Raspberry chocolate torte

Raspberry chocolate torte

  • 1
  • 2
  • 3
  • 4
  • 5
(11 ratings)

Prep: 20 mins Cook: 20 mins

More effort

Cuts into 12

This cake takes the Austrian sachertorte to new heights. The raspberry filling adds a bright fruitiness that makes it seem far less rich than it really is. Serve in small slices

Nutrition and extra info

Nutrition: per serving

  • kcal484
  • fat36g
  • saturates18g
  • carbs33g
  • sugars26g
  • fibre3g
  • protein8g
  • salt0.32g
Save to My Good Food
Please sign in or register to save recipes.


  • 225g dark chocolate, 70% cocoa solids
  • 175g unsalted butter, chopped, diced



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 tsp vanilla extract
  • ¼ tsp instant coffee powder or extract
  • 100g toasted almonds


    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • 2 heaped tbsp plain flour
  • ½ tsp salt
  • 5 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 140g golden caster sugar
  • 12 fresh or defrosted frozen raspberries, plus about 40 more for decoration



    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

  • 4 tbsp raspberry jam

For the glaze

  • 140g dark chocolate, 70% cocoa solids, chopped
  • 100ml double cream
  • icing sugar and sweet vanilla cream, to serve


  1. Heat oven to 160C/140C fan/gas 3. Line the bases of two 23cm cake tins with baking parchment. Melt the chocolate and butter in the microwave; leave to cool. Stir in the vanilla and coffee powder.

  2. Whizz the almonds in a food processor until finely ground, then add flour and salt, and transfer to a bowl. Whisk the eggs with an electric mixer for 5 mins, until doubled in volume. Slowly add the sugar, whisk for 1 min more. Fold in the cooled chocolate mixture until just combined. Sprinkle over half the flour mixture and fold in, then the other half. The mixture will be rather runny.

  3. Divide between the two tins and bake for about 15 mins until a skewer comes out with a few crumbs attached – the sponges should be slightly undercooked. Cool in tin, then turn out onto a wire rack.

  4. Choose the less perfect of the two, then set it on a serving plate. Mash 12 raspberries and stir in the jam. Spread on the base, then top with the other cake.

  5. For the glaze, bring the cream to the boil, pour it over the chocolate and whisk until smooth. Leave for a few mins until starting to thicken, then spread over the top and sides to cover. Decorate with raspberries. Chill for up to 24 hrs. Remove from fridge 1 hr before serving, dust with icing sugar, and serve with vanilla cream.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (18)

CakeMaster3000's picture

Just a suggestion for bbcgoodfood - it'd be great if you could provide the recipe in cups as well. I know you can convert them pretty easily online, so it's not a big deal, but it would definitly be a possible improvement. Recipe turned out great!

Julzw's picture

Made this for a birthday. Should have made it & put together the day before party. Gets better with time. Used ground almonds, milk chocolate & a shop brought mouse and blended berries for filling to save time. Served with macerated berries & cream. Very nice

jordanpmills's picture

This is one of my favourite, indulgent chocolate cake recipes ever!
So quick and easy, so rich and luxurious!

However I found that using 70% cocoa chocolate was just a little on the rich side, so I normally use half milk choc and half 70% choc just to tone it down slightly.

I have even made this with strawberry jam and strawberries, just as beautiful!

anna108's picture

So delicious!! The glaze was gorgeous but be generous with your tablespoons of jam

tinaduffy's picture

Absolutely Fabulous. Made this last minute to take to a BBQ as did not have time to make a pav. Used ground almonds and did not have raspberry jam, so used strawberry. Very easy and had the wow factor. Perfect for those who do not like very sweet desserts.

dideto's picture

Very nice cake i used ground almonds and it worked very well.I used a lot more than 12 raspberries and will use more next time.Will be making it again for sure, serves a lot of people.

zaineb18's picture

This sounds soooooo yummy!! Making it for Mothers Day tomorrow!!

I was just wondering can you use already ground almonds because that sounds easier than grounding them up yourself and is all that dark chocolate not too rich? I mean for people who don't like dark chocolate...can you use milk chocolate for the torte and the ganache?

carolewall's picture

Just finished making for a girly get together.Everything was going well until i made the glaze!Ran out of 70% chocolate so mixed some 85% with it,is this why it went lumpy and oily!!!!!!!!!!!!

hilaryb's picture

Absolutely delicious! Need to let the sponge cool quite a bit before handling it. Building the Torte was the hardest part. A real crowd pleaser! Will definitely make again!

shanne2849's picture

Havent made the recipe yet and need suggestions to replace the almonds because I cant use them in school

kayleighaaronleah's picture

looked fantastic and tasted great, served in small slices which was plenty....has the wow factor

daviesx4's picture

Fantastic flavours, looks fantastic.

eleanormayo's picture

Very easy to make, and just requires a bit of faith in recipe, as it does 'set' beautifully. I didn't bother to glaze the sides as was in a bit of a rush, but honestly don't think my friends minded!

browneyedsam's picture

Fab recipe - I made this for a meeting at work and I am still getting emails about it! I am very popular now with everyone!
Very easy to make and looks and tastes great

colettecc74's picture

Really fab! replaced the almonds with ground hazelnuts and I will the next time too!

dean_tanya's picture

Delicious and beautiful! A real hit.
Be warned: if you're using frozen raspberries, they disintegrate slightly when defrosted, which lends the final decoration a slightly "grand guignol" look (still tasty though!

lillypad's picture

Very easy to make and the cake with the rasberry was beautiful, however the glaze made it far to heavy for mine and my friends tastes, have tried it again with white chocolate glaze and this was given a huge thumbs up

rbarkhuysen's picture

My husband made this for my birthday yesterday, it was amazing, so delicious, will definitely be making it again!

Questions (2)

Eva Healey's picture

Hi there,

I am having a dinner party for 12 ladies and I want to make this beautiful torte. I have a big dinner to make and I'm wondering if I can make this 2 days ahead or more as I have a lot to do...my other question was, at the end it says to serve it with sweet vanilla cream..do you pour a little on the plate or on it or can I serve it without? Thank you

goodfoodteam's picture

Thanks for your question. In this recipe, we suggest chilling for up to 24 hours. This will ensure the torte is at its best. Certainly we would not recommend longer than two days before. You could do the raspberry decoration the day before or on the day to give it a perkier appearance. The cream makes a nice addition and you can serve a little on the plate or in a serving jug. Alternatively you could serve with pouring cream or a dollop of extra thick double cream.

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…