Raspberry Chocolate Torte Recipes

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How do you make already delicious chocolate cake even more decadent? By adding a heavenly raspberry filling and a lovely chocolate drizzle. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 25

Best Chocolate Raspberry Torte image


  • Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, salt and baking powder; add to the creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small heavy saucepan, melt chips and butter over low heat. Transfer to a large bowl; cool for 5 minutes. Stir in sour cream. Gradually beat in confectioners' sugar until smooth., For filling, in a small bowl, beat cream until it begins to thicken. Add the preserves, sugar and liqueur; beat until stiff peaks form., Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with 1/2 cup filling. Top with another cake layer and spread with 1/2 cup frosting. Repeat layers. Top with another cake layer, 1/2 cup filling and remaining cake layer. Spread remaining frosting over top and sides of cake., For drizzle, place chips and butter in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Place mixture in a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe a lattice design over top of cake, allowing some drizzle to drape down the sides. Decorate with chocolate curls and raspberries as desired. Refrigerate leftovers.

Nutrition Facts : Calories 656 calories, Fat 31g fat (19g saturated fat), Cholesterol 106mg cholesterol, Sodium 301mg sodium, Carbohydrate 94g carbohydrate (75g sugars, Fiber 3g fiber), Protein 6g protein.

3/4 cup butter, softened
2 cups sugar
3 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1-1/2 cups 2% milk
2 cups semisweet chocolate chips
1/2 cup butter, cubed
1 cup sour cream
4-1/2 cups confectioners' sugar
1/2 cup heavy whipping cream
1/4 cup red raspberry preserves
1-1/2 teaspoons sugar
1 teaspoon raspberry liqueur
1/4 cup semisweet chocolate chips
1 tablespoon butter
1/4 cup heavy whipping cream
Chocolate curls and fresh raspberries


This cake takes the Austrian sachertorte to new heights. The raspberry filling adds a bright fruitiness that makes it seem far less rich than it really is. Serve in small slices

Provided by Orlando Murrin

Categories     Treat

Time 40m

Yield Cuts into 12

Number Of Ingredients 14

Raspberry chocolate torte image


  • Heat oven to 160C/140C fan/gas 3. Line the bases of two 23cm cake tins with baking parchment. Melt the chocolate and butter in the microwave; leave to cool. Stir in the vanilla and coffee powder.
  • Whizz the almonds in a food processor until finely ground, then add flour and salt, and transfer to a bowl. Whisk the eggs with an electric mixer for 5 mins, until doubled in volume. Slowly add the sugar, whisk for 1 min more. Fold in the cooled chocolate mixture until just combined. Sprinkle over half the flour mixture and fold in, then the other half. The mixture will be rather runny.
  • Divide between the two tins and bake for about 15 mins until a skewer comes out with a few crumbs attached - the sponges should be slightly undercooked. Cool in tin, then turn out onto a wire rack.
  • Choose the less perfect of the two, then set it on a serving plate. Mash 12 raspberries and stir in the jam. Spread on the base, then top with the other cake.
  • For the glaze, bring the cream to the boil, pour it over the chocolate and whisk until smooth. Leave for a few mins until starting to thicken, then spread over the top and sides to cover. Decorate with raspberries. Chill for up to 24 hrs. Remove from fridge 1 hr before serving, dust with icing sugar, and serve with vanilla cream.

Nutrition Facts : Calories 484 calories, Fat 36 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 26 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.32 milligram of sodium

225g dark chocolate , 70% cocoa solids
175g unsalted butter , chopped, diced
2 tsp vanilla extract
¼ tsp instant coffee powder or extract
100g toasted almonds
2 heaped tbsp plain flour
½ tsp salt
5 eggs
140g golden caster sugar
12 fresh or defrosted frozen raspberries , plus about 40 more for decoration
4 tbsp raspberry jam
140g dark chocolate , 70% cocoa solids, chopped
100ml double cream
icing sugar and sweet vanilla cream, to serve


A very chocolatey fudge-like torte with raspberries both inside and out. From Chez Piggy restaurant in Kingston, Ontario.

Provided by Just Call Me Martha

Categories     Dessert

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 10

Chocolate Raspberry Torte image


  • In a saucepan, melt butter with sugar.
  • Remove from heat, add 1 cup raspberries, liqueur, coffee and melted chocolate, and stir until mixture has a smooth consistency.
  • In a separate bowl, beat eggs and egg yolks until frothy.
  • Lightly whisk eggs into chocolate mixture until it thickens.
  • Preheat over to 325 degrees.
  • Line sides and bottom of an 8” springform pan with parchment paper.
  • Pour in batter and place pan on baking sheet to catch any leaks.
  • Bake for 1 hour.
  • The torte will be cooked, but not set in centre, so let cool for 20 minutes before springing the pan and removing parchment paper from sides.
  • Refrigerate until completely chilled.
  • Purée the reserved 1 cup raspberries, and sweeten with sugar to taste.
  • Top individual slices with raspberry purée.

