Decadent Chocolate Raspberry Torte (Gluten Free)

Adapted from Cook’s Illustrated

Chocolate Raspberry Torte

Serves approximately 12 people

This rich, decadent Chocolate Raspberry Torte combines bittersweet chocolate, fresh raspberries, and a luscious ganache glaze. Perfect for special occasions, it’s a guaranteed crowd-pleaser—serve small slices and prepare for compliments!

I suggest using a good quality chocolate for this, a box is usually 8 ounces even.

Chocolate Raspberry Torte

Serves app. 12 people

INGREDIENTS:

For the Cake:

• 8 oz bittersweet chocolate, chopped

• 12 tbsp (3/4 cup) butter, cut into 1/2-inch pieces

• 2 tsp vanilla extract

• 1 1/2 cups almond flour (see note)

• 1/4 cup unbleached all-purpose flour or gluten-free flour

• 1/2 tsp table salt

• 5 large eggs

• 3/4 cup sugar

• 1/2 cup fresh raspberries (plus more for garnish)

• 1/4 cup seedless raspberry jam (e.g., Smucker’s)

For the Ganache Glaze:

• 1 1/2 cups semi-sweet chocolate chips

• 1/2 cup heavy cream (or 15% cream)

INSTRUCTIONS:

1.  Instructions

1. Prepare the Cake:

1. Preheat oven to 325°F. Line the bottoms of two 9-inch round cake pans with parchment paper.

2. Melt the chocolate and butter in a large heatproof bowl set over a saucepan with 1 inch of simmering water (bain-marie), stirring occasionally until smooth. Remove from heat, cool to room temperature (about 30 minutes), and stir in vanilla.

3. Pulse 1 cup of almond flour in a food processor for 30 seconds. Add the unbleached flour and salt; pulse to combine. Transfer to a bowl.

4. In the empty food processor, process eggs until light in color and almost doubled in volume (about 1 minute). With the processor running, slowly add sugar and mix for 30 seconds.

5. Gently fold the egg mixture into the cooled chocolate mixture until streaks remain. Gradually fold in the almond-flour mixture in two additions until just combined.

2. Bake the Cakes:

1. Divide batter evenly between prepared pans and smooth the tops with a spatula.

2. Bake for 14–16 minutes, or until the center is firm and a toothpick comes out with a few moist crumbs. Cool cakes in the pans on a wire rack for 30 minutes.

3. Run a knife around the edges of the pans to loosen the cakes, then transfer them to a wire rack to cool completely.

3. Assemble the Torte:

1. In a medium bowl, mash 1/2 cup raspberries with a fork and mix with the raspberry jam.

2. Place one cake layer on a platter, top side up, and spread the raspberry mixture evenly over the surface. Top with the second cake layer.

4. Make the Ganache:

1. Melt the chocolate chips and cream in a heatproof bowl over simmering water, stirring until smooth. Remove from heat and whisk until velvety.

2. Pour the ganache onto the center of the cake. Use an offset spatula to spread the glaze evenly over the top and sides.

5. Finish the Cake:

1. Press the remaining almond flour onto the sides of the cake. Arrange fresh raspberries around the circumference for garnish.

2. Refrigerate the cake for at least 1 hour (or up to 24 hours) to set the glaze.

6. Serve:
Transfer to a serving platter, slice into small pieces, and enjoy!

Notes:

• Almond Flour: You can use fresh roasted almonds ground into a fine flour in your food processor. Measurements remain the same.

• Replace unbleached flour with a quality gluten free flour.

• For a richer experience, serve with whipped cream or a dollop of raspberry coulis.

Strawberry Chocolate Torte

* Substitute the fresh raspberries with fresh strawberries and the raspberry jam with strawberry jam. I also layered think slices of strawberries between layers. 

Decadent Chocolate Raspberry Torte

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Author: Richelle Fortin

This rich, decadent Chocolate Raspberry Torte combines bittersweet chocolate, fresh raspberries, and a luscious ganache glaze. Perfect for special occasions, it’s a guaranteed crowd-pleaser—serve small slices and prepare for compliments!I suggest using a good quality chocolate for this, a box is usually 8 ounces even.

Ingredients

For the Cake:

• 8 oz bittersweet chocolate, chopped
• 12 tbsp (3/4 cup) butter, cut into 1/2-inch pieces
• 2 tsp vanilla extract
• 1 1/2 cups almond flour (see note)
• 1/4 cup unbleached all-purpose flour
• 1/2 tsp table salt
• 5 large eggs
• 3/4 cup sugar
• 1/2 cup fresh raspberries (plus more for garnish)
• 1/4 cup seedless raspberry jam (e.g., Smucker’s)

For the Ganache Glaze:

• 1 1/2 cups semi-sweet chocolate chips
• 1/2 cup heavy cream (or 15% cream)

Instructions

1. . Prepare the Cake:
2. Preheat oven to 325°F. Line the bottoms of two 9-inch round cake pans with parchment paper.
3. Melt the chocolate and butter in a large heatproof bowl set over a saucepan with 1 inch of simmering water (bain-marie), stirring occasionally until smooth. Remove from heat, cool to room temperature (about 30 minutes), and stir in vanilla.
4. Pulse 1 cup of almond flour in a food processor for 30 seconds. Add the unbleached flour and salt; pulse to combine. Transfer to a bowl.
5. In the empty food processor, process eggs until light in color and almost doubled in volume (about 1 minute). With the processor running, slowly add sugar and mix for 30 seconds.
6. Gently fold the egg mixture into the cooled chocolate mixture until streaks remain. Gradually fold in the almond-flour mixture in two additions until just combined.
7. 2. Bake the Cakes:
8. Divide batter evenly between prepared pans and smooth the tops with a spatula.
9. Bake for 14–16 minutes, or until the center is firm and a toothpick comes out with a few moist crumbs. Cool cakes in the pans on a wire rack for 30 minutes.
10. Run a knife around the edges of the pans to loosen the cakes, then transfer them to a wire rack to cool completely.
11. 3. Assemble the Torte:
12. In a medium bowl, mash 1/2 cup raspberries with a fork and mix with the raspberry jam.
13. Place one cake layer on a platter, top side up, and spread the raspberry mixture evenly over the surface. Top with the second cake layer.
14. 4. Make the Ganache:
15. Melt the chocolate chips and cream in a heatproof bowl over simmering water, stirring until smooth. Remove from heat and whisk until velvety.
16. Pour the ganache onto the center of the cake. Use an offset spatula to spread the glaze evenly over the top and sides.
17. 5. Finish the Cake:
18. Press the remaining almond flour onto the sides of the cake. Arrange fresh raspberries around the circumference for garnish.
19. Refrigerate the cake for at least 1 hour (or up to 24 hours) to set the glaze.
20. 6. Serve:
21. Transfer to a serving platter, slice into small pieces, and enjoy!

Notes

• Almond Flour: You can use fresh roasted almonds ground into a fine flour in your food processor. Measurements remain the same.

• For a richer experience, serve with whipped cream or a dollop of raspberry coulis.

Strawberry Chocolate Torte

* Substitute the fresh raspberries with fresh strawberries and the raspberry jam with strawberry jam. I also layered think slices of strawberries between layers. 

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