Raspberry-Chocolate Torte

  • Serves: 12
  • Cooking Time: 15 MINS
  • Total Calories: 367 CALS

Nutrients per serving:

  • Fat: 22g
  • Sugars: 27g
  • Protein: 7g
  • Fibre: 1g
  • Carbohydrate: 38g


Preheat oven to 350°F (180°C).

Cake: Beat egg whites until frothy. Gradually add 1/4 cup (50 mL) sugar, beating until stiff peaks form, about 5 minutes. In a small mixing bowl, beat egg yolks and remaining sugar until thick, about 3 minutes. Fold into egg white mixture. Gradually fold in flour. Line the bottoms of 3 ungreased 8 inch (20 cm) round cake pans with waxed paper. If you have only one pan, bake one cake at a time keeping remaining batter covered in the refrigerator. Divide batter between pans. Bake at 350 F (180oC) for 15 minutes or until golden. Loosen edges and turn out on wire racks. Remove waxed paper and let cool completely.

To make chocolate cream: In a medium saucepan, whisk sugar, eggs, and egg yolks, vanilla, coffee granules and chocolate; cook over low heat until thickened (do not boil) about 5 minutes, stirring constantly. Cool completely. Cream butter and gradually stir in chocolate mixture; set aside.

To assemble:

Split each cake into 2 horizontal layers; place one layer on a serving plate. Spread with 2/3 cup (150 mL) chocolate cream. Place another cake layer on top and spread half of raspberry jam. Repeat layering with remaining ingredients ending with a layer of cake. Cover and refrigerate 3 hours before serving. Garnish as desired.

Preparation: 20 minutes

Cooking: 20 minutes

Chilling: 3 hours


  • Cake:
  • 6 eggs, separated
  • 3/4 cup (175 mL) sugar, divided
  • 1 cup (250 mL) all purpose flour
  • Chocolate Cream Filling:
  • 1/3 cup (75 mL) granulated sugar
  • 3 eggs
  • 2 egg yolks
  • 1 tsp (5 mL) instant coffee granules
  • 1 tsp (5 mL) each vanilla extract
  • 2 squares (28 grams) semi-sweet chocolate, melted
  • 1 cup (250 mL) butter, softened
  • Raspberry Filling:
  • 1 cup (250 mL) raspberry jam, regular or light
  • Garnishes:
  • Fresh raspberries (optional)