1 lb unsalted butter
1 cup sugar
2 cups fresh raspberries (reserve 1 cup)
2 tablespoons framboise liqueur
1 cup hot coffee
12 ounces semisweet chocolate, melted
4 ounces unsweetened chocolate, melted
6 eggs, room temperature
6 egg yolks, room temperature


Provided by Giada De Laurentiis

Categories     dessert

Time 1h50m

Yield 8 to 10 servings

Number Of Ingredients 13

Chocolate-Raspberry Layer Cake image


  • For the puree: Place the raspberries in a blender and blend until smooth (yields 1 1/4 cups of puree). Remove 1/4 cup of puree and reserve.
  • For the cake: Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Butter and flour the bottom and sides of two 8- or 9-inch round nonstick baking pans. Set aside.
  • Place 1 tablespoon of the cake mix and the chocolate chips in a small bowl. Toss until the chocolate chips are coated.
  • In a large bowl, combine the remaining cake mix, 1 cup of the raspberry puree, vegetable oil, eggs and 1/4 cup water. Using an electric hand mixer, blend on low speed for 30 seconds. Increase the speed to medium and beat for 2 minutes, scraping the bottom and sides of the bowl with a spatula as needed. Mix in the chocolate chips. Divide the batter between the prepared pans and bake until a cake tester inserted into the center of the cakes comes out clean, 30 to 35 minutes.
  • Cool the pans on a wire rack for 15 minutes. Remove the cakes from the pans and cool completely on a wire rack, about 1 hour.
  • For the frosting: In a large bowl, combine the powdered sugar, cocoa powder, butter, cream cheese and sour cream. Using an electric hand mixer, beat on low speed until smooth. Increase the speed to high and beat until light and fluffy, about 1 minute.
  • In a small bowl, mix together 3/4 cup of the frosting and the reserved 1/4 cup puree until smooth.
  • To assemble the cake: Place one cake layer, flat side-up, on a cake stand. Using a spatula, spread the raspberry-chocolate frosting over the cake layer leaving a 1/2-inch border. Place the other cake layer on top. Frost the top and sides of the cake with the remaining chocolate frosting. Decorate with fresh raspberries or chocolate curls. Using a damp knife cut the cake into wedges and serve.
  • Cake can be made 1 day in advance. Refrigerate in an airtight plastic container. Allow the cake to stand at room temperature for 1 hour before serving.

One 12-ounce bag frozen unsweetened raspberries, thawed
Butter, for greasing the pans
All-purpose flour, for dusting
One 18.25-ounce box chocolate cake mix, such as Betty Crocker Super Moist Chocolate Fudge
1 1/2 cups semisweet chocolate chips, such as Ghirardelli
1/2 cup vegetable oil
3 large eggs, at room temperature
1 1/2 cups powdered sugar
1 cup unsweetened cocoa powder
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup (4 ounces) cream cheese, at room temperature
1/3 cup sour cream, at room temperature
Fresh raspberries or chocolate curls, for garnish


Provided by Food Network Kitchen

Time 1h45m

Number Of Ingredients 9

Easy Chocolate Raspberry Tart image


  • 1. Preheat the oven to 375 degrees F. Open up the 2 pieces of pie crust dough and lay one down on your work surface. Dip your finger in water and run it around the perimeter of the dough. Place the second piece on top; the water will help them adhere to each other. Roll out the combined dough to a 12-inch circle and press into a 9-inch tart pan. Use a fork to gently prick holes all over the bottom of the crust. With your rolling pin, roll over the top of the tart pan to trim the excess dough. Place a piece of nonstick foil down onto the dough and fill it with dried beans, uncooked rice or pastry beans. Bake until the tart begins to cook and brown slightly, about 20 minutes; remove the foil and bake until a deep golden brown, for an additional 20 minutes. Set aside to cool while making the filling. The crust can also be made 1 day in advance, cooled and then covered in foil for later use.
  • 2. Heat the cream, milk and sugar in a medium saucepan over low heat until the sugar is dissolved and the liquid is simmering, about 5 minutes. Add the chocolate, turn off the heat and let stand for 5 minutes. Whisk until the chocolate is thoroughly melted and the mixture is blended. Set aside to cool for 5 minutes. Use a rubber spatula to gently fold the egg into the cooled chocolate mixture.
  • 3. Spread the jam over the bottom of the tart. Pour the chocolate mixture into the prepared tart over the jam and bake until the filling is slightly firm but still has a bit of movement in the center, 25 to 30 minutes. Remove from the oven and place on a rack to cool.
  • 4. Dust with cocoa powder and garnish with raspberries. Serve at room temperature or chilled.

