Chocolate Torte with Raspberry Rose Whipped Cream

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Chocolate torte is a rich, deeply chocolatey cake with a dense, moist crumb. It’s easy to make and always impresses!

Dark chocolate torte with whipped cream and raspberries on a blue and white plate
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At Tante Marieโ€™s cooking school, we made a dark chocolate torte that had just a spoonful of flour in it, and the rest was tremendous-quality chocolate, rich butter, sugar, and eggs. Brownie-esque but most definitely a cake, my torte recipe is based on that one. It is rustic-gorgeous, with batter that is so lush in chocolate that its scent takes me directly, and happily, to my chocolate Loop mornings in Chicago, where the morning air was scented with deep chocolate from a nearby chocolate company. I loved that cake so much that I baked it for my dessert course for my culinary school final exam (that went well, except I didnโ€™t take time to toast the walnuts I used to decorate the decadent chocolate cake. Points were slashed).

I’ve baked this torte for many an occasion ever since, and it became a fast family favorite. I like to serve this with whipped cream, but not just any whipped cream: the decadent dessert’s rich, intense flavor of dark chocolate revels in a dollop of delicate whipped cream infused with raspberries and rose water. 

Ingredients for chocolate torte with whipped cream on a marble countertop

Ingredient Notes

When making your chocolate torte, here are a few tips to keep in mind when selecting the ingredients.

Dark Chocolate. The star of the show for the torte is, or course, the dark chocolate! So the type of chocolate matters. Opt for high-quality dark chocolate bars chopped into small pieces or dark chocolate chips–either for that more intense bittersweet chocolate flavor. Don’t substitute cocoa powder for the dark chocolate; it does not contain cocoa butter and will change the cake recipe. If you can’t find dark chocolate (which is typically readily available), you can substitute semi-sweet chocolate; best not to use milk chocolate in this recipe.ย 

Two hands chopping chocolate with a chef's knife on a cutting board

Butter. If you were ever going to go for it and use European or cultured butter, this is the recipe to do it! Look for Plugra, Kerrygold, or any cultured butter for its high fat content and more complex (delicious!) flavor. Use unsalted butter so you can control the salt level in the cake.

Kosher salt, a half-teaspoon. Remember that different types of salt have different levels of saltiness, so if you substitute table salt or fine sea salt for the kosher salt, use less of it by 1/4 teaspoon.

Granulated sugar. Use cane sugar or plain white granulated sugar. Don’t substitute brown sugars, which hold more moisture and will disrupt the chemistry of the cake!

Eggs in a glass bowl on a marble countertop

Eggs. Lots of eggs! Use large eggs (not extra large), five of them.

All-purpose flour. It’s just a tablespoon! But it helps pull the cake batter together and bake up right.ย 

Confectioners’ sugar. Just a dusting for the top of the cake and the whipped cream.

Whipped cream with beaters in a bowl

Whipping Cream. For the whipped cream, while I often choose organic whenever possible, I don’t for shipping cream. It doesn’t whip as smoothly, turning very quickly to stiff, over-beaten cream. Read more about how to make whipped cream, noting that heavy whipping cream is key here; half and half and milk are not suitable; they don’t whip into cream. Buttermilk can be combined with heavy whipping cream as a flavoring but it will not whip on its own either.

Raspberries. These swirl through the whipped cream so nicely for color and fruity berry flavor! Heighten that berry goodness with a splash of rose water.

How to Make Chocolate Torte

Making this chocolate torte is very simple with simple equipment (as in: bowl, spoon!). Hereโ€™s how to create this nearly-flourless chocolate cake:

  1. Start by heating the oven to 350ยฐF (175ยฐC). Coat the bottom a 9-inch round cake pan with butter, then line it with parchment paper and grease the top of the parchment.
  2. Melt the chocolate and butter. You can do this using a double boiler (a heat proof bowl, a large bowl) over simmering water or you can do this in a heavy saucepan on direct heat. Add the chopped dark chocolate and begin to melt it, stirring occasionally. Add the unsalted butter a few tablespoons at a time and melt butter together with the chocolate. Whisk occasionally until completely melted and smooth. Remove from the heat, whisk in the granulated sugar, and let the mixture cool slightly.
  3. Add one egg at a time to the chocolate mixture, whisking to incorporate after each egg is added. The batter will smooth out and become shiny as the last egg is added.
  4. Whisk in the salt and flour and mix until combined.
  5. Carefully pour batter into the prepared pan.
  6. Bake the cake for about 25 minutes, until the top is crackly and the center no longer shiny.
  7. Make the whipped cream while the cake bakes. In a large bowl with an electric mixer (hand mixer or stand mixer fitted with the whisk attachment), whip cream, sugar, and rose water on medium high speed until soft peaks form. Smash a few raspberries in a small bowl, then gently stir them into the whipped cream. Chill until ready to serve.
  8. Once baked, let the torte cool in the pan on a wire rack for about 10 minutes. Then carefully invert the cake onto a board, then carefully flip it onto the serving platter so that the crackly top of the cake is on top. Dust the cake with confectioners’ sugar.
  9. Slice the cake into wedges and serve with a dollop of whipped cream and a few fresh berries on the side.

