This almost flourless Chocolate Raspberry Torte is fudgy perfection!

Originally Published 03/11/2021

It’s also super easy to put together, which makes it even better!

I’ll be honest, I had to look up what makes a torte a torte. Is it a cake? Is it a brownie? Turns out, it’s sort of both. The minimal amount of flour “causes the torte to be much heavier in both texture and taste.” So it is a super-rich, dense amazing chocolate dessert!

So if you need an easy and decadent dessert, check out the recipe for this Chocolate Raspberry Torte below!

Because of the small amount of flour in this recipe,

the rising of the cake is more dependent on the whipping of the eggs.

It’s important to start with room-temperature eggs so that they can expand with as much air whipped into them as possible while they’re being beaten! After the eggs have been mixed for a few minutes on their own, add in the sugar a little bit at a time. Once all the sugar is in, continue whipping until the eggs reach the ribbon stage.

King Arthur Flour has a great blog entry explaining why this is a necessary step in cake baking, “The ribbon stage specifically refers to the thick, pale, foam-like batter created when eggs and sugar are beaten together.”

Basically, “The goal in beating eggs and sugar is to incorporate plenty of air into the mixture for a light and fluffy cake. Because these cakes rely on eggs for structure and lift, properly aerating the mixture is crucial. In other words, ribbon stage is key to the texture and height of your final baked cake.”

After the eggs & sugar have reached the ribbon stage,

the melted butter & chocolate, are added next. 

I have a couple of glass Pyrex measuring cups that I use for everything. They are heat-proof and just so handy! I used my 4-cup one to melt the butter and chocolate chips together. Start by melting the butter first and then add the chocolate chips to the hot butter. There is less chance of the chocolate seizing up this way.

This recipe also calls for a packet of Starbucks Instant Coffee melted in with the chocolate and butter. I used the Columbia, but the Pike’s Place or Espresso would work too. To me, this one packet doesn’t add too much coffee flavor to the torte. It mostly just creates a deeper flavor to the chocolate. If you don’t care for coffee the recipe can be made without this!

After all the chocolate is thoroughly melted and smooth, slowly pour it into the egg/sugar mixture. Mix this all together and then finish up by adding in the 1/2 cup of flour, baking powder, and salt. That’s it! I told ya this Chocolate Raspberry Torte was easy!

For this Chocolate Raspberry Torte,

I used a 9″x3″ cake tin.

It’s important to make sure the cake tin is greased super good. To make double sure the Chocolate Raspberry Torte comes out of the pan, also place a small round of parchment on the bottom of the tin, and grease that as well. And, use a couple of tablespoons of flour to coat the tin too.

All insurance that your beautiful torte will come out of the tin in one piece!

Pour the batter into the prepared cake tin, smooth it around, and bake it on the middle rack of the oven at 350 degrees for 45-60 minutes.

Obviously, with chocolate cake, you can’t tell if it’s done when it’s golden brown. So, if the center is set and a toothpick poked into the middle comes out clean, you should be good to go!

Remove it from the oven and let it cool completely in the cake tin. Once it is good and cool, use a knife to separate any sides that might be stuck to the cake tin still, and then gently turn out onto a serving plate.

Finally,

on to the raspberry part of this Chocolate Raspberry Torte. 

When your cake is almost ready to come out of the tin, it’s time to make some chocolate raspberry ganache!

In another heatproof bowl, warm up the heavy whipping cream and then add in the fresh raspberries and chocolate chips. Keep stirring until the raspberries and the chocolate chips break down. You will probably need to put it back in the microwave to help finish melting the chocolate chips. Only warm it back up for short amounts of time though so you don’t burn the cream or the chocolate!

Once everything is melted and stirred together, pour the raspberry chocolate ganache on top of the torte and smooth it all around. Top it off with the rest of the fresh raspberries and a sprinkle of powdered sugar and it’s ready to serve! And there you have it, a pretty simple, gorgeous dessert that would be perfect for a dinner party…. or even just a mid-week pick-me-up!

Print Recipe

Chocolate Raspberry Torte

A superbly decadent and rich chocolate torte topped with a chocolate raspberry ganache and fresh raspberries! Oh – and it’s super easy to make!

Prep Time20 minutes mins

Cook Time50 minutes mins

Course: Dessert

Keyword: chocolate raspberry ganache, chocolate raspberry torte, dessert, easy dessert

Servings: 8 slices

Equipment

• Kitchenaid Mixer
• 9″ cake tin
• Mixing Bowls
• Measuring Cups and Spoons
• Rubber Spatula
• Parchment Paper

Ingredients

Chocolate Torte

• 2 Sticks Salted Butter
• 2 Cups Chocolate Chips
• 1 Packet Starbucks Instant Coffee
• 3 Eggs room temperature
• 3/4 Cup Sugar
• 1/2 Cup All-Purpose Flour
• 1 tsp Baking Powder
• 1/4 tsp Salt

Chocolate Raspberry Ganache

• 1/4 Cup Heavy Cream
• 1/4 Cup Fresh Raspberries
• 1/2 Cup Chocolate Chips

Topping

• 1/8 Cup Powdered Sugar
• 1/4 Cup Fresh Raspberries

Instructions

Chocolate Torte

• Grease a 9″ by 3″ deep cake tin. Cut a circle of parchment paper that fits in the bottom of the cake tin, place it in there and spray with oil too. Take two tablespoons of flour and dust the greased cake tin with flour as well. Preheat the oven to 350 degrees.
• Place 2 sticks of butter in a microwave-safe bowl and melt for 30-45 seconds. Add in two cups of chocolate chips to the melted butter as well as the packet of Starbucks instant coffee and stir. Place back in the microwave for 15-20 seconds to finish melting the chocolate chips. Stir the butter, chocolate chips, and instant coffee together until everything is melted and smooth. Set aside.
• In the Kitchenaid mixer with the paddle attachment, add three room temperature eggs, Start out beating them on medium speed and then increase to high speed. Beat the eggs until they become paler yellow and start to double in size – 5 to 8 minutes.
• Turn the mixer down to medium-high speed and add the sugar into the eggs one tablespoon at a time until it is all mixed in. Turn the mixer back up to high and continue to whip for another 5 minutes.
• Next, pour all of the butter/melted chocolate into the mixer and mix until combined.
• After this, turn the mixer off and add in the 1/2 cup of all-purpose flour, teaspoon of baking powder, and 1/4 tsp of salt. Mix until combined and no dry ingredients are left.
• Pour all of the cake batter into the prepared cake tin and spread evenly around the pan. Place the cake tin on the middle rack of your oven and bake at 350 degrees for 45-60 minutes or until the center is set and you can poke a toothpick in the middle of the cake and it comes out clean.

Chocolate Raspberry Ganache

• While the cake is baking you can make the ganache. Pour 1/4 cup of heavy whipping cream into a heat-proof bowl and warm up in the microwave for 30 seconds. Then add in 1/4 cup of fresh raspberries and 1/2 cup of chocolate chips. Stir together until all the chocolate chips are melted. 

Place back in the microwave for 20-30 seconds if the chocolate chips aren’t melting. Set aside for later.

Finish

• Once the cake is finished baking, remove it from the oven and allow it to cool on the cooling rack for 20 – 30 minutes. After this, you should be able to gently flip the cake tin upside down and turn out a serving tray. Once it comes out of the tin turn it right side up.
• Pour and smooth the chocolate raspberry ganache all over the top of the cake. Finish decorating it with what is left of the raspberries and sprinkle with powdered sugar!
• Serve immediately and enjoy!

Notes

The Chocolate Raspberry Torte can be kept in the fridge for 3-4 days.

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