Chocolate-Raspberry Torte

38 comments

Appears in Cook's Illustrated November/December 2010, America's Test Kitchen TV

To make this dessert more than a mere elegant centerpiece, we ditched the dull, dry cake and started over with the fudgiest, most deeply chocolaty foundation we could find.

SERVES 12 to 16 (Makes one 9-inch cake)

TIME 1½ hours, plus 1 hour cooling and 1 hour chilling

has video

WHY THIS RECIPE WORKS

Using ground nuts in place of some of the flour gave our rich, fudgy, chocolate cake a sturdy enough texture to serve as the base of our chocolate-raspberry torte recipe. We combined raspberry jam with lightly mashed fresh raspberries for a...

Print