Chocolate Raspberry Torte

Valentine’s Day has never been a big deal with us. We don’t do flowers or heart-shaped boxes of chocolate. We’re lucky if one of remembers to pick up a card. The one Valentine’s Day tradition that we do have, is going to the local candy store the day after and getting giant bags of red and pink candies for 50{3d9e2dd3ff4a6ad7c579f6992fba32c39af0ae46cb1a0bfdb9adec03cc9df88f} off. We’re those people.

Besides being able to get a killer sugar high on day-old confections, Valentine’s Day does have one more redeeming quality. It is one of the few times of the year that you can eat unlimited amounts of chocolate guilt free. I don’t even think chocolate has calories between February 12th and February 15th. Armed with this little-known scientific fact, I get giddy when Valentine’s Day approaches, dreaming of all the different ways I will indulge in this temporarily calorie-free decadence. It usually starts simple with a few strawberries taking a dip in a dark chocolate lake. Then we progress to something a little more intense like warm, gooey, double chocolate brownies with strawberry ice cream and hand whipped cream. Then I get serious. I get out the cookbooks and scan the indexes for anything with the word chocolate in the title. I pick a few of the most delectable sounding recipes, take an ingredient or two from each, read up on techniques and cross my fingers that what comes out of the oven is edible.

This year, I had my heart set on a flourless chocolate cake with a sweet and tart raspberry gelee. In my mind, the cake was the consistency of a truffle, silky and smooth, melting the second I hits your tongue. The gelee is a sophisticated gelatin with just the right amount of structure and give. This is not what came out of my oven, but what did was insanely delicious. A light as air chocolate “cake” held in place by a sturdy cookie crust, topped with a raspberry layer that is halfway between a sauce and the gelee that I envisioned. My very own beautiful disaster.

This recipe does not require and special techniques or equipment, but it is a bit time consuming. I suggest reading through the recipe before diving in so that you can plan the process and get your ingredients organized.

Chocolate Raspberry Torte


Chocolate Raspberry Torte

  • Yield: One Torte


For the Crust:

  • 1 bag Oreo cookies
  • 6 tablespoons melted butter
  • ¼ teaspoon salt

For the Cake:

  • 8 eggs
  • 1 cup sugar
  • 2 teaspoons vanilla extract
  • 7 ounces semi-sweet baking chocolate, chopped
  • ½ cup butter, cubed
  • ¼ cup heavy cream
  • 3 tablespoons unsweetened cocoa powder

For the Raspberry Topping:

  • 4 tablespoons water
  • 2 ½ teaspoons unflavored gelatin (1 packet)
  • 2 cups frozen raspberries, partially thawed
  • 4 tablespoons sugar


  1. Preheat oven to 350 degrees. Grease an 8-inch spring form pan and wrap the bottom in tinfoil to make watertight. You will be using a water bath further in the process.
  2. To make crust, place Oreos and salt in a food processor, pulse until the cookies are fine crumbs. In a small bowl mix together cookie crumbs and melted butter. Press mixture firmly into the bottom of the springform pan. Bake for 8 minutes and then place on a rack to cool.
  3. In a large standing mixer bowl, add eggs, sugar and vanilla. Beat on medium speed for 10 minutes using whisk attachment. Eggs will pale in color and almost double in size.
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  5. Meanwhile in the top of a double boiler or metal bowl set over a pot of barley simmering water, add chopped chocolate, cubed butter, heavy cream and cocoa powder. Whisk until chocolate and butter are fully melted and mixture is smooth.
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  7. Once the eggs are finished beating, slowly add chocolate mixture to egg mixture, whisking by hand until all of the chocolate mixture has been added and is fully incorporated. Pour mixture into springform pan on top of the cookie crust.
  8. Place the springform pan in a 9×11 roasting pan and fill the pan with hot water until it reaches halfway up the side of the springform pan.
  9. Bake at 350 degrees for 50-55 minutes. The sides will begin to set, but it will still have quite a bit of jiggle to it. Place on a rack to cool completely.
  10. While the cake is cooking you can prepare the raspberry layer. In a small bowl, sprinkle the gelatin over the water and set aside to bloom. Place raspberries in a blender and pulse until smooth. Mix together raspberry puree and sugar in a small saucepan. Bring mixture to a rapid boil over medium heat.
  11. Remove pan from heat and whisk in gelatin until gelatin is fully dissolved. Allow mixture to cool for at least 30 minutes. Once mixture has cooled enough that you can touch it, place the entire saucepan in the fridge. Allow to cool and begin to set in the fridge for approximately two hours or until it is beginning to set, but can still be whisked gently.
  12. Once the mixture has reached this consistency, pour over the top of the cake and place the entire springform pan in the fridge to let the raspberry layer set further. It is best to let it sit in the fridge overnight, but three hours will be enough for you to cut into the cake without the raspberry layer falling apart. Enjoy!


My love affair with food began on stepstools in the kitchens of the women in my family. Handing my great-grandmother carrots to grate for coleslaw, licking the beaters covered in my grandmother’s peanut butter frosting, and watching my mother cook up Italian dishes covered in cheese. To this day, I love cheese. Besides cheese, I love painting, ocean air, and the smell of tar after it’s rained. My husband Josh and I have created a little suburban farm with our Layla-Bug, a ridiculously hyper dog, and a one-eyed chicken. Someday, we hope to upgrade to a real country farm.


  1. Love this recipe and can’t wait to try it. Does it need the oreo crust? I’d like to try and make it gluten free. I have a friend who can’t have gluten and it would be nice to all have some. thanks love you site and make sure to check it several times a week.

    1. Jackie,

      You can definitely do it without the Oreo crust. Just skip that part of the recipe entirely. Cook time for the rest of the recipe will remain the same. Enjoy!

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