2 store-bought 9-inch refrigerated pie crusts
3/4 cup heavy cream
1/2 cup milk
1/4 cup sugar
8 ounces bittersweet chocolate, finely chopped
1 large egg, slightly beaten
1/2 cup raspberry jam
1 tablespoon unsweetened cocoa powder, for garnish
Raspberries, for garnish


If you like chocolate and raspberries this is 4 layers of pure heaven. It may seem complicated & takes a while to make but is worth every minute. Of all the things I bake this on seems to be the most requested & has the biggest wow factor. It looks and tastes beautiful. I hope you like it too.

Provided by Lucky13

Categories     Dessert

Time 1h15m

Yield 10-12 serving(s)

Number Of Ingredients 19

Chocolate Raspberry Torte image


  • Heat oven to 350°F
  • Grease and flour two nine inch round cake pans.
  • In a large bowl beat together sugar, butter, vanilla, and eggs. Beat until well blended. In another bowl mix together cocoa, flour, baking powder and baking soda. Add milk and flour mixture alternately with butter and sugar mixture . Beat together until combined. Pour into cake pans and bake for 30 to 35 minutes. When finished baking let the cakes cool for 10 minutes in the pan. After they have cooled for 10 minutes remove from pans and sprinkle with 1 tablespoon creme de cacao. Let cake cool completely.
  • While cake is cooling prepare whipped cream filling. Add all Filling ingredients (except pie filling!) Whip until stiff.
  • Cover bowl and refrigerate.
  • After cakes have fully cooled. Carefully split each cake into 2 horizontal layers. Place one layer on your serving plate. (I find it easier to lay the split side down to help avoid crumbs when spreading the whipped cream mixture.) Add 1/2 the whipped cream mixture and spread until the top of the layer is covered. (Do not cover sides with whipped cream mixture) Add the next layer of cake. Split side up. (helps hold raspberry) Add about 1/2 of the can of raspberry pie filling. Spread around the top side of the layer only. (I also find it helpful to go close to the edge but not all the way , so that when the next layer goes on the raspberries aren't running down the side of the cake) Add the next layer of cake split side down. Add the remaining 1/2 of whipped cream mixture. Spread mixture the same as you did the first. Add last layer of cake split side down. Add ganache to top layer.
  • Ganache.
  • In a sauce pan combine chocolate (broken into pieces) Whipping cream, and butter. Cook over low heat stirring constantly, stir until mixture is melted and smooth. Stir in creme de cacao. Let mixture cool slightly. Put mixture on the top layer.(I put it all in the center and then slowly spread it to the edges. After spreading chocolate but before the mixture cools I decoratively place the fresh raspberries on top. Refrigerate until ready to serve.

Nutrition Facts : Calories 724.2, Fat 47.3, SaturatedFat 28.5, Cholesterol 169.3, Sodium 348.6, Carbohydrate 69.9, Fiber 6.3, Sugar 37, Protein 10.8

2/3 cup butter or 2/3 cup margarine, softened
1 2/3 cups sugar
3 eggs
1/2 teaspoon vanilla extract
2 cups flour
2/3 cup cocoa
1 1/4 teaspoons baking soda
1/4 teaspoon baking powder
1 1/3 cups milk
2 tablespoons creme de cacao chocolate liqueur (optional)
red raspberry pie filling or fresh raspberry
2 cups cold whipping cream
2 tablespoons cocoa
4 tablespoons Creme de Cacao
6 -8 ounces fresh red raspberries
1/4 cup whipping cream
7 ounces bar dark chocolate (preferably Hershey's Special Dark chocolate)
1 tablespoon butter
1 1/2 teaspoons Creme de Cacao


Wow holiday guests with this striking cake that looks fancy but is easy to decorate. The fresh raspberries and chocolate mounds on top make it a real standout.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 15

Contest-Winning Raspberry Chocolate Torte image


  • Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour and cocoa; gradually beat into the creamed mixture. Transfer to prepared pan. , Bake at 350° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 5 minutes before inverting onto a wire rack to cool completely. Carefully remove waxed paper., For glaze, stir water and gelatin until gelatin is dissolved. Stir in jam. Brush evenly over bottom of cake. Trim edges; cut cake widthwise into thirds., For topping, in a microwave, melt chips; stir until smooth. Fold in half of the whipped topping until blended; fold in remaining whipped topping (mixture will be thick)., Place 1 cake layer on a serving platter; spread with 3/4 cup topping. Repeat layers; top with raspberries. If desired, decorate the top with confectioners' sugar and chocolate curls.

