Description
Rich layers of velvety chocolate embrace tart raspberries in this silken chocolate raspberry truffle torte, a luxurious dessert that whispers indulgence. Elegant French techniques merge with bold flavor profiles, inviting dessert enthusiasts to savor each exquisite bite.
Ingredients
Scale
Cake Base:
- 1 1/2 cups (360 ml) chocolate cookie crumbs
- 1/3 cup (75 grams) unsalted butter, melted
Fruit Layer:
- 2 cups (480 ml) fresh raspberries
- 1/2 cup (100 grams) granulated sugar
- 2 teaspoons cornstarch
- 1/4 cup (60 ml) water
Chocolate Components:
- 4 cups (960 ml) quality dark chocolate, chopped
- 2 cups (480 ml) heavy cream
- 2 tablespoons (30 ml) unsalted butter
- Fresh raspberries for garnish
- Dark chocolate shavings for garnish
Instructions
- Craft a crumbly foundation by blending chocolate cookie crumbs with melted butter, firmly pressing the mixture into the base of a springform pan, then refrigerate for 15 minutes to solidify.
- Create a vibrant raspberry compote by simmering raspberries with sugar, cornstarch, and water over medium heat for 5-7 minutes until the mixture thickens and becomes glossy, then allow to cool completely.
- Evenly spread the cooled raspberry compote across the chilled cookie crust, ensuring a uniform layer.
- Prepare the luxurious chocolate filling by gently melting chocolate, cream, and butter together over low heat, stirring continuously until the mixture transforms into a silky, smooth consistency.
- Carefully pour the molten chocolate filling over the raspberry layer, using a spatula to distribute evenly and eliminate air bubbles.
- Refrigerate the torte for 2-3 hours until the filling sets and becomes firm to the touch.
- For the glossy ganache, heat cream until it reaches a gentle simmer, then pour over chopped chocolate, allowing it to rest for 2-3 minutes before stirring until perfectly smooth and lustrous.
- Drizzle the warm ganache over the set chocolate filling, tilting the pan to create an even, elegant coating.
- Return the torte to the refrigerator for an additional 30-45 minutes to allow the ganache to set completely.
- Before serving, adorn the torte with fresh, plump raspberries and delicate chocolate shavings, creating a visually stunning dessert.
Notes
- Use room temperature ingredients to ensure smooth, lump-free chocolate layers and easy blending.
- Prevent cracking in the chocolate filling by cooling the torte gradually, avoiding sudden temperature changes.
- Select high-quality dark chocolate with at least 70% cocoa content for richer, more intense flavor and smoother texture.
- Consider dietary modifications by substituting butter with coconut oil for a vegan version or using gluten-free cookie crumbs for a gluten-sensitive alternative.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 337 kcal
- Sugar: 23 g
- Sodium: 31 mg
- Fat: 27 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 52 mg