Crunchy meringue layers filled with raspberry sauce and chocolate whipped cream. This Chocolate Raspberry Torte is an elegant, delicious dessert!
Soft meringues, like the one I use with my Caramelized Banana Pudding, are also good. But seriously – give me a crunchy one, and I could eat it all day long.
I frequently check out cookbooks from the library and look through them to get inspiration for new recipes. In one cookbook, I saw a photo of stacked meringues filled with chocolate and nuts.
I wish I could remember where I saw the photo because I would give credit for my inspiration, but I don’t. Regardless, I didn’t use that recipe for inspiration, I just thought about that tasty looking photo. A lot.
I used my Pavlova with Fresh Whipped Cream recipe for the base of this dessert.
Chocolate Raspberry Torte
I made the meringue layers based on my Pavlova with Fresh Whipped Cream recipe. But instead of making one large, tall meringue, I divided it into two equal sized rounds.
The layers of meringue act like cake layers, but much lighter and crunchier.
For the raspberry sauce, I used the recipe for the filling in my White Almond Cake with Raspberry Filling and Buttercream Frosting. It is minimally adapted from The CakeBoss Seedless Raspberry Cake Filling.
TIP: Whisk together the cornstarch with 1/4 cup of the raspberry liquid before pouring it into the pot. This helps prevent cornstarch clumps in your filling.
Chocolate Whipped Cream
I used homemade chocolate whipped cream for this torte. I HIGHLY recommend you use homemade whipped cream as the taste is just so fresh and fabulous.
TIP 1: Keep your mixing bowl and your mixer’s whisk attachment in the freezer for at least 10 minutes before using. This helps ensure the whipped cream is firm, and therefore more stable.
TIP 2: Whisk together the powdered sugar, cocoa powder and salt before mixing with the whipping cream. This ensures a more uniform chocolate taste.
The torte is beautiful without any decor, but to add a little extra taste and beauty, I top the torte with:
- Chocolate ganache
- Fresh raspberries
- Powdered sugar
- If your ganache is too liquidy, add more chocolate chips, 1/2 tablespoon at a time, whisking well after each addition.
- If you ganache is firmer than you prefer, add more warmed whipping cream, 1/2 tablespoon at a time, whisking well after each addition.
This Chocolate Raspberry Torte is a beautiful, elegant dessert that tastes as wonderful as it looks!
Chocolate Raspberry Torte
- 6 large egg whites
- 1/4 teaspoon salt
- 6 tablespoons water
- 1 1/2 teaspoons vanilla extract
- 2 cups sugar
- 1/2 teaspoon cream of tartar
- 1 1/2 tablespoons corn starch
- 12 ounces frozen raspberries
- 1/2 cup sugar
- 1 teaspoon lemon juice
- 2 tablespoons cornstarch
- 2 tablespoons raspberry liqueur
Chocolate Cream Filling
- 1 cup whipping cream
- pinch salt
- 3 tablespoons powdered sugar
- 2 tablespoons cocoa powder
- 1/3 cup whipping cream
- 1/2 cup dark chocolate chips
- Fresh raspberries for decoration
- Powdered sugar for decoration
- Preheat oven to 250 degrees. Line a large baking sheet with parchment paper and draw two 8″ round circles (make sure circles are at least 4″ apart, if your baking pan is not large enough for this, you’ll need to use two baking pans).
- Place egg whites and salt in a large bowl or base of a stand mixer.
- Use whisk attachment to beat on high speed until medium-stiff peaks form (stiff enough that it forms peaks, but peaks that don’t stand easily on their own). This will take about 3-4 minutes.
- Add water, vanilla, and sugar. Beat on high speed until stiff peaks form (peaks that easily stand and hold their shape). This will take about 3 minutes.
- Use spatula to fold in cream of tartar and cornstarch.
- Divide mixture evenly between the two circles. Use spatula to spread out mixture to edges of the circles.
- Bake for 1 hour. Do not open oven during cooking time.
- Once time is done, turn oven off. Again, do not open oven. Let cool completely in oven for 3 hours, or overnight.
- Remove from oven and then gentle peel parchment paper from bottom of the meringue.
- Thaw raspberries and strain juice from berries. For this step I put a large strainer over a bowl and let the berries thaw in the strainer. Gently press raspberries a few time to squeeze out any remaining liquid (you want just the liquid, don’t press so hard that you get pulp). Add enough water to the juice in the bowl so that you have 3/4 cup of liquid.
- Take out 1/4 cup of liquid and whisk in cornstarch until completely smooth.
- Add remaining juice, cornstarch mixture, sugar, and lemon juice to a sauce pan over medium heat. Cook, while whisking constantly, until mixture thickens. Once mixture thickens, remove from heat and set aside.
- Place the thawed raspberries in a mesh strainer. Place strainer over bowl and press berries with spoon so that pulp falls into a bowl. Strain until you have 1/3 cup of pulp.
- Once the mixture in the saucepan has cooled, stir in the raspberry pulp and raspberry liqueur until well combined. Let cool completely before using (about 2 hours in the refrigerator).
Chocolate Cream Filling
- Place mixing bowl with whisk attachment in freezer for at least ten minutes.
- Remove bowl and whisk from freezer. Whisk together salt, powdered sugar, and cocoa powder in bowl.
- Pour in whipping cream. Bean on medium-high speed until stiff peaks form (peaks that hold their shape and do not fall over).
Assembly and Decoration
- Place one meringue layer on a serving plate or cake board. Cover with half of the raspberry filling. Then spread half of the chocolate cream filling.
- Stack second meringue on top of chocolate cream. Spread remaining half of the raspberry filling over the meringue, followed by the remaining half of the chocolate cream.
- In a microwave safe bowl, heat whipping cream until it is boiling. Place chocolate chips in a heat safe bowl. Pour boiling cream over chips. Cover bowl with plastic wrap and let sit for 5 minutes. Remove plastic and whisk until smooth. Drizzle chocolate over top of torte as desired (see notes below for troubleshooting).
- Decorate top of meringue with fresh raspberries and sprinkled powdered sugar, as desired. Store in refrigerator. Best if served the day it is made and eaten within 24 hours.
- Meringue tips: If you need more tips on making the meringue, check out my Pavlova with Fresh Whipped Cream post.
- Chocolate drizzle notes: If your chocolate is too thick after whisking, add more whipping cream, about 1 teaspoon at a time. If your chocolate is too this, add more chocolate chips, about 1/2 tablespoon at a time, whisking well after each addition.
Disclaimer: All nutritional information provided on this website is an estimate only and is not guaranteed.
If you enjoyed this Chocolate Raspberry Torte, you may also enjoy these other SugarSpicesLife recipes:
Links to items used to make this recipe:
KitchenAid Artisan Stand Mixer: This is seriously one of the most frequently used appliances in my kitchen.
AirBake Cookie Sheets: I pretty much bake everything, except for meat, on AirBake Cookie Sheets. It helps prevent bottoms from getting burned. I adore them.