Nutrition Facts : Calories 614 calories, Fat 32g fat (21g saturated fat), Cholesterol 111mg cholesterol, Sodium 138mg sodium, Carbohydrate 79g carbohydrate (58g sugars, Fiber 4g fiber), Protein 6g protein.

1 cup butter, softened
2 cups sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/3 cup baking cocoa
1/4 cup boiling water
4 teaspoons raspberry gelatin
2 tablespoons seedless raspberry jam
2 cups semisweet chocolate chips
2 cartons (8 ounces each) frozen whipped topping, thawed
2 cups fresh raspberries
Optional: Confectioners' sugar and chocolate curls


Categories     Mixer     Chocolate     Dairy     Dessert     Bake     Valentine's Day     Kid-Friendly     Raspberry     Spring     Summer     Chill     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 6

Number Of Ingredients 15

Chocolate Raspberry Tart image


  • For Crust:
  • Combine flour, sugar, cocoa and salt in medium bowl. Add butter and rub in, using fingertips, until mixture resembles coarse meal. add water and egg yolk and mix in with fork until well incorporated. Gather dough into rectangle chill 20 minutes. (Can be prepared 4 days ahead. Let dough soften slightly at room temperature before rolling out.)
  • Preheat oven to 375°F. Butter and flour 13 3/4 x 4-inch rectangular pan with 1-inch-high sides and removable bottom. Roll out dough between 2 sheets of waxed paper to 15x6-inch rectangle. Peel off 1 waxed paper sheet. Invert dough into prepared pan, press evenly to fit. Freeze until firm, about 10 minutes. Peel off second waxed paper sheet. Trim edges.
  • Line crust with foil; fill with dried beans or pie weights. Bake until crust is set, about 12 minutes. Remove foil and beans. Bake until crust just begins to darken around edges, piercing with toothpick if crust bubbles, about 12 minutes longer. Remove from oven; maintain oven temperature. Spread jam over bottom of crust. Bake until jam is set, about 3 minutes. Transfer pan to rack; cool completely.
  • For Filling:
  • Bring cream to boil in heavy small saucepan. Remove from heat. Add chocolate and whisk until melted and smooth. Transfer chocolate ganache to bowl and refrigerate until chilled but not firm, about 45 minutes or less
  • Using electric mixer, beat ganache until very thick and semifirm. Spread ganache over jam in crust. (Can be prepared 8 hours ahead. Refrigerate.) Arrange raspberries atop ganache. Stir powdered sugar and cocoa in bowl. Sift over tart.

1 cup unbleached all purpose flour
1/4 cup sugar
3 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
1 1/2 tablespoons cold water
1 large egg yolk
6 tablespoons raspberry jam
1 cup whipping cream
4 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
2 1/2-pint baskets fresh raspberries
1 teaspoon powdered sugar
1 teaspoon unsweetened cocoa powder


Don't be surprised if your dinner guests assume you picked up this extraordinary Chocolate-Raspberry Torte at the most exclusive bakery in town.

Provided by My Food and Family

Categories     Home

Time 1h30m

Yield Makes 14 servings.

Number Of Ingredients 10

Chocolate-Raspberry Torte image


  • Heat oven to 350°F.
  • Spray 9-inch round pan with cooking spray; cover bottom with waxed paper. Microwave 4 oz. chocolate and butter in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted. Stir in dry gelatin mix and sugar until well blended. Add eggs; mix well. Stir in flour and nuts until well blended. Pour into prepared pan.
  • Bake 40 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan 5 min. Run small knife around side of pan to loosen edge. Invert onto wire rack; remove waxed paper. Cool cake completely.
  • Meanwhile, melt 4 oz. of the remaining chocolate as directed on package; spread onto waxed paper-covered baking sheet. Refrigerate 30 min.
  • Microwave remaining chocolate in large microwaveable bowl as directed on package. Whisk in COOL WHIP until well blended. Transfer cake to plate; frost with COOL WHIP mixture.
  • Use sharp knife to cut chocolate on baking sheet into 1-1/2- to 2-inch irregular-shaped pieces. Arrange on cake. Top with raspberries and powdered sugar.

