Chocolate-Raspberry Torte

The combination of chocolate and raspberries is a classic pairing that creates a perfect balance of sweetness and tartness in this decadent dessert.

This is vegetarian recipe. Dish can be prepared in 190 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

Print Recipe

Medium

Chocolate-Raspberry Torte

Cooking Method: Baking Cuisine: International Courses: Cake, Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 30 min Cook Time 40 min Rest Time 120 min Total Time 3 hrs 10 mins

Servings: 8 Calories: 3200

Best Season: Suitable throughout the year

Ingredients

Servings

• 200 gram Dark chocolate
• 150 gram Butter
• 150 gram Sugar
• 4 unit Eggs
• 100 gram All-purpose flour
• 50 gram Cocoa powder
• 1 cup Raspberries
• 1 cup Whipped cream
• 2 teaspoon Powdered sugar

Instructions

1. Preheat the oven to 180°C (350°F). Grease and line a 9-inch round cake pan.
2. Melt the dark chocolate and butter in a heatproof bowl over a pan of simmering water. Stir until smooth.
3. In a separate bowl, whisk together sugar and eggs until pale and fluffy.
4. Gradually add the melted chocolate mixture to the egg mixture, whisking constantly.
5. Sift in the flour and cocoa powder, and gently fold until just combined.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. Once the cake is cooled, spread whipped cream over the top and decorate with fresh raspberries.
10. Dust with powdered sugar before serving.

Nutrition Facts

Servings 8

---

Amount Per Serving

Calories 400kcal

% Daily Value *

Total Fat 24g37%

Total Carbohydrate 42g15%

Sugars 30g

Protein 6g12%

---

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.