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For an elegant ending to the meal, impress guests with this gorgeous guilt-free torte. “The chocolate cake by itself is truly wonderful, but the light, creamy raspberry filling really makes it special,” says Sharon Kurtz, of Emmaus, Pennsylvania.
This recipe is:
Healthy
Nutritional Facts 1 slice (calculated without optional garnish) equals 281 calories, 8 g fat (3 g saturated fat), 37 mg cholesterol, 223 mg sodium, 49 g carbohydrate, 2 g fiber, 5 g protein.
Originally published as Chocolate Raspberry Torte in Healthy Cooking April/May 2009, p28
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on May. 11, 2013 by abagailesh
SUPER delicious cake!!! definitely had to DOUBLE the cream. I'll be making this again!
Reviewed on Mar. 21, 2011 by hobby2
I made this cake and did substitute Splenda for the sugar and it worked great !! Everyone loved the cake and the one thing I really liked about this cake was that even stored for 3 days this cake was very moist and delicious. I agree that there isn't as much filling as the picture shows but if you are doubling the filling recipe you are adding a lot of extra fat and calories to it which I don't want to add. I would definitely make this cake again !!
Reviewed on Feb. 17, 2011 by pegcaratelli
Very very good and beautiful as well. I made it in a sheet cake pan, then cut into four pieces and stacked. Doubled the filling but had some left over. Served it topped with fresh raspberries macerated in whipped cream flavored vodka, with a squirt of whipped cream on top of that. Magnificent!
Reviewed on Feb. 10, 2011 by pineyguy
I will make this cake, but use Splenda instead of sugar. I substitute this for sugar in all of my baking and have not had a problem yet.
Reviewed on Feb. 10, 2011 by Alouette
I haven't made this...it sounds great, but 2c. sugar doesn't sound "guilt-free" to me. I would be interested to know how many grams per serving.
Reviewed on Jul. 07, 2010 by emmylilg
Followed advice given by others and doubled filling. Still didn't seem to be enough. Added 16 oz of whip topping to filling to make it stretch more.
Reviewed on Mar. 31, 2010 by jena610louise
I have made this several times and it has always been a hit! The cake is very moist and rich. My only criticism is the same as the others - there was not enough filling.
Reviewed on Mar. 30, 2010 by KwaiChangCaine
I just made this recipe the other day, but considering I live in the strawberry capital of the world I decided to use strawberry for the filling and the garnish instead of raspberry. It is certainly a delicious cake, but I havetwo constructive critisms:1. If I make this again I will use 8-inch pans instead of 9-inch. The 9-inch cakes were extremely difficult to both slice in half horizontally and pick up and place once they were cut.2. There was not enough filling to spread over all three layers. I would at least add 1/2 portions to the filling recipe, or perhaps even double it.
I just made this recipe the other day, but considering I live in the strawberry capital of the world I decided to use strawberry for the filling and the garnish instead of raspberry. It is certainly a delicious cake, but I havetwo constructive critisms:
1. If I make this again I will use 8-inch pans instead of 9-inch. The 9-inch cakes were extremely difficult to both slice in half horizontally and pick up and place once they were cut.
2. There was not enough filling to spread over all three layers. I would at least add 1/2 portions to the filling recipe, or perhaps even double it.
Reviewed on May. 17, 2009 by mjeld
I did not seem to have quite as much filling as the picture suggests but it was a really great recipe! All of our guests loved it.
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