Nutrition Facts : Calories 360, Fat 24 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 70 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 4 g

3 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, divided
3/4 cup butter or margarine
1 pkg. (3 oz.) JELL-O Raspberry Flavor Gelatin
1/2 cup sugar
3 eggs
1/3 cup flour
1/2 cup chopped pecans, toasted
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/2 cup fresh raspberries
1 Tbsp. powdered sugar


This beauty is baked with a splash of Chambord and layered with a sweet raspberry filling, both of which offer bright counterpoints to the thick layer of chocolate-cream cheese frosting and whole berries scattered on top. You won't be able to have just one slice.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h35m

Number Of Ingredients 16

Chocolate-Raspberry Cake image


  • Cake: Preheat oven to 350 degrees. Lightly coat three 8-by-2-inch round cake pans with cooking spray. Line bottoms with parchment. In a large bowl, whisk together flour, cocoa, baking soda, and salt. In another large bowl, beat butter with sugar on high speed until light and fluffy, 3 minutes. Add eggs, one at a time, beating well after each addition. Beat in liqueur. Reduce speed to low and add flour mixture in three batches, alternating with buttermilk in two batches. Beat to combine, scraping down sides of bowl as needed. Beat in melted chocolate.
  • Divide batter evenly among prepared pans, smoothing tops with an offset spatula. Bake, rotating pans halfway through front to back and top to bottom, until a tester inserted in centers comes out clean, about 25 minutes. Let cakes cool in pans on a wire rack 10 minutes. Run a small sharp knife around edges, then invert onto rack. Remove parchment and let cool completely, about 25 minutes. With a serrated knife, trim tops of cakes so they're level.
  • Filling: While cakes are baking, stir together 3 cups raspberries, sugar, salt, and lemon juice in a medium saucepan. Cook over high, stirring frequently and mashing with the back of a spoon, until mixture comes to a boil, 2 minutes. Continue to cook, stirring, until mixture thickens and clings to spoon, 7 to 8 minutes more. (You should have 1 1/3 cups.) Let cool 30 minutes. Stir in 2 cups raspberries, reserving remainder.
  • Spread half of filling over one cake. Top with second layer; spread remaining filling over top. Top with final layer, cut-side down. Refrigerate, covered, at least 1 hour and up to overnight. Spread frosting over top and sides of cake. Garnish with remaining raspberries.

Vegetable-oil cooking spray
1 1/2 cups all-purpose flour
1/4 cup Dutch-process cocoa powder
3/4 teaspoon baking soda
1 teaspoon coarse salt
1 1/2 sticks unsalted butter, room temperature
1 1/4 cups sugar
3 large eggs, room temperature
1 tablespoon raspberry liqueur, such as Chambord or framboise (optional)
1 cup buttermilk, room temperature
4 ounces bittersweet chocolate (61 percent cacao), melted and cooled
4 packages (6 ounces each) fresh raspberries (a scant 6 cups)
3/4 cup plus 2 tablespoons sugar
Pinch of coarse salt
2 teaspoons fresh lemon juice
Chocolate Frosting for Chocolate-Raspberry Cake


Scarlet threads of freeze-dried raspberry powder and streaks of bittersweet chocolate add richness and flair to this fluffy-topped meringue tart. It does take time to make, but many of the steps can be done in advance, and this stunning, intensely fruity confection is well worth planning for. The dough, filling and raspberry powder can be prepared up to five days ahead, then make the meringue just before the tart is baked. It's at its best served on the same day as baking. Store leftovers in a sealed container at room temperature.

