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Chocolate Raspberry Torte
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Chocolate Raspberry Torte
Indulge in the rich flavors of dark chocolate and the sweetness of fresh raspberries with this decadent chocolate raspberry torte recipe. Perfect for special occasions or as a show-stopping dessert, this torte is sure to impress with its velvety chocolate ganache and vibrant raspberry coulis. With a delicate balance of textures and flavors, this recipe is a masterclass in dessert making. The combination of dark chocolate, fresh raspberries, and toasted almonds creates a delightful harmony of flavors and textures that will leave your guests wanting more.
Time Cook
120
Level
Intermediate
Calories
420
Allergens
Gluten, Dairy, Nuts
Ingredients
250 g
Dark Chocolate
150 Calories
200 g
Fresh Raspberries
60 Calories
100 g
Toasted Almonds
50 Calories
200 ml
Heavy Cream
100 Calories
100 g
Unsalted Butter
70 Calories
200 g
Granulated Sugar
80 Calories
100 g
All-Purpose Flour
30 Calories
2 large
Egg Whites
10 Calories
1 tsp
Vanilla Extract
0 Calories
Step-by-Step Instructions
1
Preheat the oven to 180°C (350°F). Grease and flour a 23cm (9-inch) springform pan. In a medium bowl, whisk together the flour, granulated sugar, and unsalted butter until well combined. Press the mixture into the prepared pan and bake for 20-25 minutes, or until lightly golden. Allow the crust to cool completely.
2
In a double boiler, melt the dark chocolate over low heat. Remove from the heat and stir in the heavy cream until smooth. Pour the chocolate ganache over the cooled crust and refrigerate for at least 2 hours, or until set.
3
In a blender or food processor, puree the fresh raspberries until smooth. Strain the seeds from the puree and discard the seeds. In a small saucepan, combine the raspberry puree and granulated sugar. Bring to a boil over medium heat, then reduce the heat and simmer for 5-7 minutes, or until the coulis has thickened slightly. Allow the coulis to cool to room temperature.
4
To assemble the torte, place the cooled crust on a serving plate. Pour the chocolate ganache over the crust, followed by the raspberry coulis. Garnish with fresh raspberries and toasted almonds. Refrigerate for at least 30 minutes before serving.
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Where cooking meets life and technology.
© 2025 Cooklaif