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Chocolate Truffle Torte with Raspberry Sauce

Rich dark chocolate is balanced with the fruity tang of raspberries to create a creamy, elegant dessert.
Prep Time 20 mins
Cook Time 50 mins
Resting time 6 hrs
Total Time 9 hrs
Course Dessert
Servings 16 slices


  • 10-inch springrform pan



  • ½ cup brewed coffee
  • ¼ teaspoon salt
  • cup granulated sugar
  • Four 4-oz. bars 60% cacao Ghiradelli chocolate
  • 1 cup butter melted
  • 3 whole eggs
  • 3 egg whites


  • 2 cups raspberries fresh or frozen
  • ¼ cup water
  • ¼ cup granulated sugar
  • 1 teaspoon lemon juice



  • Preheat oven to 300 degrees F. Thoroughly grease a 10-inch springform pan.
  • Combine coffee, salt, and sugar in a saucepan over medium heat; stir until the sugar has dissolved completely, and set aside.
  • Break each chocolate bar into six pieces. (Feel free to chop these pieces smaller; the smaller the pieces, the faster your chocolate will melt.) Place the pieces in a large, microwave-safe bowl.
  • Using 30-second increments, melt chocolate in the microwave. Remove from the microwave and stir between each heating increment. Onceit is creamy with no residual chunks, pour into a mixing bowl.
  • Using an electric mixer, slowly mix melted butter into the chocolate.
  • Stir in warm sugar-coffee mixture.
  • Beat together your eggs and egg whites in a separate bowl. Slowly pour them into your main batter and stir until completely combined.
  • Pour batter into the prepared springform pan and place on the middle rack your preheated oven. Fill a heatproof 9 x 13 pan with boiling (or nearly boiling) water and place it on the lower rack of your oven, directly beneath the cake.
  • Bake for 45-50 minutes. The cake will still appear slightly wet, but this is okay!
  • Allow the cake to cool to room temperature, then place in the refrigerator overnight before serving.


  • Place all ingredients in a saucepan over medium heat. Use a fork or a potato masher to help the raspberries break down into a sauce.
  • Bring to a boil; simmer for 1-2 minutes, until the mixture has thickened.
  • Remove from heat. Strain through a mesh sieve and allow to cool.
  • Drizzle over individual slices of cake.


For easier removal, place a round piece of parchment at the bottom of your springform pan before pouring in the batter.
Feel free to use a double boiler method to melt your chocolate before adding it to the cake. Take care not to allow any water to come in contact with your chocolate, in order avoid the chocolate seizing.
Using a true bain-marie water bath should prevent deep cracks from forming in your finished torte. This, however is optional; the cracks will not impact the taste of the final product.
Keyword cake, chocolate, torte, truffle