Provided by Melissa Clark

Time 3h

Yield 8 servings

Number Of Ingredients 19

Chocolate Raspberry Meringue Tart image


  • Make the tart dough: Place the flour, sugar and salt in the bowl of a food processor. Pulse to combine. Add butter and pulse until a coarse meal forms. Add egg and pulse just until a crumbly dough comes together. If the dough seems dry, drizzle in a teaspoon or two of water. Press dough into a disk, wrap in plastic and chill for at least 1 hour or overnight (or up to 5 days).
  • Roll the dough out on a lightly floured surface to 3/8-inch thickness (about an 11-inch round). Place dough into a 9-inch tart pan, folding the extra dough in over the edges to build up the sides. Prick bottom of dough all over with a fork; chill in freezer for at least 30 minutes and up to 48 hours. (Cover lightly with plastic wrap if freezing for more than a couple of hours.)
  • Heat oven to 350 degrees. Line the tart crust with foil, and fill with baking weights or dried rice or beans. Bake for 15 minutes. Remove foil and weights and continue to bake until shell is light golden, another 15 to 20 minutes. Transfer to a rack to cool.
  • Prepare the filling: In a medium saucepan, combine raspberries and sugar over medium heat. Cook, stirring, until berries break down, 5 to 8 minutes. Remove pan from heat, stir in lemon juice and use a fork or wooden spoon to mash raspberries to a purée.
  • In a medium bowl, whisk together egg yolks and egg. Slowly add 1/4 cup of hot raspberry purée to egg mixture, whisking constantly. Slowly drizzle the egg-raspberry mixture back into the saucepan with remaining purée, whisking constantly to keep eggs from cooking. Turn the heat to medium-low, and add butter and a pinch of salt to the pan. Cook, stirring constantly, until the mixture thickens enough to coat a spoon, about 7 to 9 minutes.
  • Strain the mixture through a fine-mesh sieve, pressing hard on the solids, into a bowl. Allow to stand for 5 minutes, then whisk briefly to smooth.
  • Pour raspberry filling into the tart shell. Bake until filling is set (it should jiggle only slightly in the center), about 14 to 22 minutes. Remove tart from oven and increase oven temperature to 400 degrees.
  • Start preparing the meringue: Using a blender or food processor, blend the freeze-dried raspberries until you get a fine powder speckled with seeds. (The seeds won't break down so don't even try.) Set aside 1 tablespoon of raspberry powder for garnish. Combine cocoa powder with remaining raspberry powder to use for the meringue.
  • Place chocolate in heatproof bowl, and melt in microwave in 10-second intervals, stirring after each, until smooth. Set aside. (Or you can melt the chocolate in a pot on the stove over low heat, stirring constantly.)
  • Fill a medium pot with 1 inch of water and bring to a simmer over medium-high heat. In a large metal bowl, whisk together egg whites, sugar, cream of tartar and salt. Set the mixing bowl with the egg white mixture into the pot above the water, and whisk constantly by hand until sugar dissolves and mixture is warm (160 degrees on an instant thermometer) and has thickened and lightened in color, 5 to 7 minutes. Remove bowl from heat. Using an electric mixer, beat on medium-low speed and gradually increase speed to high, until mixture is thick and fluffy, and stiff peaks form, about 5 to 8 minutes. Be careful not to overbeat.
  • Sprinkle raspberry-cocoa mixture on top of meringue. Using a rubber spatula, gently fold in mixture 2 to 3 times to halfway incorporate, but remains very streaky. (Do not overmix.) Drizzle melted chocolate into meringue and gently fold until just combined and still streaky. Take care not to deflate the meringue very much. (It will deflate somewhat.)
  • Spread the meringue over the hot filling, making sure it meets the edges of the crust. Using a knife or spatula, swirl in a design. Bake until lightly browned, about 7 to 10 minutes.
  • Allow to cool completely and sprinkle the top with a little of the reserved raspberry powder. (Save the extra to perk up oatmeal, smoothies and peanut butter sandwiches.)

1 3/4 cups plus 2 tablespoons/235 grams all-purpose flour, plus more for rolling dough
1/3 cup/40 grams confectioners' sugar
Pinch of salt
1/2 cup/113 grams unsalted butter, cold and cubed
1 large egg, lightly beaten
2 cups/260 grams frozen (or fresh) raspberries
1/2 cup/100 grams granulated sugar
2 tablespoons/30 milliliters freshly squeezed lemon juice
3 egg yolks
1 large egg
6 tablespoons/85 grams unsalted butter, cut into 1/2-inch pieces
Pinch of salt
3/4 cup/20 grams freeze-dried raspberries
1 tablespoon unsweetened Dutch-processed cocoa powder
1 ounce bittersweet chocolate, coarsely chopped
4 egg whites, at room temperature
1 cup/200 grams granulated sugar
1/4 teaspoon cream of tartar
Pinch of salt

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From toprecipesfree.com

Raspberry chocolate torte recipe. How To Make chocolate raspberry torte. 1 Heat oven to 400ºF. Grease and flour round pan, 8x1 1/2 inches. 2 In medium bowl, beat 1/2 cup sugar and the butter with electric mixer on medium speed until smooth. Stir in eggs and melted chocolate until smooth and blended.
From foodnewsnews.com

Divide batter between pans. Bake in preheated 350°F (180°C) oven until golden, about 15 minutes. Run knife between side of pan and cake to loosen cake; turn cake out onto wire racks. Remove parchment paper and let cool completely. Chocolate Cream Filling: Whisk sugar, eggs, egg yolks, vanilla, coffee powder and melted chocolate; cook over low ...
From getcracking.ca

