Go Back

Chocolate Raspberry Torte

Print Recipe Pin Recipe

Ingredients
  

Torte:

  • 2½ sticks or 10 ounces, butter
  • 20 ounces semisweet chocolate finely chopped
  • 1 tablespoon vanilla extract
  • 6 large eggs at room temperature

Glaze:

  • ⅓ cup heavy cream
  • 2 ounces semisweet chocolate chopped
  • Hot fudge sauce
  • raspberries for decoration

Instructions
 

  • 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.

Glaze

  • 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!