Common Mistakes to Avoid

Making a chocolate torte seems straightforward, but there are some common pitfalls to watch out for:

  • Substituting ingredients. Certain ingredients here should be followed to the letter! Dark chocolate is one of them.
  • Heating the chocolate over high heat. Higher direct heat or hot water that is too hot in a double boiler can turn the chocolate grainy.
  • Not Letting It Cool: Patience is key! Allowing the torte to cool properly is essential for it to set correctly and turn out of the pan without breaking.ย 
  • Slicing the cake without wiping the knife. The cake is fudgy and will cut more cleanly if you wipe the blade of the sharp knife with a warm, wet cloth after cutting each slice.

Storage

After allowing the torte to cool completely, wrap it with plastic wrap and store it in an airtight container for up to five days. 

Variations

While the chocolate torte is delicious on its own, topping it with raspberry rose whipped cream elevates the experience and balances the cake’s intense chocolate flavor. Plain whipped cream flavored with pure vanilla extract is also great here.

For this great dessert, you can easily substitute the whipped cream with a scoop of ice cream. Vanilla, strawberry, dulce de leche are all great choices with this cake. A raspberry sauce (raspberries cooked with sugar and lemon juice) is also excellent.

To make this a flourless chocolate torte, swap almond flour (almond meal) or gluten free flour for the all-purpose flour in the cake.

If you prefer, the cake can be baked in a springform pan. Follow the same steps as for a standard pan, then pour the batter into the prepared springform pan instead.

The cake takes to other flavorings such as almond extract (just a little, 1/4 teaspoon),

More Chocolate Cake Recipes

I’m such a fan of chocolate cake that you’ll find some great recipes here! Try Chocolate Cake with Marshmallow Frosting for a true showstopper of a cake that is very fun to make. My Heart Cake is so lovely for special events and Valentine’s Day. My Double Chocolate Cake Recipe has a fluffy pink frosting and is what my mother made for my February birthday growing up. Enjoy!

Dark chocolate torte with whipped cream and raspberries on a blue and white plate
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5 from 2 votes

Chocolate Torte

Chocolate torte is a rich, deeply chocolatey cake with a dense, moist crumb. It's easy to make and always impresses!
Prep: 10 minutes
Cook: 25 minutes
Servings: 8

Ingredients 

For the cake:

  • 7 oz. best quality dark chocolate (60 to 70%) , chopped
  • 7 tablespoons unsalted butter , Cultured or European butter, such as Plugra, cut into 1-inch pieces
  • 1 1/3 cups granulated sugar
  • 5 large eggs, room temperature
  • 1/2 teaspoon kosher salt
  • 1 tablespoon unbleached all-purpose flour

For the whipped cream:

  • 1 cup heavy whipping cream, cold
  • 1/4 teaspoon rose water
  • 1 pint raspberries
  • 2 tablespoons confectioners' sugar, plus more for dusting the cake
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Instructions 

  • Butter a 9-inch round cake pan and line the bottom with parchment; also butter the parchment. Heat the oven, with a rack placed in the center, to 375โ„‰.
  • Melt the chocolate in a double boiler (make your own by setting a bowl over a saucepan, without the bowl touching a few inches of water beneath in the pan). Or, melt the chocolate in a heavy saucepan over low heat. As the chocolate melts, add the butter a few tablespoons at a time, whisking constantly.
  • When the butter and chocolate are all melted, remove from the heat. Add the sugar and whisk to combine. Add the eggs, one at a time and whisking well to incorporate each egg before adding the next one. The batter will look grainy but shiny until the last egg goes in, and then the batter will be smooth and silky.
  • Whisk in a pinch of salt and a tablespoon of flour, and pour the batter into the prepared pan, inhaling the chocolate scent as you go. Bake the cake for about 25 minutes, or until the top is crackly and the center no longer looks shiny. The clean-toothpick test doesnโ€™t work here because the center of the cake remains fudgy. Cool the cake for about 10 minutes. Flip the cake out onto a plate, then flip it onto the serving platter so the crackly top is facing up. Dust lightly with powdered sugar.
  • While the cake bakes, place the raspberries in a bowl with a tablespoon of sugar, and mash up some of the berries with a fork. Whip the cream with a tablespoon of powdered sugar and the rose water. Swirl the raspberries into the cream.
  • Cut the cake into wedges and serve each with a dollop of whipped cream and a few extra raspberries on the plate.ย 

Nutrition

Calories: 545kcal | Carbohydrates: 55g | Protein: 8g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 177mg | Sodium: 205mg | Potassium: 343mg | Fiber: 7g | Sugar: 43g | Vitamin A: 941IU | Vitamin C: 16mg | Calcium: 74mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Maureen Abood
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 8
Calories: 545
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26 Comments

  1. Ali Cat says:

    5 stars
    Love, love, LOVE this cake! So rich, so decadent and intensely chocolate. I used Stevia to sweeten it, and VOILA, a delicious Keto friendly, diabetic safe cake! Thank you so much, love your recipes!

