Chocolate-Raspberry Torte

4.3
(69) 62 Reviews
Prep Time
20
min.
Total Time
1
hr.
30
min.
Servings

14 servings

Don't be surprised if your dinner guests assume you picked up this extraordinary Chocolate-Raspberry Torte at the most exclusive bakery in town.

Read MoreRead Less

What You Need

Showing deals in Cambridge, MA 02142
Show Deals
Change Zip
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • Heat oven to 350°F.
  • Spray 9-inch round pan with cooking spray; cover bottom with waxed paper. Microwave 4 oz. chocolate and butter in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted. Stir in dry gelatin mix and sugar until well blended. Add eggs; mix well. Stir in flour and nuts until well blended. Pour into prepared pan.
  • Bake 40 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan 5 min. Run small knife around side of pan to loosen edge. Invert onto wire rack; remove waxed paper. Cool cake completely.
  • Meanwhile, melt 4 oz. of the remaining chocolate as directed on package; spread onto waxed paper-covered baking sheet. Refrigerate 30 min.
  • Microwave remaining chocolate in large microwaveable bowl as directed on package. Whisk in COOL WHIP until well blended. Transfer cake to plate; frost with COOL WHIP mixture.
  • Use sharp knife to cut chocolate on baking sheet into 1-1/2- to 2-inch irregular-shaped pieces. Arrange on cake. Top with raspberries and powdered sugar.

Size Wise

Make your holiday extra special with this delightful dessert. Since it serves 14, it's a great dessert to serve at your next gathering.

Variation

Not a raspberry lover? Prepare as directed, omitting the raspberry gelatin and increasing the sugar to 1 cup.

Substitute

Prepare using BAKER'S Bittersweet Baking Chocolate.

Servings

  • 14 servings

Nutritional Information

Serving Size 14 servings
AMOUNT PER SERVING
Calories 360
% Daily Value
Total fat 24g
Saturated fat 14g
Cholesterol 70mg
Sodium 115mg
Carbohydrate 35g
Dietary fiber 3g
Sugars 27g
Protein 4g
   
Vitamin A 8 %DV
Vitamin C 0 %DV
Calcium 2 %DV
Iron 8 %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.

Ratings & Reviews

Rate this Recipe

Leave a Review

  • gigette | Tue, Jul 27 2010 5:30 PM

    It was dry when I baked it. But maybe I just overcooked it. It IS good so I will definitely try and bake this again and this time I will be aware of the time.

  • tim_lisa_20 | Thu, Jul 15 2010 2:05 PM

    This was soooooo good! I used sugar free jello, it was still fabulous! The only problem I had was mixing the whipped topping and chocolate - the chocolate hardened and got lumpy, so the frosting wasn't smooth. Definitely don't need a big piece - it's very rich!

  • guth9 | Sun, Feb 28 2010 6:23 PM

K:1501v1 :66246