Raspberry-Glazed Double Chocolate Torte with White Chocolate
An indulgent three-layer dessert featuring a rich flourless chocolate base topped with smooth white chocolate ganache and tangy raspberry glaze. The dense, fudgy torte requires no flour, relying on eggs and chocolate for structure. Perfect for special occasions or dinner parties, this elegant dessert balances intense chocolate flavors with bright raspberry acidity. The white chocolate ganache adds creamy contrast while the raspberry glaze provides both color and tartness. Served with freshly whipped cream and garnished with berries, this restaurant-quality dessert requires advance planning but delivers impressive results.
Ingredients
- 16 oz semisweet baking chocolate
- 1 cup unsalted butter
- 6 eggs
- 8 oz white chocolate baking bars, cut into small pieces
- ½ cup whipping cream
- 1 tablespoon unsalted butter
- 1 package (10 oz) frozen raspberries in syrup, thawed
- 1 tablespoon cornstarch
- 1 cup whipping cream
- 1 cup fresh raspberries
Instructions
- 1
Heat oven to 400°F and spray springform pan with cooking spray
- 2
Melt semisweet chocolate and butter in saucepan over medium-low heat, stirring constantly until smooth
- 3
Cool chocolate mixture completely
- 4
Beat eggs with electric mixer on high speed until light and lemon colored
- 5
Fold cooled chocolate into beaten eggs until well blended
- 6
Pour mixture into prepared pan and bake until soft in center
- 7
Cool completely in pan on cooling rack, then refrigerate until firm
- 8
Place white chocolate pieces in small bowl
- 9
Bring whipping cream and butter just to a boil, pour over chocolate and stir until smooth
- 10
Cool white chocolate ganache completely, then refrigerate until chilled
- 11
Strain raspberries through fine mesh, pressing to extract juice and discard seeds
- 12
Stir cornstarch into raspberry juice and cook over medium heat until mixture boils and thickens
- 13
Cool raspberry glaze completely
- 14
Spread white chocolate ganache over cooled torte
- 15
Spread raspberry glaze over ganache and refrigerate
- 16
Let stand at room temperature before serving
- 17
Beat remaining whipping cream to stiff peaks and pipe around edge
- 18
Garnish with fresh raspberries
Tips
Cool the chocolate mixture completely before folding into eggs to prevent scrambling the eggs from residual heat.
Press raspberries firmly through strainer to extract maximum juice while removing all seeds for a smooth glaze.
Let torte stand at room temperature for 1 hour before serving to achieve the perfect creamy texture.
Good to Know
Refrigerate covered up to 3 days. Best served within 24 hours for optimal texture.
Can be made 1 day ahead through raspberry glaze step. Add whipped cream and garnish just before serving.
Let stand at room temperature 1 hour before serving. Cut with warm knife for clean slices.
Common Mistakes
Don't add hot chocolate to eggs or they will scramble - cool completely first.
Don't skip straining raspberries or the glaze will have unpleasant seeds.
Don't overbake the torte or it will lose its fudgy texture.
Substitutions
FAQ
Can I make this without a springform pan?
Line a regular 9-inch cake pan with parchment paper for easy removal, though springform is recommended for best results.
How long will this keep in the refrigerator?
The torte will keep covered for up to 3 days, though texture is best within 24 hours of assembly.
Can I freeze this dessert?
Yes, wrap tightly and freeze up to 1 month. Thaw overnight in refrigerator before adding cream and garnish.