Raspberry Chocolate Torte Recipe

I love how this raspberry Sachertorte hides a bright, jewel-toned center beneath all that glossy chocolate. It looks intensely rich, but every small slice feels surprisingly balanced.

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I’m obsessed with this Raspberry Chocolate Torte because it hits that rare sweet spot: dark, glossy, intense, but not a total brick. I love how bittersweet chocolate brings the deep, grown-up flavor, then seedless raspberry preserves cut through with sharp little flashes of fruit.

It reminds me of sachertorte, only sassier and way less serious. And yes, I still serve tiny slices, because this thing is rich.

But that raspberry streak keeps pulling me back for another bite. The texture, the shine, the tart edge.

So good. I adore desserts that look fancy but taste a little wild and messy.

Ingredients

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Bittersweet chocolate makes it deep, rich, and not too candy-sweet.
Soft butter gives the torte that plush, melt-in-your-mouth texture.
Sugar sweetens things up and helps the crumb stay tender.
Egg yolks add richness, while whipped whites keep it from feeling brick-heavy.
Vanilla rounds out the chocolate, like a cozy little background note.
Flour gives the cake structure, but it’s still more fudgy than cakey.
Cocoa powder doubles down on the chocolate without adding extra sweetness.
Salt makes every bite taste more chocolatey.
Tiny amount, big job.
Raspberry preserves bring that bright, jammy middle that cuts the richness.
Lemon juice, if you use it, makes the berries taste fresher.
Semisweet chocolate turns the glaze glossy, smooth, and totally bakery-style.
Heavy cream makes the glaze pourable and silky, not stiff or chalky.
Plus, extra butter in the glaze gives it that shiny, fancy finish.
Basically, confectioners sugar is just a pretty little snowy finish.

Ingredient Quantities

6 ounces bittersweet chocolate (60 to 70 percent cocoa), chopped

1 cup (226 grams) unsalted butter, softened

1 cup (200 grams) granulated sugar

6 large eggs, separated, at room temperature

1 teaspoon pure vanilla extract

1 cup (125 grams) all purpose flour, sifted

1/4 cup (25 grams) unsweetened cocoa powder, sifted

1/8 teaspoon fine salt

1 cup (about 320 grams) seedless raspberry preserves or jam

1 tablespoon fresh lemon juice (optional, to brighten the raspberry filling)

8 ounces semisweet chocolate, chopped, for the glaze

3/4 cup (180 milliliters) heavy cream, for the glaze

2 tablespoons unsalted butter, room temperature, for a glossy finish on the glaze

Confectioners sugar for dusting or garnish, optional

How to Make this

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1. Preheat oven to 350°F (175°C). Butter and line the bottom of a 9 inch springform pan with parchment; butter the parchment and lightly flour the sides.

2. Melt the 6 ounces bittersweet chocolate in a heatproof bowl set over barely simmering water or in short bursts in the microwave, stirring until smooth; let cool slightly.

3. In a large bowl, beat the 1 cup softened unsalted butter with the 1 cup granulated sugar until pale and fluffy. Beat in the melted bittersweet chocolate, then beat in the 6 egg yolks one at a time and the 1 teaspoon vanilla extract.

4. In a separate clean bowl, whisk the 6 room temperature egg whites with the 1/8 teaspoon fine salt until stiff glossy peaks form.

5. Sift together the 1 cup all purpose flour and 1/4 cup unsweetened cocoa powder. Fold one third of the whipped egg whites into the chocolate mixture to loosen it, then gently fold in the remaining whites in two additions. Fold in the sifted flour and cocoa just until incorporated, taking care not to deflate the batter.

6. Pour the batter into the prepared pan, smooth the top, and bake until a toothpick inserted into the center comes out with a few moist crumbs but not wet batter, about 40 to 45 minutes. Cool the cake in the pan on a rack for 10 minutes, then remove the ring and cool completely.

7. When the cake is cool, slice it horizontally into two even layers. Warm the 1 cup seedless raspberry preserves with the optional 1 tablespoon fresh lemon juice until spreadable, then brush or spread half the preserves on the bottom layer; place the top layer over it and press gently. Chill the filled cake for at least 30 minutes to firm.

