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!