File this black raspberry chocolate torte under the dictionary definition of “decadent.”
That said, it’s very easy to put together – no special equipment, or even mixers, required! The “secret” is in the coffee. You have probably heard that adding espresso or ground coffee to chocolate really brings out its deeper cocoa, richer notes.
The black raspberries are a great contrast to the bittersweet chocolate, though if you can’t find them (we are so lucky with Oko’a Farms here), red raspberries would also be great as well as sweet cherries when in season.
- 250g (or 2 sticks) of butter, cubed at room temperature
- 1 cup milk chocolate chips
- 1 shot of espresso in 1.25 cups of hot water
- 0.75 cup raw sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 0.25 teaspoon sea salt
- 2.25 cups AP flour
- 0.25 dark cocoa powder
- 1 cup black (or red) raspberries
- whipped cream (for serving)
- Preheat oven to 335F. Use the leftover butter wrappers to grease a 9 inch round cake pan.
- In a large mixing bowl (I think the stainless steel ones work better here than plastic because you are working with hot water!), whisk together butter, chocolate chops and hot coffee until everything is melted and smooth.
- Whisk in sugar until it is fully dissolved. Then carefully add the eggs and vanilla and continue to whisk until smooth.
- In a separate bowl, sift together the flour, salt, and cocoa powder. Gradually whisk in the dry ingredients into the chocolate and coffee mix.
- The batter will be pretty loose - pour in carefully into the cake pan and bake for about an hour or more until set in the middle.
- The crust of the cake will have beautiful cracks as it cools off and settles. Top it with black or red raspberries and serve with a generous helping of whipped cream.
Top with black raspberries (or regular raspberries when in season) and some whipped cream.
This is a lovely dessert to serve at the end of an intimate dinner party and pairs particularly well with a berry-forward red wine like a Cabernet Sauvignon.