This Chocolate Raspberry Torte is a decadent yet simple dessert that strikes the perfect balance between airy and fudgy.
Rich in plant-based antioxidants from dark chocolate and fiber from cocoa, it offers indulgence with nutritional benefits.
Quick to prepare and naturally gluten-free, it’s an everyday-friendly option that satisfies cravings without excessive effort — ideal for celebrations or a cozy night in.
Chocolate Raspberry Torte
Equipment
- 1 × 8-inch cake pan
- 1 × sheet of parchment paper
- 1 × handheld or stand mixer
- 1 × microwave-safe bowl
Ingredients
- 8 tablespoons 113 g salted butter (or unsalted butter with ¼ teaspoon kosher salt)
- 1 ¼ cups 256 g, 9 oz dark chocolate (60–65% cacao, chopped or high-quality chips)
- ¾ cup 150 g granulated sugar
- 1 tablespoon instant espresso powder
- ¼ cup 25 g Dutch-processed cocoa powder
- 1 teaspoon vanilla extract
- 4 large eggs room temperature
- ¼ teaspoon baking powder
- Fresh raspberries for serving
Instructions
- Prepare the Baking Pan: Preheat your oven to 350°F (175°C). Tear a sheet of parchment paper slightly larger than your 8-inch cake pan. Crumple it into a ball to soften, then flatten it out. Grease the pan lightly with butter so the parchment adheres. Press the parchment into the bottom and sides of the pan, leaving an overhang to make removing the torte easier later.
- Melt Butter and Chocolate: Cut the butter into small cubes for even melting. Place the butter and chopped dark chocolate in a microwave-safe bowl. Heat in the microwave in 30-second increments, stirring thoroughly between each interval. Continue until the mixture is completely smooth and glossy, with no lumps. This careful melting ensures a silky base and consistent flavor for your torte.
- Incorporate Sugar: While the chocolate mixture is still warm, add the granulated sugar. Using a handheld or stand mixer, beat on medium speed for 1–2 minutes until fully incorporated. This step dissolves the sugar completely into the chocolate and creates a smooth batter that will yield a tender torte texture.
- Add Espresso Powder and Cocoa: Reduce the mixer speed to low. Add the instant espresso powder, Dutch-processed cocoa powder, and vanilla extract. Mix gently but thoroughly until combined. These ingredients enhance the depth of flavor, producing a rich chocolate base with a subtle complexity.
- Incorporate Eggs: Add the eggs one at a time, ensuring each egg is fully mixed into the batter before adding the next. Beat at medium speed for about 30–45 seconds per egg. Gradual addition creates structure without overmixing, giving the torte its signature airy yet fudgy texture.
- Add Baking Powder: Sprinkle the baking powder evenly over the top of the batter. Beat on low for about 30 seconds to incorporate. This step helps the torte lift slightly while keeping its rich texture intact.
- Transfer Batter to Pan: Pour the batter into your prepared pan. Use a spatula to scrape down the sides of the bowl to ensure no batter is left behind. Smooth the top lightly to create an even surface for baking, which will ensure even cooking and a polished look.
- Bake the Torte: Place the cake pan in the center rack of the preheated oven. Bake for 20 to 23 minutes, until the top appears puffed and slightly cracked and the center feels set. For accuracy, use an instant-read thermometer — the center should register about 200°F. Avoid overbaking to keep the torte moist and fudgy.
- Cool the Torte: Remove the cake pan from the oven and place it on a wire rack to cool completely at room temperature. As it cools, the torte will sink slightly — this is expected and part of its texture. Cooling fully before slicing ensures clean, precise portions.
- Serve with Fresh Raspberries: Using the parchment overhang, carefully lift the cooled torte from the pan and transfer to a serving plate. Garnish with fresh raspberries for a beautiful presentation and bright, tangy contrast to the rich chocolate. Slice into eight portions and enjoy.
Notes
- Use high-quality dark chocolate with 60–65% cacao for the best flavor and texture — it ensures richness without excessive bitterness.
- Room-temperature eggs incorporate better into the batter, giving a smoother, more even texture.
- Parchment paper overhang makes removing the torte effortless without breaking its delicate edges.
- Baking time may vary slightly depending on your oven — keep an eye on the torte in the last few minutes.
- The torte pairs beautifully with fresh raspberries, but you can also serve it with a light dusting of powdered sugar or a dollop of whipped cream.
Chef’s Secrets For Perfect Baking
Creating the perfect chocolate raspberry torte is all about attention to detail and quality ingredients.
Start by ensuring your chocolate and butter are melted slowly and evenly — avoid overheating to prevent seizing.
Using instant espresso powder enhances the chocolate flavor without making it taste like coffee.
Don’t rush the cooling process; letting the torte rest at room temperature for a few hours allows flavors to deepen and textures to settle.
Finally, fresh raspberries aren’t just decorative — their tartness beautifully balances the richness of the chocolate.
Serving Suggestions For Chocolate Raspberry Torte
This torte is incredibly versatile.
Serve warm with a scoop of vanilla bean ice cream for a decadent dessert experience.
For a lighter option, pair slices with fresh berries and a dusting of cocoa powder or powdered sugar.
It’s also a perfect choice for a coffee pairing — the deep chocolate flavor complements espresso, cappuccinos, or even a chilled glass of dessert wine.
For a special occasion, garnish with mint leaves or a drizzle of raspberry coulis for a touch of elegance.
Storage Tips To Maintain Freshness
Store your torte in an airtight container at room temperature for up to 2 days to maintain optimal texture and flavor.
For longer storage, wrap the cooled torte tightly in plastic wrap and then foil, and place in the freezer for up to one month.
To enjoy later, thaw it at room temperature for a few hours.
Avoid refrigeration if possible, as it can dry out the torte’s rich, fudgy texture.
Frequently Asked Questions
1. Can I make this torte gluten-free?
Yes — this recipe is naturally gluten-free, as it doesn’t contain flour.
However, always check your cocoa powder and chocolate ingredients to ensure they are certified gluten-free if you are baking for someone with celiac disease or gluten sensitivity.
2. Can I substitute the espresso powder?
You can omit the espresso powder, but it enhances the chocolate’s depth. If preferred, replace with an equal amount of instant coffee or leave it out entirely for a simpler chocolate flavor.
3. How should I slice the torte for serving?
Use a sharp knife, preferably warmed slightly under hot water and wiped dry before cutting. This helps achieve clean slices without crumbling. Slice gently to preserve the torte’s airy-fudgy texture.
4. Can I prepare the batter ahead of time?
Yes, you can prepare the batter and store it in the refrigerator for up to 4 hours before baking. Be aware that the texture may change slightly, so allow it to come to room temperature before baking for the best results.
5. How can I make this torte extra special?
For a gourmet twist, add a layer of raspberry jam between two torte layers or drizzle dark chocolate ganache over the top.
You can also sprinkle toasted almonds or pistachios for a crunchy contrast to the smooth, fudgy cake.