Preheat oven to 350 degrees. Grease a springform pan and line the bottom with a piece of parchment paper. Place chocolate in large measuring cup and melt in microwave oven in 30 second increments until almost melted. Stir until smooth. Divide the …
From 2cookinmamas.com

Chocolate Raspberry Torte. 1 tbsp. butter. 8 oz. (1 1/4 c.) semi-sweet chocolate chips. Make puree and chill. Make cake. After cake is baked and cooling, make cream filling and then chocolate glaze. Puree: Combine raspberries and sugar in saucepan. Bring to boil over high heat. Reduce heat and simmer 7 to 8 minutes. Puree mix in blender or food ...
From foodnewsnews.com

Heat oven to 350°F. Butter 2 (9-inch) round cake pans. Line bottom of each pan with parchment or waxed paper, cut to fit. Combine flour, cocoa, baking soda and salt in bowl; set aside. Combine 1 3/4 cups sugar and 1/2 cup butter in bowl; beat at medium speed until well mixed.
From landolakes.com

Using a stand mixer, beat eggs, vanilla and sugar in a large bowl on high speed until thick, about 6 minutes. Fold in chocolate mixture slowly. Them swirl in raspberry jam. (Because the chocolate mixture is dark, you will not see this in the finished torte. However this way the torte has a mixture of raspberry and chocolate bites without either ...
From thisishowicook.com

Instructions. First, make your own coconut butter if needed (If you already have coconut butter, skip to step 2): Place the dried, unsweetened coconut in a food processor and process for about 7-10 minutes until a nut-butter consistency …
From tessadomesticdiva.com

For the Filling. Place the chocolate, heavy cream, and butter in a microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth. Place the raspberries onto the bottom of the crust, and pour the chocolate on top. Spread out evenly, then refrigerate until firm - about 2 hours.
From marshasbakingaddiction.com

Base. Preheat the oven to 180ºC (fan)/350ºF/Gas Mark 4. Grease a springform cake tin (20-25cm diameter approx.) and set aside. Thoroughly blend all the base ingredients in a food processor or bash them with a rolling pin until fine and then pour them into a large mixing bowl. Gently melt the butter/spread in a small saucepan, on a low heat ...
From plantbasednews.org

Spray a pie plate with non-stick spray and place the crust dough into it. Form dough into a crust and place into the fridge to set until firm (5-10 minutes). While the crust sets, start on the filling. Melt chocolate in the microwave, in 20 second bursts. Do not overheat, or the chocolate will burn.
From theharvestskillet.com

¼ cup seedless raspberry preserves (such as Dickinson's) ¼ cup fat-free half-and-half ; ½ cup unsweetened cocoa ; ¾ cup granulated sugar ; ¾ cup egg substitute ; ¼ cup all-purpose flour ; 1 teaspoon vanilla extract ; 3 tablespoons fat-free hot fudge topping ; 2 ½ tablespoons seedless raspberry preserves ; 1 ½ teaspoons water
From myrecipes.com

Steps. 1. Heat oven to 350°F. Lightly spray bottom of 9-inch round cake pan with cooking spray; line bottom with parchment paper. Spray paper and side of pan with cooking spray. 2. Reserve 1/2 cup of the chocolate chips for glaze; place remaining chips in medium microwavable bowl (or place in top of double boiler).
From pillsbury.com

Directions. Preheat oven to 310°F. Butter and flour 3, 8 or 9-inch baking pans and fit a round piece of parchment paper on bottom of baking pan for easy removal of cake. Set aside 1. Sift together flour, cocoa powder, baking soda, and sugar. Set aside. 2.
From imperialsugar.com

If using regular cake pan, allow torte to cool for at least 15 minutes on a cooling rack. Run a flat edge knife along the edge of the torte. Place an inverted plate over top of torte and flip torte over such that it drops onto plate. Allow torte to …
From inspirededibles.ca

Step 1. Cake: Preheat oven to 350 degrees. Lightly coat three 8-by-2-inch round cake pans with cooking spray. Line bottoms with parchment. In a large bowl, whisk together flour, cocoa, baking soda, and salt. In another large bowl, beat butter with sugar on high speed until light and fluffy, 3 …
From therecipes.info

Melt the chocolate and the butter in the microwave (about 1-2 minutes) in a large microwave-safe bowl. Stir until smooth. Stir in the vanilla. After the eggs have warmed up (about 10 minutes in the hot water), crack into the bowl of an electric mixer. Beat on high speed until light and tripled in volume, 4 to 5 minutes.
From thatskinnychickcanbake.com