8. For the glaze, bring the 3/4 cup heavy cream just to a simmer, pour over the 8 ounces chopped semisweet chocolate in a heatproof bowl, let sit 1 minute, then stir until smooth. Stir in the 2 tablespoons room temperature unsalted butter until glossy.

9. Place the chilled cake on a rack set over a sheet to catch drips and pour the warm glaze over the center, using a spatula to coax it to cover the top and sides evenly. Let the glaze set at room temperature or in the refrigerator. Dust with confectioners sugar before serving if desired.

Serve in small slices.

Equipment Needed

1. Oven
2. 9 inch springform pan
3. Parchment paper and pastry brush or paper towel for buttering
4. Heatproof bowl for melting chocolate
5. Small saucepan for a water bath or microwave-safe bowl if using microwave
6. Electric hand mixer or stand mixer
7. Large mixing bowls and rubber spatula for folding
8. Fine mesh sieve or sifter for flour and cocoa
9. Wire cooling rack and baking sheet to catch glaze drips

FAQ

Can I use a different chocolate percentage for the cake? Yes. Bittersweet 60 to 70 percent gives depth and balance with the raspberry filling, but you can use 50 to 55 percent semisweet for a milder crumb or higher percentage for a more intense chocolate flavor; adjust sugar slightly if you go very dark.

What if I do not have raspberry preserves? Use jam made from other berries such as blackberry or strawberry, or make a quick compote by cooking 2 cups fresh or frozen raspberries with 2 to 3 tablespoons sugar and 1 tablespoon lemon juice until thickened, then cool before using.

How do I prevent the preserves from seeping into the cake layers? Warm the preserves slightly and strain out seeds if desired, then spread a thin layer and chill the cake for 15 to 30 minutes before adding the glaze; the cold filling firms up and is less likely to ooze.

Can I make the cake ahead of time? Yes. Bake and cool the layers a day ahead, assemble with preserves, and refrigerate uncovered to let surfaces dry slightly before glazing the next day; after glazing, store in the refrigerator for up to 2 days.

How should I store leftovers and how long do they keep? Store in an airtight container in the refrigerator for up to 4 days. Bring to room temperature 30 to 60 minutes before serving for best texture and flavor.

Can this recipe be made gluten free? Yes. Substitute a one to one gluten free all purpose flour blend that contains xanthan gum, and sift the blend as you would regular flour; texture will be slightly different but the cake will still be delicious.

Raspberry Chocolate Torte Recipe Substitutions and Variations

Bittersweet chocolate (60 to 70 percent cocoa)
- Dark chocolate 55 to 65 percent cocoa for a slightly sweeter result
- Baking chocolate (unsweetened) plus 2 to 3 tablespoons granulated sugar per ounce to taste
- Good quality chocolate chips of similar cocoa percentage if chopped bars are unavailable
Unsalted butter
- Salted butter, reduce added salt in the recipe by about 1/8 teaspoon
- European style butter for a richer, slightly tangy flavor
- Neutral-flavored margarine or vegan butter for a dairy free option, expect slight texture difference
All purpose flour
- Cake flour, use 1 cup plus 2 tablespoons of cake flour for every cup of all purpose to lighten the crumb
- Pastry flour for a tender, slightly denser result
- Gluten free 1-to-1 flour blend, use same volume and ensure it contains xanthan or guar for structure
Heavy cream (for glaze)
- Full fat canned coconut milk, chilled and skimmed for a dairy free ganache with a subtle coconut note
- Half and half plus 2 tablespoons unsalted butter per 3/4 cup to approximate richness
- Evaporated milk for a lighter but still creamy glaze, texture will be a bit thinner

Pro Tips

1. Use very gentle, patient folding when you combine the whipped whites with the chocolate batter. Work in large, light strokes from the bottom up so you keep as much air as possible. A rubber spatula and three short additions will give you the light crumb you want.

2. Cool the baked cake completely before slicing and filling. Pop it into the refrigerator for 30 to 45 minutes after it reaches room temperature. A chilled cake slices cleaner and the filling will not weep into the layers.

