Chocolate Raspberry Torte`

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This recipe is in this month’s Everyday Food, A Martha Stewart Magazine.

Since I hadn’t prepared a torte` in such a long time, I figured I would get the few ingredients I needed at the grocery store last night and prepare this as a surprise for my husband. He takes good care of me and knowing how much he loves chocolate, I got started as soon as I had my morning coffee.

It keeps overnight in the refrigerator and you do not apply the raspberries to the top, until just before you serve it. Additional serving suggestions is with vanilla ice cream or whipped cream.

32 chocolate wafer cookies (about 8 ounces)

2 TBSP sugar

1/2 tsp coarse salt

6 TBSP (3/4 stick) unsalted butter, melted


12 oz semisweet chocolate chips

1 pinch coarse salt

1 1/4 cups heavy cream


1 1/2 cups fresh raspberries (6 ounces)


1) Preheat oven to 350º

2) In a food processor, combine cookies, sugar and salt. Process until fine crumbs form.

3) Add butter and pulse until mixture just comes together.

4) Press crumbs into a 9-inch fluted tart pan with a removable bottom.

5) Place on a baking sheet and bake until crust is dry and set, about 20 minutes.

6) Remove from oven and place on cooling rack and allow to cool completely.


1) In a large bowl, combine the chocolate and a pinch of salt.

2) In a small saucepan, bring cream to a bare simmer over medium-high heat.

3) Immediately pour heated cream into the center of the chocolate and let stand for one minute.

4) Stirring gently, blend together until the chocolate is completely melted and smooth.

5) Pour into the cooled tart shell and refrigerate until set. About 30 minutes.

To serve, remove tart from the pan and scatter the fresh raspberries on top.

Note: My tart pan was 11 inches, a whole two inches larger than what the recipe called for. So I got out my calculator and I figured out how much more of each ingredient I would need, in order to make it come out correctly. I also added 1 TBSP freshly ground dark French roast and hazelnut cream coffee beans to the chocolate, as a flavor enhancer. I used Kosher salt and raw sugar. *

I wanted to surprise my husband but he actually surprised me, because he had to leave for an appointment. Sadly, we both have to wait to eat this fabulous dessert until he comes back! He told me, “You should have said something.” To which I replied, “It wouldn’t have been a surprise.” We both laughed.

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About Theresa H Hall

As a professional vocalist. licensed broadcaster, artist, published poet, lyricist, writer, essayist, critic, animal lover and budding pastr View all posts by Theresa H Hall

6 responses to “Chocolate Raspberry Torte`

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