    1. Maureen Abood says:

      Wow, great idea about the stevia and so glad to know it worked great!!! Thank you Ali!

  2. Mandy says:

    I liked this a lot! Cream with raspberries Is excellent, 1/2 tsp rose is subtle. Cake is like a brownie.

    1. Maureen Abood says:

      Oh good! Very very delicious and simple.

  3. Nancy says:

    A question about the chocolate–I assume you mean unsweetened chocolate?

    1. Maureen Abood says:

      Nancy I don’t use unsweetened, but you can. The recipe calls for the “60-70% dark” chocolate which is different than unsweetened as it does have some sugar content in it.

  4. Gale T. says:

    I made the cake yesterday and it is delicious! I didn’t have the raspberries but had Ben and Jerry’s Cherry Garcia ice cream. This is a keeper. I love your recipes! Thank you!!

    1. Maureen Abood says:

      Well the ice cream is a perfect match Gale! Thanks so much, I’m happy you have a new keeper in this favorite recipe!

  5. Marlene Kaim says:

    I just finished reading Charlie and the Chocolate factory to my grandchildren. Your cake, Maureen, will be the grand finale to celebrate!

    โ€œTwice a day, on his way to and from school, little Charlie Bucket had to walk right past the gates of the factory. And every time he went by, he would begin to walk very, very slowly, and he would hold his nose high in the air and take long deep sniffs of the gorgeous chocolatey smell all around him.โ€

    โ€” Charlie and the Chocolate Factory (Charlie Bucket Book 1) by Roald Dahl
    https://a.co/9S5eOT4

    1. Maureen Abood says:

      This is SO wonderful Marlene!!!! Thank you!! Reminds me of the scent of chocolate I enjoyed in the air in Chicago from the chocolate company there.

  6. Pat says:

    Happy Birthday Maureen! This cake is right up my alley and I’ll have to make it for my daughter and my birthday next week.

    Pat

    1. Maureen Abood says:

      Thank you Pat!! Enjoy and love to see a pic of your cake!

  7. nancy says:

    the chocolate cake has me swooning

  8. Denise Khoury Zeidan says:

    Wishing you a very happy birthday, Maureen, and many happy returns.

  9. Vanita Mirchandani says:

    Dear Maureen,

    Wish you a Happy and Blessed Birthday.
    I tried the zatar fries for a superbowl party and they were a hit.

  10. paula says:

    I can’t wait to bake such a yummy cake for my children.
    I must keep my diet …

    Happy birthday to you lovely Maureen.

  11. Rhea says:

    Love ur blog n truly enjoying it. Happy birthday n best wishes

    1. Maureen Abood says:

      Thanks so much Rhea!

  12. Aunt Anne and Uncle Tom say Happy Birthday from the kitchen ! says:

    This looks delicious, Maureen. I just watched Ina Garten make a similar “brownie cake” in a pie dish.
    She advocates adding a teaspoon of instant coffee granules to anything Chocolate. ‘Says it greatly enhances the chocolate flavor.

    I’m with you, and prefer a dusting of confectioners sugar to frosting (way too much sugar, sometimes overkill.) but Ina does overkill alot and typically she frosted her brownie pie (cake) with drizzles of
    ganache. Haven’t tried either, though very tempted now ๐Ÿ™‚ Have a great birthday, dear Maureen!

    1. Maureen Abood says:

      Thanks so much! I love the coffee idea and will do that next time I bake this cake (which will be soon)! Much love to both of you, miss you–

    2. Alisa says:

      I’ve never used Rose Water in anything before, but it’s wonderful! I am diabetic, as are several of my family, and BIG chocolate lovers, so your cake caught my eye! I switched all the sugar for a Stevia/Splenda blend I’ve used many times, as well as the powdered sugar. Everything else was exactly the same. The cake was delicious, but something went wrong in the baking – the cake rose out of the pan and stayed like like that when the timer went off. I let it cool, and it slowly sank back into the round cake pan. Not the prettiest presentation! My fault I’m sure. Any ideas how to fix this? By the way, I have used a number of your recipes for YEARS. My fav is Muhammara and touched, although the tour is quite fussy.

      1. Maureen Abood says:

        Alisa I’m so happy you made and loved this as much as we do! This cake top is meant to be rustic, so it sounds like yours was spot on. The dusting of powdered sugar on top adds another lovely element. Thank you for your kind words too!

  13. Janet Kalush Moore says:

    Happy Birthday cousin.
    I always fall back on a chocolate “souffle” recipe (that is more like molten chocolate cake) from Roy’s restaurant. I love that cake, but now I am going to make this one. It looks awesome and I am for anything chocolate. Thanks…love to try new things and this looks maaaarrrrvelous.

  14. Pat Abood says:

    I’m not really a chocolate lover, but that cake is tempting! And those dishes – especially the sugar? bowl!
    Sets it off perfectly! Much love to you on your birthday and always!

  15. Julia Issa-Ghantous says:

    Can’t wait to try this with my friends.

  16. Sue/the view from great island says:

    Oh my — you had me at Raspberry Rose Cream !