White Chocolate Raspberry Torte Recipe

Name: White Chocolate Raspberry Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Torte; 16 ounces coarsely chopped white baking bar or 2 1/2 cups white vanilla chips; 1/2 cup butter; 4 eggs; 3/4 cup sugar; 1 1/2 cups flour; 1/8 teaspoon salt; 1/4 teaspoon almond extract; 1 cup fresh raspberries or 1 cup frozen raspberries, without syrup, thawed, drained on paper towels; 2/3 cup coarsely chopped sliced almonds; Glaze; 1/2 cup semi-sweet chocolate chips; 1 teaspoon powdered sugar, if desired

Servings: persons

Torte
16 ounces coarsely chopped white baking bar or 2 1/2 cups white vanilla chips
1/2 cup butter
4 eggs
3/4 cup sugar
1 1/2 cups flour
1/8 teaspoon salt
1/4 teaspoon almond extract
1 cup fresh raspberries or 1 cup frozen raspberries, without syrup, thawed, drained on paper towels
2/3 cup coarsely chopped sliced almonds
Glaze
1/2 cup semi-sweet chocolate chips
1 teaspoon powdered sugar, if desired

1
Heat oven to 350. Lightly grease and flour bottom and sides of 9 or 10 inch springform pan.
2
In medium saucepan over low heat, melt 8 oz. of the white baking bars and butter, stirring constantly until smooth. Cool slightly.
3
In large bowl, beat eggs on high speed until light lemon colored, about 3 minutes. Gradually add sugar, beating until thickened and very light yellow. By hand, fold in flour, salt, almond extract, melted white chocolate and remaining 8 oz. of chopped white baking bars. Fold in raspberries. Spread in greased and floured pan. Sprinkle with almonds; press lightly.
4
Bake at 350 for 55-65 minutes or until top is golden brown and springs back when touched lightly in center. Cool 30 minutes. Remove sides of pan; cool completely.
5
Melt chocolate chips in small saucepan over low heat, stirring constantly, until smooth. Using wire whisk, beat in powdered sugar until smooth. Drizzle glaze over top of torte; allow to set. Serve at room temperature. Store in refrigerator.

1243

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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

You need 13 ingredients. The key ingredients include: Torte, 16 ounces coarsely chopped white baking bar or 2 1/2 cups white vanilla chips, 1/2 cup butter, 4 eggs, and more.

Yes, White Chocolate Raspberry 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.

That's it — enjoy your meal!

White Chocolate Raspberry Torte

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions