Description
This decadent Chocolate Raspberry Torte features a rich, dense chocolate cake base made from melted semi-sweet chocolate and butter, lightened with whipped egg whites for a delicate texture. It is layered with a fresh raspberry puree and topped with softly whipped cream, making it a perfect dessert for special occasions or chocolate lovers seeking a fruity twist.
Ingredients
Scale
Chocolate Torte
- 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 (8 oz for puree, 4 oz for garnish)
- 1 tablespoon granulated white sugar
Instructions
- Prepare Pan: Preheat the oven to 350°F (180°C). Grease and line a 6-inch springform pan with parchment paper. Set aside.
- Separate Eggs: While still cold, separate the eggs into yolks and whites, placing yolks in the mixer bowl and whites in a separate large bowl. Let both come to room temperature, about 30 minutes.
- Melt Chocolate and Butter: Place the chopped chocolate and butter in a medium saucepan over a simmering water bath. Stir until completely melted and smooth. Remove from heat and allow to cool slightly.
- Mix Egg Yolks and Sugar: Add 1/3 cup sugar to the egg yolks and beat on high speed for 3-5 minutes until light in color and about tripled in volume. Mix in vanilla extract until combined.
- Combine Chocolate and Egg Yolk Mixture: Pour the melted chocolate mixture into the egg yolk batter and mix on high speed until just combined. Set aside.
- Whip Egg Whites: Using clean beaters, beat the egg whites on high until foamy (about 1 minute). Add vinegar and continue beating until soft peaks form, 1-2 more minutes. Gradually add remaining 1/3 cup sugar and beat until stiff peaks form, about another minute.
- Fold Egg Whites into Batter: Lightly fold a small portion of the egg whites into the chocolate batter to lighten it. Then gently fold in the remaining egg whites until just combined, careful not to deflate the mixture.
- Bake: Pour the batter evenly into the prepared pan. Bake for 40-50 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
- Cool Cake: Remove from oven and cool on a wire rack for 30 minutes. Run a sharp knife around the pan edge to loosen, then remove the springform sides. Let the cake cool completely.
- Make Whipped Cream: Beat the whipping cream on high speed until soft peaks form.
- Prepare Raspberry Puree: Combine 8 oz of raspberries with 1 tablespoon sugar in a bowl and mash until smooth.
- Assemble: Slice the torte horizontally if desired, then spread the raspberry puree evenly inside. Pipe the whipped cream over the top using a piping bag as desired.
- Serve: Garnish with remaining fresh raspberries and serve promptly for best flavor and texture.
Notes
- This Chocolate Raspberry Torte offers a harmonious balance of rich, dense chocolate cake and fresh tart raspberries, topped by airy whipped cream.
- Ensure egg whites are beaten to stiff peaks for a light texture; do not over-fold to avoid deflating the batter.
- Using a springform pan makes it easier to remove the delicate torte without damage.
- Letting the cake cool completely before filling and topping maintains structure and prevents melting.
- For an extra touch, chill the torte for an hour before serving to set the whipped cream topping.
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
