My love affair with this torte all started because of Charles.
As soon as I had one bite of his delectable Morning Star Mud Cake, I knew it was not going to be a one time thing. As discreet as I tried to be, my family soon found out about my affection for the dark confection.
Before long, they too were hooked.
We have made this torte repeatedly to rave reviews from guests and have trouble keeping it in stock!
Here is my version of Charles’ delightful cake.
Raspberry Dark Chocolate Torte
-
400 grams 75% cocoa chocolate (4 large bars)
-
1/2 cup butter
-
1/3 cup brown sugar
-
3 tsp corn starch
-
3 eggs, lightly beaten
-
3 cups frozen raspberries
-
2 Tbsp maple syrup
—————
Note:
This is a delicate, moist and dense torte. I find small slices are amply filling. A springform pan is ideal for this recipe because of the fragile nature of the torte, but I have also made it with a regular pan so it’s certainly possible.
—————
Preheat oven to 300 F.
In a medium size pot, warm chocolate and butter over lowest heat on stove, stirring.
Once chocolate butter mixture has melted, remove from heat and allow mixture to cool to room temperature.
In a separate small dish, combine sugar and corn starch, ensuring all of the corn starch is well integrated.
Meanwhile, in a separate pot on stove, warm raspberries and maple syrup over low heat, gently increasing the temperature to medium low as you stir. Once berries have thawed and softened, you can use a potato masher to break them down further (mashing them into a jam consistency or leaving chunky pieces as desired). Remove from heat and reserve 3/4 cup of mixture.
Once chocolate mixture has cooled to room temperature, whisk in sugar corn starch mixture followed by eggs. Finally, add the 3/4 cup of raspberry mixture, stirring to combine (you should have a little over 1 cup raspberry mixture leftover for serving with torte).
Using an 8″ springform pan (ideally), spray pan with a little bit of olive oil and then lay a piece of parchment paper overtop that’s been cut to size. If you don’t have a springform pan, simply use a regular 8″ cake pan and line with oil/parchment paper. Pour chocolate mixture into pan.
Bake torte for 45 minutes and then remove from oven to cooling rack. If using a springform pan, allow torte to cool on rack for 10 minutes. Run a flat edge knife along the edge of the torte before releasing spring to ensure that the torte is not sticking to the edges. Allow the torte to cool another 10 minutes before slicing.
If using regular cake pan, allow torte to cool for at least 15 minutes on a cooling rack. Run a flat edge knife along the edge of the torte. Place an inverted plate over top of torte and flip torte over such that it drops onto plate. Allow torte to cool on plate for another 10-15 minutes.
You will want to be careful when serving, that the torte doesn’t break apart (use spatulas for support), it is quite delicate.
Serve torte slices with a drizzle of warmed raspberry coulis and a light dusting of icing sugar as desired.
This looks delicious. Raspberries are my favorite flavor to pair with chocolate. It’s a combo that never gets tired out.
Mmm, looks sinful! Love the minimal ingredients too! You are too creative!
This tart looks super sinful! So delicious.
That looks so tasty and rich. I love tortes and that raspberry sauce looks divine.
That’s one delicious and decadent looking torte. I love chocolate and raspberry combo – perfect marriage ;)
Thanks Curt! I couldn’t agree with you more :0)
This looks so delicious. Raspberry and chocolate is such a perfect combination.
yay! let me know how you like the pea soup.
it’s so easy to make healthy fruit sauce – roast or warm, add a pinch of sugar (not a pound – lol) and there you have it!
Well you know I’m not terribly big on chocolate, but that raspberry sauce. I totally want to lick that plate clean! Seriously – I can just taste it now. :) Speaking of making other people’s recipes…I’m making your pea and mint soup tonight. I’ll let you know how it goes. I’m not a big fan of peas, but it really did sound delightful!
i have never hidden my profound affection for dark chocolate ;0
you should be able to get vegan ‘butter’ that mimics the texture relatively well even if the flavour is not entirely there.
seriously, this is one dense cake!!! yum! i wish there was a substitute for butter. i’ve been meaning to check out vegan butter from earth balance, but haven’t gotten there yet! hahaha. :)
Thank you so much for dropping by Elyse – your feedback is appreciated; glad you enjoyed the visuals too ;0
One slice at a time indeed…. thanks Chris, hope you’re having a good day.
Delicious but not quite as addictive as the higher sugar ones… ;0
Perfect. Enjoy Eliot!
Funny Girl.
I hope you’re having a sunny day – xo.
ha-ha, indeed!
thank you so much! what a nice compliment.
Thanks France – I’m so accustomed to cutting sugar in recipes, I don’t notice I’m doing it anymore until I look at another recipe for a similar torte and see one or two cups of sugar. Really?
That’s right, when warm, it’s rich and silky. When cool, denser and fudgier, like a brownie. I’m getting hungry… ;)
As I type, it occurs to me that we are out of torte already – I can’t seem to keep it around very long! :=9
I’m with you – minus the heaviness of flour and the hangover of sugar – yay for pure dark chocolate!! :0)
wow.
ha-ha, thanks so much Jill – that’s a *big* compliment indeed!
Thanks Amy – you also get a little crunch from the raspberry inside the torte itself which is fun and your right, it lends a little tartness in all the right places ;0
I like the image ;0 – I’m with you!
