Valentine’s Day is coming. For sure, my most favorite holiday! Hugs, kisses, hearts, love, pink, red, sparkles….all perfection and the day we all speak the same language–CHOCOLATE! This chocolate raspberry torte is a winner for your Valentine’s dessert! It is beyond easy to make and tastes so decadent like you were cooking all day long!
My friend Liz (From That Skinny Chick Can Bake) and I have this awesome monthly feature called Two Sweetie Pies. Each month, we choose a recipe from the other’s blog and feature it. We do not tell each other which recipe we are working on until reveal day which is always so exciting! This was a fabulous pick this month, especially with Valentine’s Day right around the corner!
To serve the cake, Liz makes a fabulous raspberry sauce you can find here. I opted for hot fudge. Either way, you can’t go wrong!
Check out this Cheesecake Moat in place of a roasting pan. I LOVE mine!
Precut 9 inch parchment circles! (best time saver!)
- 2½ sticks, or 10 ounces, butter
- 20 ounces semisweet chocolate, finely chopped
- 1 tablespoon vanilla extract
- 6 large eggs, at room temperature
- ⅓ cup heavy cream
- 2 ounces semisweet chocolate, chopped
- Hot fudge sauce
- raspberries for decoration
- Preheat the oven to 400º.
- Spray the bottom and sides of a 9-inch springform pan with non-stick cooking spray or cooking spray with flour.
- Line the bottom with a round of parchment and grease the top.
- Wrap the sides in 2 layers of aluminum foil and then place in a roasting pan and set aside.
- As an alternative, you can place your pan in a cheesecake moat which I love!!
- Melt the chocolate and the butter until smooth.
- Add vanilla.
- Crack eggs into the bowl of an electric mixer and beat on high speed until light and tripled in volume, 4 to 5 minutes.
- Add ¼ of the whipped eggs to the chocolate mixture.
- Fold in the eggs thoroughly to lighten the chocolate mixture.
- Gently fold the remaining eggs into the chocolate mixture.
- Transfer immediately to the prepared springform pan.
- Pour hot water into the roasting pan until it reaches halfway up the sides of the springform.
- Bake for 17-18 minutes; the center will be jiggly when removed from the oven. Remove from the water bath and cool to room temperature. Remove the foil. Run a knife around the perimeter of the pan.
- Put heavy cream and semisweet chocolate in a small microwave-safe bowl and microwave for about 1 minute.
- Whisk smooth and cool to room temp.
- Pour the glaze over the torte (while it's still in the springform pan), then chill the torte in the refrigerator until firm, 6 to 8 hours.
- To serve the cake, again run a knife around the perimeter of the cake. Remove sides of the pan. Slice with a hot, dry knife. Serve with hot fudge and raspberries!