French Chocolate & Raspberry Torte

Served With A Strawberry Coulis!
Difficulty: Moderate
Prep Time: 40 minutes
Cooking Time: 45 minutes
Cooling Time: 1 1/2 hours 


3/4 cup fine sugar + 4 tbsp, divided
10 oz. semi-sweet chocolate chips
3/4 cup unsalted butter, cut into pieces + greasing
2 tsp vanilla extract
5 eggs, separated
1/4 cup flour
confectioner sugar
3 cups fresh raspberries
1/4 tsp salt

Cooking Tools

9 inch spring form pan
1 medium mixing bowl
Heavy sauce pan
Hand mixer

Preheat oven to 325 Degrees F.  Generously butter spring form pan, then sprinkle 1 tbsp of sugar and tap around until coated. In a heavy sauce pan on low heat, melt 3/4 cup sugar, chocolate chips, butter and vanilla extract. Cook until sugar has dissolved, take off heat and set aside to cool. Whisk in each egg yolk one at a time into the cooled chocolate mixture, then stir in the salt and flour.  In a clean mixing bowl, add 5 egg white and using a hand mixer, beat the egg whites until frothy and start to form small peaks.  Add in 3 tbsp of sugar and beat until the whites are stiff. Fold in the egg whites a little at a time into the chocolate until the batter is well incorporated and the color is uniform.  Pour the chocolate batter into the prepared spring form pan and tap gently to release any air bubbles.  Bake in oven for 35-40 minutes.  Set torte aside to cool completely, then release spring form pan.  Place fresh raspberries on top of torte and dust with confectioners sugar. Can be served with a Strawberry Coulis (recipe below).
Serves 8

Strawberry Coulis


4 cups strawberries, chopped
1/2 cup sugar

Cooking Tools

Sauce pan


In a saucepan, add strawberries and sugar and cook down until strawberries are tender and half the fruit has melted. Strain strawberries in a separate bowl and refrigerate until ready to use.

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