Description
This Lush Silken Chocolate Raspberry Truffle Torte is an elegant and rich dessert featuring a smooth, creamy chocolate filling infused with raspberry preserves and fresh raspberries. Nestled in a decadent chocolate cookie crust and baked to silky perfection, this French-inspired torte offers a perfect balance of deep chocolate flavor and fruity brightness, ideal for special occasions or a luxurious treat.
Ingredients
Scale
Crust
- 1 pre-made chocolate cookie crust (or 1 ½ cups crushed chocolate cookies mixed with 5 tablespoons melted butter, pressed into a 9-inch tart pan)
Filling
- 1 ½ cups semi-sweet chocolate chips
- ¾ cup heavy cream
- ¼ cup unsalted butter
- ¼ cup raspberry preserves
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 3 large eggs
- ½ cup fresh raspberries (plus more for garnish)
Instructions
- Prepare the crust: If making your own crust, preheat the oven to 325°F. Mix crushed chocolate cookies with melted butter and press the mixture firmly into the bottom of a 9-inch tart pan. Bake for 8–10 minutes to set the crust, then remove from oven and allow it to cool completely.
- Melt chocolate mixture: In a heatproof bowl, combine semi-sweet chocolate chips, heavy cream, and unsalted butter. Microwave the mixture in 30-second intervals, stirring well between each interval, until everything is melted and smooth. Allow it to cool slightly to avoid cooking the eggs in the next step.
- Incorporate flavorings: Whisk the raspberry preserves, vanilla extract, and salt into the melted chocolate mixture until fully combined and smooth. For an even smoother texture, you may strain the preserves before adding them.
- Temper eggs and combine: In a separate bowl, beat the eggs lightly. Slowly pour the slightly cooled chocolate mixture into the eggs while whisking continuously to temper the eggs and prevent scrambling. Gently fold in the ½ cup of fresh raspberries, being careful not to break them up too much.
- Assemble and bake: Pour the combined filling into the prepared crust evenly. Bake in the preheated oven for 25–30 minutes or until the center is just set and slightly jiggly when gently shaken; the torte will firm up as it cools.
- Cool and chill: Remove the torte from the oven and allow it to cool completely at room temperature. Then chill it in the refrigerator for at least 4 hours or overnight to let it fully set and develop its flavors.
- Garnish and serve: Before serving, garnish with additional fresh raspberries. This torte pairs wonderfully with whipped cream or a dusting of powdered sugar for extra elegance.
Notes
- For an ultra-smooth texture, strain the raspberry preserves before adding to the chocolate mixture to remove seeds.
- This torte pairs beautifully with a dollop of fresh whipped cream or a light dusting of powdered sugar for added sweetness and presentation.
- Use high-quality semi-sweet chocolate chips to enhance the depth of chocolate flavor.
- Be careful when folding in the fresh raspberries to avoid breaking them too much, preserving bursts of fruitiness throughout the torte.
- Ensure the chocolate mixture has cooled enough before tempering the eggs to avoid curdling.
