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Delicious Chocolate Rapsberry Torte

This Chocolate Raspberry Torte is the perfect dessert for any occasion. It combines rich chocolate and tangy raspberries to create a delicious and indulgent treat.

Slice of chocolate torte on a square plate.

Nothing says unique or gourmet like a delicious blend of rich chocolate and raspberries. If you love this flavor combination as much as I do, you may also enjoy these Chocolate Raspberry Triangles.

Why You’ll Love This Recipe

  • It’s a perfect balance of rich chocolate and refreshing raspberries.
  • It is simple to make yet looks stunning, making it ideal for impressing guests.
  • And it only uses simple ingredients that are easy to find.
  • This decadent dessert is also great for holidays such as Valentine’s Day or Christmas, but it’s easy enough to make for any day of the week.
Full chocolate raspberry torte on a cake plate.

Ingredients

I’ve put together this quick overview of ingredients to help make your shopping easy. You can find the full list of ingredients and amounts needed in the printable recipe card at the bottom of this post.

  • Nabisco’s chocolate wafers
  • pecans
  • unsalted butter
  • semi-sweet chocolate chips
  • heavy whipping cream
  • raspberry jam
  • vanilla extract
  • cocoa powder
  • powdered sugar

Equipment 

This is the equipment that you will need to make this raspberry chocolate torte:

  • springform pan
  • food processor
  • microwave-safe bowl
  • whisk
  • large bowl
  • electric mixer
  • small microwave-safe bowl

How to Make This Chocolate Raspberry Torte

Crust being made in a stainless steel mixing bowl.

This is a quick overview of the steps needed to make this delicious recipe. You can find the full directions in the recipe card at the bottom of this post.

  1. Use a food processor to blend the chocolate wafers and pecans until sand-like.
  2. Transfer the mixture to a bowl and mix it with the melted butter.
  3. Press the mixture evenly into the bottom and halfway up the sides of the springform pan to form the crust.
  4. Bake the crust for 20 minutes, then take it out to cool on the counter.
Collage images of batter being made in a mixing bowl.
  1. Melt butter and chocolate chips in a large microwave-safe bowl using 45-second intervals, stirring after each interval, until completely melted.
  2. Whisk in the whipping cream until the ganache is smooth and fully combined.
  3. Pour the ganache into the cooled crust and refrigerate it for 4 hours or overnight.
  4. Heat 2 cups of raspberry jam in a microwave-safe bowl for 30 seconds, then mix until it’s soft.
  5. Spread the softened raspberry jam evenly on top of the ganache layer.
  6. Refrigerate the torte for 1 hour until the jam sets.
  7. Once cold, carefully run a knife around the edge of the crust and release the springform pan. Place the dessert on a serving platter.
  8. Chill a large mixing bowl in the freezer for 10 minutes.
  9. Take the cold bowl and add the whipped cream ingredients. Use a hand mixer to beat the cream until stiff peaks form.
  10. Fill a piping bag with the chocolate whipped cream and pipe dollops around the edge of the torte.
  11. Add fresh raspberries on top of the whipped cream dollops for decoration.

Substitutions and Additions

Want to put your own spin on this chocolate raspberry torte? Here are some substitutions and additions you could try out:

  • Instead of using raspberries, try using strawberries or blackberries for a different flavor combination.
  • Make the crust gluten-free by using gluten-free chocolate wafers or crackers.
  • Add a sprinkle of sea salt on top of the ganache layer for a sweet and salty contrast.
  • For an extra layer of flavor, mix a teaspoon of vanilla extract into the whipped cream before piping it onto the dessert.
  • Drizzle melted white chocolate over the top for an elegant touch.
Slice of chocolate torte on a square plate.

Storage

To keep your chocolate raspberry torte fresh, store it in an airtight container in the refrigerator for up to five days. To freeze, wrap the torte tightly in plastic wrap, followed by aluminum foil, to protect it from freezer burn. When ready to enjoy, thaw in the refrigerator overnight and add the whipped cream and fresh raspberries just before serving.

What to Serve With Chocolate Torte

A scoop of vanilla bean ice cream or a dollop of lightly sweetened mascarpone cream can provide a creamy touch to the torte. You can also serve this rich, sweet treat with a cup of your favorite coffee or a hot cup of tea.

Pro Tips

Here are a few tips that you can use to ensure that this recipe turns out perfectly for you when you make it.

