Chocolate Torte Recipe

Prepare pan and oven

Preheat oven to 350°F (175°C). Lightly butter a 9-inch springform pan or line the bottom with parchment paper and butter the sides. Optionally dust the pan with a thin layer of cocoa powder and tap out excess.

Melt chocolate and butter

Place chopped bittersweet chocolate and butter in a heatproof bowl set over a simmering saucepan of water (double boiler) or use short bursts in a microwave, stirring frequently. Heat until fully melted and smooth. Remove from heat and let cool slightly (about 5 minutes).

Whisk eggs and sugar

In a large bowl, whisk the eggs and granulated sugar vigorously until pale, slightly thickened, and sugar is mostly dissolved (about 2–3 minutes by hand or 1–2 minutes with a handheld mixer). Stir in vanilla extract and salt.

Combine chocolate with eggs

Pour the slightly cooled chocolate-butter mixture into the egg-sugar mixture in a thin stream, stirring constantly to incorporate and avoid cooking the eggs. Continue until homogeneous.

Fold in flour

Sift the all-purpose flour over the batter and gently fold until just combined and no streaks remain. Do not overmix; the batter will be dense and glossy.

Bake

Pour batter into the prepared 9-inch pan, smoothing the top. Bake in the preheated oven for 25–30 minutes, or until the edges are set and a thin crust forms on top but the center still slightly wobbles when the pan is gently shaken. (A toothpick inserted in center may come out with a few moist crumbs.)

Cool and remove

Remove from oven and let the torte cool in the pan on a wire rack for 30 minutes. Run a thin knife around the edges, release the springform, and transfer to a serving plate once fully cooled or slightly warm. For cleaner slices, refrigerate for 1–2 hours before slicing.

Combine raspberries, granulated sugar, water, and lemon juice in a small saucepan over medium heat. Bring to a gentle simmer and cook, stirring occasionally, until berries break down and sauce thickens slightly, about 6–8 minutes.

Remove from heat. For a smooth sauce, press the mixture through a fine-mesh sieve into a bowl, discarding seeds. Taste and adjust sweetness or lemon as needed. Allow to cool to room temperature; refrigerate to chill if serving cold.

Chill a mixing bowl and whisk (or beaters) in the freezer for 10 minutes. Pour chilled heavy cream into the bowl, add powdered sugar and vanilla extract.

Whip by hand or with a mixer on medium-high speed until soft to medium peaks form (about 2–4 minutes). Do not overwhip. Keep refrigerated until ready to serve.

If chilled, bring the torte to slightly below room temperature for best texture (about 15 minutes). Place the torte on a serving plate.

Spoon a generous amount of raspberry sauce over the center of the torte, allowing some to run toward the edges. Reserve additional sauce to serve on the side.

Pipe or spoon dollops of in-house whipped cream around or atop the torte. Dust lightly with unsweetened cocoa powder and garnish with fresh raspberries if using.

Slice with a hot, dry knife (dip in hot water and wipe dry between cuts for clean slices). Serve each slice with extra raspberry sauce and a dollop of whipped cream.