For the coulis, add all ingredients to a small saucepan and bring to a simmer. Simmer until the raspberries soften and break apart, about 5 minutes. Stir well until all are well mashed. Strain the liquid through a fine mesh sieve into a small dish. Allow to cool. Serve a small spoonful with the torte.
From missourigirlhome.com

Directions. Preheat oven to 350F. Line bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides with parchment paper. Stir chocolate and margarine in heavy medium saucepan over low heat until melted and smooth.
From plain.recipes

1/2 cup sugar: 1/4 cup cornstarch: 2 cups whole milk: 4 large egg yolks, room temperature: 2 tablespoons unsalted butter: PASTRY: 1/2 cup water: 6 tablespoons unsalted butter, cubed
From stevehacks.com

Preheat the oven to 350 degrees. Grease a 15x10x1 baking pan with vegetable shortening, and then cover it with wax paper. Grease and flour the wax paper, and then shake off the excess flour.
From aperfectfeast.com

Melt sugar and simmer for three to four minutes, whisking. In a small bowl, whisk together cornstarch and water. Add cornstarch mixture to raspberry mixture. Continue cooking for one minute. Take off the heat. Let cool. For ganache filling, add chocolate and cream to a bain marie and let melt. Whisk until well mixed. Remove from heat and let cool.
From more.ctv.ca

Preparation. Pre-heat oven to 350°F / 180°C. In the top of a double boiler, melt butter, chocolate and sugar with orange juice, stirring constantly. Remove from heat and add vanilla. Blend and cool until mixture reaches room temperature. Whisk in eggs, one at a time.
From metro.ca

Step 3. Stir the hot coffee, milk, egg and vanilla together and add it all at once to the flour mixture, blending until smooth and then increase the speed to medium and whip until pale and thick, about 3 minutes. Pour the batter into the prepared pan and tap it on the counter to eliminate any bubbles. Step 4.
From foodnetwork.ca

Raspberry chocolate torte. A star rating of 4.7 out of 5. 19 ratings. This cake takes the Austrian sachertorte to new heights. The raspberry filling adds a bright fruitiness that makes it seem far less rich than it really is. Serve in small slices.
From bbcgoodfood.com

Preheat the oven to 350°F. Line the bottoms of two 8” round pans with parchment; grease the parchment and the sides of the pans. To make the cake: Using a hand or stand mixer fitted with a whisk attachment, whip the eggs until thick and pale yellow, about 3 minutes at high speed. Reduce the mixer speed to medium-low and gradually add the baking sugar alternative, salt, …
From kingarthurbaking.com

Preheat oven to 350°F (180°C). Grease and flour Torte Pans; set aside. Prepare cake mix according to package directions; divide batter equally between pans. Bake 18-22 minutes or until wooden pick inserted into centers comes out clean. Remove from oven to cooling rack; cool 5 minutes. Remove cakes from pans; cool completely.
From pamperedchef.ca

Step 1 of 3. Mix the crushed biscuits with the melted butter in a bowl, then tip into the tin. Chill for 10 minutes. Step 2 of 3. Place the condensed milk and chocolate into a large bowl. Microwave on high for 1-2 minutes, stirring frequently, until the chocolate has melted. Using an electric hand whisk, beat well until smooth then leave to ...
From carnation.co.uk

4 large eggs, room temperature; 3/4 cup + 2 tablespoons (149g) King Arthur Baking Sugar Alternative* 1/4 teaspoon salt; 1 teaspoon vanilla extract
From mastercook.com

Instructions. Preheat oven to 350°F (180°C). Cake: Beat egg whites with electric mixer until frothy. Gradually beat in ¼ cup (50 mL) sugar, 1 tbsp (15 mL) at a time, until stiff peaks form; set aside. Beat egg yolks and remaining sugar in small mixing bowl with electric mixer until thick.
From eggs.ca

3 cups sugar: 2-3/4 cups all-purpose flour: 1 cup baking cocoa: 2 teaspoons baking soda: 1-1/2 teaspoons salt: 3/4 teaspoon baking powder: 1-1/4 cups buttermilk
From stevehacks.com

Preheat oven to 325°F. Cover bottom of pan (s) with parchment paper cut to fit; grease or spray bottom of pan. Set pan aside. TIP: Wrap a strip of aluminum foil tightly around bottom edges of pan to help prevent batter from leaking out of pan. In medium saucepan, combine chocolate, butter, and milk.
From thegratefulgirlcooks.com

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