for others. Fortunately, my husband was an analytical chemist and understands the chemical end of cooking.
    Nancy Riffle

  3. Peggy Cole Reply

    Beautiful looking cake! Have to make it soon. One question, how much sugar do you use, I didn’t see it listed. Thanks!

    • Lisa Coffman Reply

      Whoops! It should be 3 Tbsp. It’s been added to the recipe.

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