3. Warm the jam just enough to loosen it, and strain if there are seeds or bits you do not want. If you add a splash of lemon, do it sparingly so the fruit flavor brightens without becoming sharp. Apply the filling thinly and chill again so the layers set before glazing.

4. Pour the glaze when it is pourable but not piping hot; about 10 to 15 seconds after stirring should be perfect. Place the cake on a rack over a tray to catch drips, and work quickly but calmly so the glaze smooths evenly. For ultra-clean slices, chill the glazed cake briefly, then cut with a hot, dry knife wiped between cuts.

Recipe by Tina Bueller

0.0 from 0 votes

I love how this raspberry Sachertorte hides a bright, jewel-toned center beneath all that glossy chocolate. It looks intensely rich, but every small slice feels surprisingly balanced.

Servings

servings

Calories

678

kcal

Equipment: 1. Oven
2. 9 inch springform pan
3. Parchment paper and pastry brush or paper towel for buttering
4. Heatproof bowl for melting chocolate
5. Small saucepan for a water bath or microwave-safe bowl if using microwave
6. Electric hand mixer or stand mixer
7. Large mixing bowls and rubber spatula for folding
8. Fine mesh sieve or sifter for flour and cocoa
9. Wire cooling rack and baking sheet to catch glaze drips

Ingredients

6 ounces bittersweet chocolate (60 to 70 percent cocoa), chopped
1 cup (226 grams) unsalted butter, softened
1 cup (200 grams) granulated sugar
6 large eggs, separated, at room temperature
1 teaspoon pure vanilla extract
1 cup (125 grams) all purpose flour, sifted
1/4 cup (25 grams) unsweetened cocoa powder, sifted
1/8 teaspoon fine salt
1 cup (about 320 grams) seedless raspberry preserves or jam
1 tablespoon fresh lemon juice (optional, to brighten the raspberry filling)
8 ounces semisweet chocolate, chopped, for the glaze
3/4 cup (180 milliliters) heavy cream, for the glaze
2 tablespoons unsalted butter, room temperature, for a glossy finish on the glaze
Confectioners sugar for dusting or garnish, optional

Directions

Preheat oven to 350°F (175°C). Butter and line the bottom of a 9 inch springform pan with parchment; butter the parchment and lightly flour the sides.
Melt the 6 ounces bittersweet chocolate in a heatproof bowl set over barely simmering water or in short bursts in the microwave, stirring until smooth; let cool slightly.
In a large bowl, beat the 1 cup softened unsalted butter with the 1 cup granulated sugar until pale and fluffy. Beat in the melted bittersweet chocolate, then beat in the 6 egg yolks one at a time and the 1 teaspoon vanilla extract.
In a separate clean bowl, whisk the 6 room temperature egg whites with the 1/8 teaspoon fine salt until stiff glossy peaks form.
Sift together the 1 cup all purpose flour and 1/4 cup unsweetened cocoa powder. Fold one third of the whipped egg whites into the chocolate mixture to loosen it, then gently fold in the remaining whites in two additions. Fold in the sifted flour and cocoa just until incorporated, taking care not to deflate the batter.
Pour the batter into the prepared pan, smooth the top, and bake until a toothpick inserted into the center comes out with a few moist crumbs but not wet batter, about 40 to 45 minutes. Cool the cake in the pan on a rack for 10 minutes, then remove the ring and cool completely.
When the cake is cool, slice it horizontally into two even layers. Warm the 1 cup seedless raspberry preserves with the optional 1 tablespoon fresh lemon juice until spreadable, then brush or spread half the preserves on the bottom layer; place the top layer over it and press gently. Chill the filled cake for at least 30 minutes to firm.
For the glaze, bring the 3/4 cup heavy cream just to a simmer, pour over the 8 ounces chopped semisweet chocolate in a heatproof bowl, let sit 1 minute, then stir until smooth. Stir in the 2 tablespoons room temperature unsalted butter until glossy.
Place the chilled cake on a rack set over a sheet to catch drips and pour the warm glaze over the center, using a spatula to coax it to cover the top and sides evenly. Let the glaze set at room temperature or in the refrigerator. Dust with confectioners sugar before serving if desired.
Serve in small slices.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.