Oh, come on now, it wasn’t *that* long ago, was it?? (hee-hee, right behind y’a sister!)
thank you Miss Mandy!
400 grams of delightful flavonoids minus the sugar – !! – My kind of richness ;0 Thanks Medeja.
I agree. You get the pure richness of the dark chocolate in this case without the heaviness of flour or sugar hangover.
Sometimes, it’s just nice to treat ourselves. I’m the same way. I know how to make the dishes I order in but… every once in a while I need the break! ;0
ha-ha!
That makes two of us! Thanks Kay :0
I know what you mean Dzoli yet, once you try it, you wonder what took so long :=) A heavenly match for sure. I hope the sun is shining in NZ – xo.
Ha-ha, remember, there is always the possibility of more than one small piece ;0 Thanks MJ – hope you’re having a good day.
fudgy is right – once cooled, it’s a little bit like a heavenly brownie only much lower in sugar.
Thanks Amalia – the dark chocolate really gives it a regal look!
the guest do seem to enjoy ;0 and yes, the combo of chocolate and raspberry is a winner for sure.
thanks so much margaret, it’s a favourite for sure :0)
ha-ha, merci Oh Canada, oops! I mean Oh Plate.
Tried to find your flourless cake on your site but couldn’t…would love to c it!
There is just nothing better than a dessert like this! The cake and the sauce look so perfectly done. beautiful!
Quite decadent and delicious looking and sounding! I could see how you could get addicted to this one little slice at a time!
Mmm baking this seems like a pretty dangerous and addictive undertaking. But I think I can handle it. Yum.
I just came into a lot of raspberries, we love chocolate, perfect fit for us!
–What are you doing to me, Kelly?
My Ass is growing larger as I stare at this chocolaty Sin. Xx WOWWWW
Kim http://myinnerchick.com
Ooh, more raspberry dessert deliciousness!
This is so impressive! wow! this looks like such an elegant dessert and so tempting…
Wow kelly, That looks great. I love the combination of dark chocolate and raspberry. I love a rich torte where a small piece satisfies. I love that you kept the sugar content low, yet the flavor hasn’t been compromised.
My kind of cake, all the way… love when a cake has almost no starch, and becomes dense, fudgy… with the raspberries you just take it to Nirvana state…. Awesome!
No wonder this cake quickly disappears! It looks amazing =)
A real chocolate torte! That’s what I am after!
Holy Wow that looks good. Wow, wow, wow!
Chocolate and raspberries is an even better combination than chocolate and peanut butter. This looks delicious!
Haha :) This looks so decadent! I love the tartness of raspberries to cut the richness of chocolate. Sounds great!
Nothing is more decadent that chocolate and rasperries!! This looks so very moist. I’m thinking two forks and candlelight!!
Yum! I love this combo! My husband and I chose this as our wedding cake so many years ago… I think I’ll surprise him with this one! I don’t make deserts very often so this will be such a treat. Thanks for this very delectable recipe :)
BTW, love your post from a couple of days ago – overnight oats. Looks delicious I love a good hearty nutritious breakfast!
Lynn
Simple sensational!
:-) Mandy
yes, but notice I don’t identify how ‘many’ small slices I actually eat ;O
we absolutely love your cake Charles – you deserve the shout!!
Have a great day, k.
400 gr of chocolate! This torte is really awesome :)
Oh, thank you so much Kelly! It’s a real honour to know that someone is loving something I posted so much. It’s such a wonderful cake and I love your version. It’s funny how certain things pair SO well with other things. I always find that cherries and raspberries are like the perfect matches, so having a raspberry coulis is just a wonderful idea.
“I find small slices are amply filling.” – lol. That may well be, but it’s not quite as fun. One of course needs a big slab of the stuff :D Thanks for posting this, and for the shout-out! :) So glad you’re enjoying it still!
flourless chocolate cakes are simply divine! chocolate pairs so well with raspberries! your cake looks lovely!
Flourless chocolate cakes are my all-time favorite dessert. I frequent a certain restaurant in my town just to have their version, which is sprinkled with sea salt and drizzled with olive oil. The really sad part is that I ate it so much they gave me their recipe… yet I still go buy it there.
Oh, I can see where this is true love!
I love Charles blog.. and he always seems to make me hungry when I visit lol. But now you’ve made me so hungry with this chocolate torte.. it looks so delicious
This could easyly become my favourite.Till I tried it I never belleived how chocolate and raspberry go well together.Loev your sauce;)))
Chocolate and raspberries are one of my favorite “cake” combinations. I love the dense torte and can almost taste it. So how small is a “small piece”? :) I think I could eat the whole thing!
It looks so nice and fudgy! I think chocolate and raspberries are made for each other.
Wow, this looks amazing!! I love dark chocolate, and the raspberries–oh-my-gosh! Perfect! I love this combination! It’s super beautiful too :)
This looks so rich and delicious! Raspberry and chocolate are one of my favorite combinations! This would be the perfect dessert to serve for party guests!
Looks elegant, decadent and delicious!
Heaven ona plate is what that looks like! Yum!
Kelly, it looks gorgeous! It’s almost like my flourless chocolate cake with… raspberries. It sounds too good to be true! (And I can make it with frozen fruit too I suppose). I can only imagine the slight crunch of raspberries in the soft, buttery, chocolatey delight. I must test it.