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Bittersweet Chocolate Torte with Raspberries
- 14 ounces bittersweet or semisweet chocolate, chopped
- 1/2 cup butter or margarine
- 1/4 cup milk
- 5 eggs
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 cup seedless red raspberry jam
- 1 1/2 to 2 cups raspberries
- Confectioners' sugar (optional)
- Grease the bottom only of an 8-inch heart-shaped pan with a removable bottom
or an 8-inch springform pan. Set pan aside.
- Melt chocolate with butter or margarine and milk; cool for 20 minutes.
- In a large mixing bowl beat eggs and vanilla extract with an electric mixer on
low speed until well combined. Add sugar and flour. Then beat on high speed for
10 minutes. Stir chocolate mixture into egg mixture. Spread batter evenly in the
prepared pan. Then place on a shallow baking pan on the oven rack.
- Bake at 325 degrees F for about 30 minutes or until cake is slightly puffed on
the outer one-third of the top. If using a springform pan, bake about 35 minutes.
- Remove heart-shaped or springform pan from baking pan. Cool cake in the pan on
a wire rack for 20 minutes. Loosen cake from sides of pan, then remove sides of
pan. Cool for 2 to 3 hours more or until completely cooled.
- Remove the cake from the bottom of the pan. Wrap cake in foil and chill in the
refrigerator for 6 to 8 hours before serving.
- Just before serving, bring the cake to room temperature. In a small saucepan
heat raspberry jam until melted; cool. Spread the jam over the top of cake. Place
raspberries, hole sides down, on top of jam layer. If desired, sift confectioners'
sugar over the raspberries.
Yield: 16 servings