Chocolate Raspberry Torte
Added by healthnutfoodie | Mon 27 Dec 2010 @ 23:35
When it comes to dessert, I try to make things that are so rich and satisfying that my friends and family will be satisfied with just a small portion. Not only does this help us all manage our waistlines, it helps us manage our pocketbooks as well! When your friends are satisfied after eating just one goodie (instead of three or four), you save money! My chocolate raspberry torte is rich, immensely satisfying, but not so heavy that you feel weighed down after eating it. The first time I made this, one friend commented that she was “pleasantly surprised that it wasn’t as rich as it looked”. Perfection! As far as the health benefits, the dark chocolate and raspberries are both full of heart-healthy antioxidants, the eggs add a boost of protein, and the whipping cream offers a small dose of calcium. Lol...who am I kidding?!? While the above statement is true, this is a treat, not a health food. Sit back, relax, and enjoy eating real food. Find more of my tasty recipes, tips, and tricks at http://healthnutfoodie.blogspot.com.
Unbleached all-purpose flour, ⅓ cup
Baking soda, ½ tsp
Sea salt, ½ tsp
Organic sugar, ⅔ cup
Pure vanilla, 2 tsp
Farm fresh eggs, 2
Butter, ½ cup (1 stick)
High fat, unsweetened dark cocoa powder, ⅓ cup
Mini dark chocolate chips, 1 cup (60% cocoa or higher)
Heavy whipping cream, 1 cup
Organic sugar, ¼ cup
Fresh raspberries, 1 cup
Prepare your chocolate torte: Preheat oven to 350 degrees. While oven heats, combine first three ingredients. Stir well and set aside. Cream together next five ingredients (through cocoa powder). Pour combined dry ingredients into wet ingredients and stir just until combined. Stir 1 cup mini dark chocolate chips into the batter. Pour batter into a greased (rub with the butter wrapper) 9-inch pie or tarte pan. Transfer to oven and bake for 20 – 25 minutes, until an inserted toothpick comes out slightly sticky. Let cool completely on a wire cooling rack.
When torte is completely cool, prepare your sweet cream topping: Using a stand or handheld mixer, cream together 1 cup heavy whipping cream and ¼ cup organic sugar for 5 – 7 minutes (at medium speed), until stiff peaks have formed. Spread cream evenly over cooled chocolate torte. Top with raspberries and refrigerate until ready to serve (up to two days).
Remove torte from fridge about 30 minutes before you plan on serving it. Slice torte pie style and enjoy!
Notes: Is it even necessary to tell you that my little girls love this special treat? I didn’t think so. This decadent delight is naturally vegetarian and nut-free. Those sensitive to gluten can use ⅓ cup of your favorite gluten-free baking mix in place of the flour.