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Dark Chocolate Torte with Raspberries

Dark Chocolate Torte with Raspberries

Serves 8 to 12


1 cup sugar

½ cup cocoa powder, sifted

½ cup boiling water

3 oz. bittersweet chocolate, chopped

2 Tb. Brandy, rum or cognac

1/4 tsp. almond extract

2 large egg yolks

3 Tb. flour

¼ cup blanched almonds, ground

4 large egg whites

¼ tsp. cream of tartar

¼ cup red currant jelly

1 pint raspberries

Confectioner’s sugar


  1. Heat the oven to 375. Line the bottom of an 8 inch spring form pan with parchment paper and spray with cooking spray all over.
  2. Combine ¾ cup of the sugar with the cocoa powder in a small bowl. Add the boiling water and stir to mix until smooth. Add the chocolate and stir to melt. Whisk in the brandy, almond extract, yolks, flour and almonds. Set aside.
  3. In a kitchen aid combine the egg whites and cream of tartar and whip until soft peaks form. Sprinkle in the remaining ¼ cup sugar and beat until stiff but not dry.
  4. Stir in about ¼ of the egg whites to the chocolate mixture. Fold in the remaining whites. Turn into the prepared pan and bake for 30 to 35 minutes until a cake tester comes out almost clean. Cool on a wire rack.
  5. Heat the jelly in a small saucepan until melted. Strain out the seeds and brush over the top of the cooled cake and top with raspberries. Dust with confectioners sugar before serving.

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