Description

A dense, decadent chocolate torte layered with tart raspberry filling. This special occasion dessert is worth the extra effort for a show-stopping weekend treat.

Ingredients

Scale

1 cup unsalted butter, softened
2 cups granulated sugar
6 large eggs, room temperature
1 cup all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1 cup heavy cream
8 oz dark chocolate, chopped
1 cup fresh raspberries
1/4 cup powdered sugar

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
Gradually fold the dry ingredients into the wet mixture until just combined.
Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the torte to cool completely in the pan on a wire rack.
While the torte cools, heat the heavy cream until simmering, then pour over the chopped dark chocolate to create a ganache. Stir until smooth.
Spread the chocolate ganache over the cooled torte.
Arrange fresh raspberries on top of the ganache.
Dust with powdered sugar before serving.

Notes

This recipe is best made on a weekend due to the cooling and assembly time. Ensure eggs are at room temperature for a better batter texture. Fresh raspberries work best, but frozen can be used if thawed and drained.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 35
Sodium: 120
Fat: 28
Saturated Fat: 17
Carbohydrates: 45
Fiber: 4
Protein: 6

Keywords: chocolate raspberry torte, raspberry chocolate cake, easy dessert for guests, chocolate torte recipe, weekend dessert