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A piece of the chocolate torte on a plate with raspberries.

Chocolate Raspberry Torte

Amanda
I’ve finally landed on the chocolate torte recipe I’ll keep making for years. It’s everything I want in a dessert! Satisfying, decadent, and just the right balance of airy and fudgy.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 8 slices

Equipment

  • 8 inch cake pan
  • Parchment Paper
  • Handheld or stand mixer

Ingredients
 

  • 8 tablespoons (113 grams) salted butter add ¼ teaspoon kosher salt if you do not have salted butter
  • 1 and ¼ cups (9 oz, 256 grams) dark chocolate (make sure it is 60-65%) a chopped bar is best but can use high quality dark chocolate chips
  • ¾ cup (150 grams) granulated sugar
  • 1 tablespoon Instant Espresso Powder
  • ¼ cup (25 grams) dutch processed cocoa powder
  • 1 teaspoon vanilla extract
  • 4 large eggs room temperature is best
  • ¼ teaspoon baking powder
  • fresh raspberries for serving

Instructions
 

  • Preheat the oven to 350°F.
  • Crumple a sheet of parchment paper into a ball, then flatten it out and press it into an 8 inch cake pan. You can grease the cake pan so the parchment sticks. Make sure the parchment is slightly larger than the pan so you have overhang to easily lift the torte out later. See photos in post above for reference.
  • Cube the butter and place it in a microwave safe bowl with the chopped chocolate. Microwave in 30 second intervals, stirring in between, until fully melted and smooth.
  • Add the sugar right away and beat well on medium speed using a handheld or stand mixer.
  • On low, beat in the espresso powder, vanilla, and cocoa powder, mix until combined.
  • Add the eggs one at a time, beating well after each addition until each egg is incorporated.
  • Sprinkle the baking powder over the top and beat for about 30 seconds until well incorporated.
  • Pour the batter into the prepared pan. Bake for 20 to 23 minutes, until the top looks puffed and might appear cracked, and the center looks set and dry. If you want to check, the internal temperature should be 200°F.
  • Remove from the oven and let it cool completely on the counter. The torte will fall slightly as it cools, which is expected.
  • Allow to cool for a few hours before slicing and serving. Serve with fresh raspberries.

Notes

Store the chocolate torte in an airtight container at room temperature for up to 2 days. It also freezes well, wrap tightly in plastic wrap, then foil, and freeze for up to 1 month. Thaw at room temperature before enjoying.
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