Chocolate Espresso Torte and Raspberry Sauce Recipe

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A flourless dessert that is very rich tasting and topped with a flavorful raspberry sauce. The raspberry sauce adds great color and is a nice accent flavor with the rich chocolate cake. Search our site for other moist and delicious cake recipes.
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  • TORTE:
  • 1 1/2 cups unsalted butter - cubed
  • 3/4 cup espresso coffee
  • 3/4 cup brown sugar, packed
  • 15 ounces bittersweet chocolate squares, chopped
  • 8 large eggs, lightly beaten
  • 1 1/2 teaspoons vanilla
  • Pinch of salt
  • cocoa powder for dusting
  • 16 ounces raspberries, frozen or fresh
  • 1/3 cup corn syrup
  • 1 tablespoon orange or raspberry flavored liqueur
Container:9 inch spring-form pan
30 mins
1 hr
1.5 hrs
  • Preheat oven to 350 degrees F. Line the outside of the pan with aluminum foil; lightly grease the inside of pan and dust with cocoa powder.
  • In a heavy saucepan, combine butter, espresso, and sugar, stirring frequently until sugar dissolves; bring to a boil.
  • Place the chopped chocolate pieces in a large bowl and add the boiling chocolate mixture; then blend until smooth and chocolate is completely melted. Cool.
  • Add in the eggs, vanilla, and salt; beat until completely blended.
  • Pour into spring-form pan that has the outside sealed from any seepage. Place pan inside a larger pan. Pour about 2 inches of hot water into outside pan.
  • Bake for 60 minutes or until a tooth pick inserted in the center comes out fairly clean and the center of torte is set. Remove from water and cool.
  • Cover cooled cake and refrigerate 12 hours before serving.
  • Place frozen or fresh raspberries in a food processor with a steel blade and puree until smooth.
  • Add the corn syrup and liqueur, pulse until blended.
  • Chill and serve over cake.
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Chocolate Espresso Torte and Raspberry Sauce Recipe Reviews

chocolate espresso torte and raspberry sauce

Average of 4.00 out of 5 stars
Rating of 4 out of 5.0 stars
Ratings (2)
Comments (0)
Rating of 5 out of 5.0 stars
Reviewed By
"My mistake on where to add the raspberry liquer I must have missed it last night it was really late (3 AM)and it just said liquer and not rasperry or orange for the sauce my oversite. the final product came out wonderfull though top notch recipe, I was a little scheptical about the sauce at first since it required no reductions but it is perfect especially with a tablespoon (or 2 :) )of Chambord Liqueur Royal will make again possably with Grand Marnier or a mixture of both. Thank You for the qucik corrections also. Fantasitc Site for Recipies keep up the good work."
RecipeTips.com User
Reviewed By
"This recipe has been corrected and edited to make the directions more clear and easier to follow. I hope this will help when using this recipe in the future."
Rating of 3 out of 5.0 stars
Reviewed By
"there are some problems with the recipie as printed on your website first the prep time and cook times are switched it should read 30 min prep and 1hr cook also there is no mention in the instuctions for when and where to add the orange or raspberry liquer I took a quess and figured it would be in the sauce and not in the actual torte as this is where it usualy go's but some clearification would be nice also you left out the Vanilla in the steps but have it on the list again I took a quess and added it to the tort as this is usualy where it go's. You might want to update this recipie I will post back tomorrow and let you know how it turns out as it is resting in the refigerator for the 12hrs at the moment. i am docking 2 stars for the lack of proof reading."
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