Bittersweet Chocolate Torte

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16 servings

Raspberries and chocolate—the perfect duo. They're made all the more delicious with butter in this heart shaped torte.

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What You Need

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Make It

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  • 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.


  • 16 servings

Nutritional Information

Serving Size 16 servings
Calories 253
% Daily Value
Total fat 16g
Saturated fat 9g
Cholesterol 83mg
Sodium 85mg
Carbohydrate 27g
Dietary fiber 3g
Protein 4g
Vitamin A 0 %DV
Vitamin C 6 %DV
Calcium 2 %DV
Iron 9 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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