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chocolate raspberry torte

(1 rating)
Recipe by
Linda Griffith
Augusta, GA

Valentines Day is just around the corner and this is a beautiful and delicious valentine to give to the one you love. Most people love chocolate and raspberries, but if you would rather use strawberries or any other kind of frozen fruit, it would work fine. Hope you like this. This is originally from Betty Crocker

(1 rating)
yield 8 serving(s)
prep time 15 Min
cook time 10 Min

Ingredients For chocolate raspberry torte

  • 1/2 c
  • 1/2 c
    butter, softened (no substitutes)
  • 3 lg
  • 2/3 c
    cup semisweet chocolate chips, melted and cooled
  • 1/4 c
    flour, all purpose
  • 1 pkg
    10 oz. frozen raspberries in juice, thawed, drained and juice reserved
  • 1/4 c
  • 2 Tbsp
    corn starch

How To Make chocolate raspberry torte

  • 1
    1 Heat oven to 400ºF. Grease and flour round pan, 8x1 1/2 inches. 2 In medium bowl, beat 1/2 cup sugar and the butter with electric mixer on medium speed until smooth. Stir in eggs and melted chocolate until smooth and blended. Stir in flour. Pour into pan. 3 Bake 18 to 20 minutes or until toothpick inserted in center of torte comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour. 4 Meanwhile, add enough water to reserved juice to measure 1 1/4 cups. In 1 1/2-quart saucepan, mix 1/4 cup sugar and the cornstarch. Stir in juice mixture and raspberries. Heat to boiling over medium heat, stirring frequently. Boil and stir 1 minute; cool. strainer Serve torte with sauce.

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