  • Be sure to use high-quality chocolate for the ganache, as it greatly impacts the flavor and texture of the ganache.
  • Allow the torte crust to cool completely before adding the ganache to avoid melting or uneven setting.
  • Use a piping bag with a decorative tip for the whipped cream to create an elegant presentation.
  • When working with fresh raspberries, choose firm and bright berries for the best taste and visual appeal.
  • If you’re short on time, you can prepare the crust and ganache layer a day in advance and assemble the toppings just before serving.
  • If you can’t have the chocolate wafers, you can use Oreo thins with the cream removed from the center.
Slice of chocolate torte on a square plate.

FAQs

Do you have questions about this raspberry chocolate torte recipe? Here are the answers to the most commonly asked questions for this recipe.

Does a chocolate torte have a crust?

Yes, a chocolate torte typically has a crust, which serves as the base for the rich ganache filling.

Can I make a chocolate raspberry torte ahead?

Absolutely! This torte is a great make-ahead dessert. You can prepare the crust and ganache layer up to 24 hours in advance. Store the assembled torte in the refrigerator, covered tightly. Add the whipped cream and fresh raspberries just before serving.

What makes a torte different from a cake?

A torte is denser and creamier than a traditional cake. Unlike cakes, which typically use flour as their base, tortes often rely on ground nuts, breadcrumbs, or little to no flour, giving them a unique texture and flavor.

Recipe Card

Chocolate Raspberry Torte

This Chocolate Raspberry Torte has a crunchy cookie pecan crust, rich chocolate filling and sweet jam topping. So delicious!

Course Dessert
Cuisine American
Keyword Chocolate Raspberry Torte, Raspberry Chocolate Torte
Prep Time 45 minutes
Cook Time 20 minutes
Chill Time 4 hours
Total Time 5 hours 5 minutes
Servings 10 Slices

Ingredients

Chocolate Pecan Shell

  • 9 ounces Nabisco’s chocolate wafers
  • 2/3 cup pecans
  • 1/4 cup unsalted butter melted

Chocolate Filling

  • 4 cups semi sweet chocolate chips
  • 1/2 cup unsalted butter melted
  • 2 cups heavy whipping cream
  • 2 cups raspberry jam or preserves

Chocolate whipped cream

  • 2 cups heavy whipping cream
  • 2 teaspoons vanilla extract
  • 1/4 cup dark hershey cocoa powder
  • 1 cup powdered sugar

Instructions

  1. Preheat your oven to 350°F. Line the bottom of a springform pan with parchment paper and spray the entire pan with baking spray.
  2. Use a food processor to blend the chocolate wafers and pecans until they resemble sand.
  3. Transfer the mixture to a bowl and mix it with the melted butter.
  4. Press the mixture evenly into the bottom and halfway up the sides of the springform pan to form the crust.
  5. Bake the crust for 20 minutes, then take it out to cool on the counter.
  6. While the crust cools, start making the ganache filling.
  7. Melt butter and chocolate chips in a large microwave-safe bowl using 45-second intervals, stirring after each interval, until completely melted.
  8. Whisk in the whipping cream until the ganache is smooth and fully combined.
  9. Pour the ganache into the cooled crust and refrigerate it for 4 hours or overnight.
  10. Heat 2 cups of raspberry jam in a microwave-safe bowl for 30 seconds, then mix until it’s soft.
  11. Spread the softened raspberry jam evenly on top of the ganache layer.
  12. Refrigerate the tart for 1 hour until the jam sets.
  13. Once cold, carefully run a knife around the edge of the crust and release the springform pan. Place the dessert on a serving platter.
  14. Chill a large mixing bowl in the freezer for 10 minutes.
  15. Take the cold bowl and add the whipped cream ingredients. Use a hand mixer to beat the cream until stiff peaks form.
  16. Fill a piping bag with the chocolate whipped cream and pipe dollops around the edge of the tart.
  17. Add fresh raspberries on top of the whipped cream dollops for decoration.
  18. Serve and enjoy!

Thanks for stopping by. I hope you enjoyed today’s feature recipe. Be sure to scroll up to the recipe card to copy and print out the recipe and pin away on Pinterest to save for later on.

Please stop back again soon, there are so many more recipes to see both sweet and savory. New ones too!

Bye for now…

Disclosure: You may see links to ingredients or cooking items in the ingredient, instructions, or equipment sections of this post. I’m a participant in the Amazon Services LLC Associates Program, an affiliate advertising program. I will receive a small percentage of sales generated by these links. However, this in no way increases the price of the items.

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