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Bittersweet Chocolate Torte

Bittersweet Chocolate Torte recipe
Recipe and Photo by: Better Homes and Gardens
Raspberries and chocolate—the perfect duo. They're made all the more delicious with butter in this heart shaped torte.
30 min
9 hr 20 min
16 servings

What You Need

 ounces bittersweet or semisweet chocolate, coarsely chopped
cup  butter
cup  milk
 teaspoon vanilla
cup  granulated sugar
cup  all-purpose flour
cup  seedless red raspberry jam
1-1/2 to 2
cups  fresh raspberries
 Sifted powdered sugar (optional)

Make It

1. Grease the bottom of an 8-inch heart-shape cake pan with a removable bottom or an 8-inch round springform pan; set pan aside. In a heavy medium saucepan combine chocolate, butter, and milk. Cook and stir over low heat until chocolate is melted. Remove from heat; cool mixture for 20 minutes.

2. In a mixing bowl beat eggs and vanilla with an electric mixer on low speed until combined. Add granulated sugar and flour; beat on high speed for 10 minutes. Stir chocolate mixture into egg mixture. Pour batter into prepared pan.

3. Bake in a 325 degree F oven for 30 minutes (35 minutes for springform pan) or until outer one-third of top is slightly puffed. (Because this torte is so dense, you're unable to use a traditional cake doneness test. The torte should be done after 30 minutes, even though the center will still appear to be underbaked.)

4. Cool torte on a wire rack for 20 minutes. Use a knife dipped in warm water to loosen torte from sides of pan. Cool torte thoroughly. Remove sides of pan. Wrap torte in foil; chill overnight or up to 2 days.

5. To serve, bring torte to room temperature. In a small saucepan melt jam; cool. Spread jam on top of torte. Cover jam with raspberries, stem sides down. If desired, before serving, dust with powdered sugar. Makes 16 servings.

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