Raspberry-Cream Chocolate Torte Recipe

Name: Raspberry-Cream Chocolate Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup butter, softened; 1 cup sugar; 3 large eggs; 2 teaspoons vanilla extract; 2 cups all-purpose flour; 3/4 cup baking cocoa; 1-1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1-1/3 cups whole milk; 1 package (10 ounces) frozen unsweetened raspberries, thawed; 1 envelope unflavored gelatin; 1 cup heavy whipping cream; 1/4 cup confectioners' sugar; 1/2 teaspoon vanilla extract; 1/2 cup semisweet chocolate chips; 3 tablespoons heavy whipping cream

Servings: persons

2/3 cup butter, softened
1 cup sugar
3 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup baking cocoa
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1-1/3 cups whole milk
1 package (10 ounces) frozen unsweetened raspberries, thawed
1 envelope unflavored gelatin
1 cup heavy whipping cream
1/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
1/2 cup semisweet chocolate chips
3 tablespoons heavy whipping cream

1
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa, baking powder and soda; gradually add to creamed mixture alternately with milk, beating well after each addition.
2
Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper. Spread batter evenly into pan. Bake at 350u00b0 for 15-20 minutes or until cake springs back when lightly touched in center. Cool for 10 minutes before removing from pan to a wire rack; carefully remove paper. Cool completely.
3
For filling, puree raspberries in a food processor. Strain, reserving juice and discarding seeds. Place juice in a small saucepan. Sprinkle with gelatin; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved. Cool to room temperature.
4
In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Gently fold into raspberry mixture.
5
Trim edges from cake. Cut into four 7-1/2x4-1/2-in. rectangles. Place one rectangle on a serving platter; spread with a third of the filling. Repeat layers twice. Top with remaining rectangle.
6
For ganache, place chocolate chips and cream in a small saucepan. Cook and stir over low heat until chocolate is melted. Cool until thickened, about 10 minutes. Spread over torte. Refrigerate for 2 hours before serving.

1283

kcal

Calories

Fat

147

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2/3 cup butter, softened, 1 cup sugar, 3 large eggs, 2 teaspoons vanilla extract, and more.

Yes, Raspberry-Cream Chocolate Torte falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Raspberry-Cream Chocolate Torte

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