Raspberry chocolate torte

Raspberry chocolate torte

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(17 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
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  • 225g dark chocolate, 70% cocoa solids



    Chocolate as we know it in pressed

  • 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
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 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.

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Comments, questions and tips

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30th Jan, 2012
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!
20th Jan, 2012
Havent made the recipe yet and need suggestions to replace the almonds because I cant use them in school
17th Jul, 2011
looked fantastic and tasted great, served in small slices which was plenty....has the wow factor
daviesx4's picture
29th Jun, 2011
Fantastic flavours, looks fantastic.
26th Jun, 2011
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!
15th Jun, 2011
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
8th Jun, 2011
Really fab! replaced the almonds with ground hazelnuts and I will the next time too!
21st May, 2011
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!
28th Apr, 2011
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
28th Apr, 2011
My husband made this for my birthday yesterday, it was amazing, so delicious, will definitely be making it again!


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