Raspberry-Cream Chocolate Torte Recipe
Raspberry-Cream Chocolate Torte Recipe photo by Taste of Home
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Raspberry-Cream Chocolate Torte Recipe

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This spectacular torte looks and tastes like it came from a European bakery. Although it takes some time to make, each step is actually very easy.
TOTAL TIME: Prep: 50 min. + cooling Bake: 15 min. + chilling
MAKES:8-10 servings
TOTAL TIME: Prep: 50 min. + cooling Bake: 15 min. + chilling
MAKES: 8-10 servings


  • 2/3 cup butter, softened
  • 1 cup sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 3/4 cup baking cocoa
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1-1/3 cups milk
  • 1 package (10 ounces) frozen unsweetened raspberries, thawed
  • 1 envelope unflavored gelatin
  • 1 cup heavy whipping cream
  • 1/4 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup semisweet chocolate chips
  • 3 tablespoons heavy whipping cream

Nutritional Facts

1 slice: 503 calories, 29g fat (17g saturated fat), 140mg cholesterol, 295mg sodium, 56g carbohydrate (31g sugars, 3g fiber), 9g protein.


  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa, baking powder and soda; gradually add to creamed mixture alternately with milk, beating well after each addition.
  2. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper. Spread batter evenly into pan. Bake at 350° for 15-20 minutes or until cake springs back when lightly touched in center. Cool for 10 minutes before removing from pan to a wire rack; carefully remove paper. Cool completely.
  3. For filling, puree raspberries in a food processor. Strain, reserving juice and discarding seeds. Place juice in a small saucepan. Sprinkle with gelatin; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved. Cool to room temperature.
  4. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Gently fold into raspberry mixture.
  5. Trim edges from cake. Cut into four 7-1/2-in. x 4-1/2-in. rectangles. Place one rectangle on a serving platter; spread with a third of the filling. Repeat layers twice. Top with remaining rectangle.
  6. For ganache, place chocolate chips and cream in a small saucepan. Cook and stir over low heat until chocolate is melted. Cool until thickened, about 10 minutes. Spread over torte. Refrigerate for 2 hours before serving. Yield: 8-10 servings.
Originally published as Raspberry-Cream Chocolate Torte in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p75

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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