Indulge in this rich yet airy Chocolate Raspberry Torte, a dessert that perfectly balances fudgy decadence with a light, melt-in-your-mouth texture.
Made with wholesome dark chocolate, this torte is naturally high in antioxidants and contains healthy fats, making it a slightly more guilt-free treat.
Quick to prepare and simple to bake, it’s perfect for everyday indulgence or special occasions.
Chocolate Raspberry Torte
Equipment
- 8-inch cake pan
- Parchment paper
- Handheld or stand mixer
- Microwave-safe bowl
- Spatula
Ingredients
- 8 tablespoons 113 g salted butter, or unsalted with ¼ tsp kosher salt
- 1¼ cups 256 g dark chocolate (60–65%), chopped or high-quality chips
- ¾ cup 150 g granulated sugar
- 1 tablespoon instant espresso powder
- ¼ cup 25 g Dutch-processed cocoa powder
- 1 teaspoon vanilla extract
- 4 large eggs room temperature
- ¼ teaspoon baking powder
- Fresh raspberries for serving
Instructions
- Preheat Oven And Prepare Pan: Begin by preheating your oven to 350°F (175°C). While the oven warms, prepare your 8-inch cake pan. Cut a sheet of parchment paper slightly larger than the pan’s bottom and sides. Crumple it gently, then flatten it out—this helps it fit snugly into the pan. Lightly grease the pan first to ensure the parchment sticks and can be lifted out easily once the torte is baked. This step prevents sticking and allows for a smooth release of your dessert.
- Melt Butter And Chocolate Together: Cut the butter into small cubes for even melting. Place the butter and chopped dark chocolate into a microwave-safe bowl. Heat in 30-second intervals, stirring thoroughly between each interval, until the mixture is fully smooth and glossy. Make sure there are no lumps; this ensures a velvety torte texture. Be careful not to overheat, as chocolate can seize or burn.
- Incorporate Sugar: While the chocolate mixture is still warm, add the granulated sugar. Using a handheld or stand mixer, beat the mixture on medium speed until fully combined. This step helps dissolve the sugar into the chocolate-butter base and contributes to the torte’s rich, fudgy texture.
- Add Espresso, Cocoa, And Vanilla: Reduce the mixer speed to low and add the instant espresso powder, Dutch-processed cocoa, and vanilla extract. Mix gently until everything is fully incorporated. The espresso enhances the depth of the chocolate flavor without making the torte taste like coffee, while the cocoa intensifies richness, and the vanilla adds aromatic warmth.
- Incorporate Eggs Gradually: Add the eggs one at a time, beating well after each addition. Ensure each egg is fully incorporated before adding the next. This helps create a smooth batter and prevents curdling, ensuring your torte has a perfect airy-fudgy balance. Room temperature eggs are recommended for better emulsification with the chocolate.
- Fold In Baking Powder: Sprinkle the baking powder over the top of the batter. Beat on low for about 30 seconds, just until incorporated. The small amount of baking powder gives the torte a slight lift while maintaining its dense, fudgy texture. Overmixing here can make the torte less tender, so mix gently.
- Transfer Batter To Prepared Pan: Pour the prepared batter into the parchment-lined cake pan. Smooth the top gently with a spatula, ensuring even distribution. Slightly tap the pan on the counter to remove any large air bubbles, which can prevent cracking and ensure a smooth, uniform top.
- Bake To Perfection: Place the pan in the preheated oven and bake for 20–23 minutes. The torte is done when the top looks puffed, may have tiny cracks, and the center appears set. To be precise, the internal temperature should reach about 200°F (93°C). Avoid overbaking, as this will make the torte dry rather than luxuriously fudgy.
- Cool Completely Before Removing: Remove the torte from the oven and let it cool completely on the counter in the pan. As it cools, the torte will naturally settle and sink slightly—this is normal and expected. Cooling fully ensures clean slicing later and allows the texture to set perfectly.
- Serve With Fresh Raspberries: Once cooled, carefully lift the torte out using the parchment overhang. Place it on a serving plate and garnish with fresh raspberries. The tartness of the raspberries balances the rich chocolate flavor, creating a beautiful, elegant presentation. Slice carefully with a sharp knife and enjoy a decadent, melt-in-your-mouth dessert.
Notes
- Always use high-quality dark chocolate (60–65%) for the best flavor and smooth texture.
- Room temperature eggs help the batter emulsify better, ensuring a consistent fudgy texture.
- Dutch-processed cocoa powder enhances chocolate depth without adding bitterness.
- Use instant espresso powder to boost chocolate flavor; it won’t make the dessert taste like coffee.
- For clean slices, let the torte cool completely before removing from the pan.
- Fresh raspberries provide natural tartness that balances the rich chocolate, but other berries work too.
- This torte freezes well—wrap tightly in plastic and foil for up to a month.
Chef’s Secrets For Perfect Texture
Achieving the perfect balance of fudgy and airy in this torte depends on careful mixing and timing.
Melting the chocolate and butter slowly ensures a smooth, glossy base, while beating in the eggs one at a time creates a stable structure without deflating the batter.
Avoid overbaking, as even a few extra minutes can dry the torte.
Using parchment with an overhang guarantees effortless removal, giving the torte a professional presentation without sticking.
Small touches like room-temperature eggs, high-quality chocolate, and fresh berries elevate both flavor and texture dramatically.
Serving Suggestions For Elegant Presentation
Serve this torte as a decadent dessert for dinner parties or special occasions.
Arrange fresh raspberries on top and around the plate for a vibrant contrast, and dust lightly with cocoa powder or powdered sugar for a refined touch.
A dollop of lightly whipped cream, mascarpone, or a scoop of vanilla bean ice cream complements the chocolate’s richness.
For brunch or afternoon tea, slice into small wedges and serve with a fresh berry compote or a drizzle of raspberry coulis to intensify flavor and visual appeal.
Storage Tips For Maximum Freshness
Store the torte at room temperature in an airtight container for up to two days; this keeps it soft and fudgy.
For longer storage, wrap tightly in plastic wrap followed by foil and freeze for up to one month.
Thaw at room temperature before serving to preserve texture.
Avoid refrigerating for long periods, as cold storage can dry out the torte.
If storing sliced pieces, separate layers with parchment to prevent sticking and maintain a perfect presentation.
Frequently Asked Questions
1. Can I make this torte ahead of time?
Yes! This torte can be prepared a day or two in advance.
Bake it, cool completely, and store at room temperature or in the freezer.
If frozen, thaw fully before serving for the best texture.
2. Can I use milk chocolate instead of dark chocolate?
You can, but milk chocolate will make the torte sweeter and less intense.
Dark chocolate (60–65%) balances sweetness with rich chocolate flavor and keeps the texture fudgy and satisfying.
3. Is it necessary to use instant espresso powder?
While optional, espresso powder enhances the chocolate’s depth without adding a coffee taste.
If unavailable, you can omit it, but a small pinch will noticeably improve flavor.
4. Can I substitute raspberries with other fruits?
Absolutely! Fresh blackberries, blueberries, or sliced strawberries work beautifully.
Choose fruits with a slight tartness to balance the richness of the chocolate.
5. How can I get clean, neat slices?
Ensure the torte has cooled completely before cutting.
Use a sharp knife, wiping it clean between slices, and consider chilling briefly if your kitchen is warm.
Parchment overhang helps lift the torte cleanly from the pan.
