Chocolate-Raspberry Torte

Chocolate-Raspberry Torte

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Don't let the relative lack of height fool you.  This torte packs all of the chocolate and raspberry flavor you can handle into its two dense layers.  Notice the size of the slice.  That is just about right to satisfy the dessert craver after a nice meal.  But believe me, you'll want to have another for breakfast the next morning when you open the fridge and catch the gleam shining off the chocolate ganache.


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  • Chocolate-Raspberry Torte
  • For the Cake and Filling
  • 8 ounces semisweet chocolate, chopped fine
  • 12 Tablespoons (6-ounces) unsalted butter, cut into 1/2-inch pieces
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon instant espresso powder
  • 1 3/4 cups (about 7-ounces) sliced almonds, lightly toasted and divided
  • 1/4 cup unbleached all-purpose flour
  • 1/2 teaspoon kosher salt
  • 5 extra large eggs
  • 3/4 cup granulated sugar
  • 1/2 cup fresh raspberries, plus 12-16 individual berries for garnish
  • 1/4 cup seedless raspberry jam
  • For the Chocolate Ganache Glaze
  • 5 ounces semisweet chocolate
  • 1/2 cup heavy cream
  • 1 Tablespoon Chambord
  • For the Cake

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