How To Make A Raspberry Chocolate Torte

How To Make A Raspberry Chocolate Torte


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This raspberry chocolate torte is gorgeous and flavorful. It will be snapped up in seconds at your Christmas party.

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Time needed

20 min preparation + 20 min cooking

Serving Size / Yield

12 servings


  • 12 fresh raspberries
  • 4 T. raspberry jam
  • 225 g. dark chocolate
  • 175 g. unsalted butter
  • 2 tsp. vanilla extract
  • ¼ tsp. instant coffee powder
  • 100 g. toasted almonds
  • 2 T. flour
  • ½ tsp. salt
  • 5 eggs
  • 140 g. golden caster sugar
  • Glaze:
  • 140 g. dark chocolate, chopped
  • 100 mL. double cream
  • Sweet vanilla cream
  • Icing sugar

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Heat the oven at 350 degrees. Line two cake tins with parchment paper. Melt the chocolate and butter in the microwave and leave it to cool. Mix in the vanilla and coffee powder while it cools and mix. Place the almonds into the food processor and ground them. Add the flour and salt. Whisk in the eggs and slowly add the sugar. Pour the cooled chocolate mixture into the flour mixture. Divide the mixture into two cake tins. Let them bake for 15 minutes and let them cool. Mash up the raspberries and mix them in with the jam. Spread this over one of the cooled cakes. Place the other cake on top of the spread. For the glaze bring the cream to a boil, pour it over the chopped chocolate and mix until smooth or thick. Spread it over the top and the sides of the cake. Top it with raspberries, icing sugar, and vanilla cream.

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