chocolate raspberry torte

chocolate raspberry torte // the muffin myth

Today is St. Patrick’s day, and if you were expecting something green I’m terribly sorry to disappoint. The truth is, I have something green that I might have posted today if I wasn’t so darn excited. I have news, people! No, it’s not a baby. In fact, I called my mother yesterday to inform her there will be no babies from me for at least another two years. Why? Because I, Katherine Elizabeth Trant (I only use my full name when it’s serious) am going back to school. Yep, I did it. Yesterday I was notified that I’ve been accepted into a masters degree program in nutrition which will start in the autumn.  Cripes!

This masters program is through Stockholm University and is in collaboration with the department of Biosciences and Nutrition at the Karolinska Institute. I am SO excited (remind me of this in, say, November). And you know what this means? I’m going to be learning a heck of a lot more about food and nutrition. Which means that you’re going to be bombarded with a heck of a lot more information about food and nutrition. We’re all getting masters degrees!

Since we’re celebrating, we’re going to have this chocolate raspberry torte. We can do that healthy green thing another time. We’re going to need it because this? This is intense.

This torte has been living in my brain for a little over a year and I finally made it a reality. I wanted to make it for a friend who has sensitivities to both dairy and gluten (this version is not gluten free, but I had planned to use rice flour in place of all purpose) when we were supposed to have dinner last year. I reworked a fabulous torte recipe, replacing butter with unrefined coconut oil, and swapping out bourbon for raspberries, cooked down and strained. Well, life happened and the dinner didn’t, and the ingredients sat in the kitchen cupboard until the day I left for Stockholm. They may well still be there.

I decided enough was enough, this torte needed to get out of my brain and into my mouth. I needed to know if my vision would work out. And? Yes, yes it did. The torte is all silky smooth dark chocolatey goodness, married together with raspberry and coconut. The coconut is subtle, but definitely there. The raspberry flavour is much more prominent.

You need to set aside some time to make this – it isn’t tricky, but all the components take a little time to bring together. After the torte has baked, it needs a good, long chill. Overnight is optimal, or at least 4 – 6 hours is needed for it to set up. Then, you need a crowd. This is not the kind of thing you want to be home alone with. No sir.

I photographed the torte with a scoop of raspberry sorbet because it looked pretty and I wanted a visual tie-in to the raspberry flavour. Since this torte is served chilled and the whole melt-in-your-mouth silkiness is part of what makes it so amazing. The coldness of the sorbet didn’t complement that well, so I’d suggest going with a warm or room temperature sauce instead.


Chocolate Rasberry Torte Recipe:

Chocolate is the star of the show here, so be sure to use the very best you can get your hands one. Bust out your Valrhona or your Callebut or what have you. I actually used 70% Lindt bars here. They’re easy enough to find and I read somewhere recently that Lindt is as good as Valrhona. Okay, then.

Serves a crowd. Seriously, a big one.

Adapted from Rebar


500g frozen raspberries (or fresh, if they’re in season)

1 1/3 cups sugar

360g good quality dark chocolate (I used 70%)

200g unrefined coconut oil

5 large eggs

2 Tbsp all purpose flour


Start with the raspberries. Place them in a pot with a lid, and set over medium heat with the lid on so they begin to defrost. Check in on them and stir every few minutes. Once they have defrosted increase heat so that the liquid comes to a gentle boil and the raspberries begin to break down. Stir and mash and help break them down a bit. When they’ve become good and liquidized remove the pot from the heat. Place a fine mesh strainer over a bowl, and pour the raspberries in. Use a wooden spoon or a spatula to help push the juice through. You should end up with close to 1 cup of liquefied raspberry.

Preheat your oven to 180 C / 350 F. Grease a spring form pan and line the bottom with parchment. Wrap a layer of tinfoil around the bottom of the pan. You’ll also need a bigger pan that all of this will fit in – we’re baking this in a water bath.

In a small pot, heat 1/2 cup of the raspberry juice with the sugar until the sugar is dissolved. Place the chocolate in a food processor and pulse to break it up a bit. With the food processor running, pour in the raspberry juice. Now add the coconut oil, piece by piece. Add eggs, one at a time, then add the flour. Stop the processor and the bottom a good scrape, then run it again for a minute to ensure everything is well mixed and very smooth.

Pour chocolate mixture into the prepared pan, and then place the pan into a larger pan and pour water in so it comes at least half way up the sides. Set in the oven, and bake for 30 minutes.

When torte is done it should be just barely set. It’ll still have a bit of jiggle to it. Remove from the oven, and from the water bath, and cool in the pan on a wire rack. Once it is cool, cover, and refrigerate for at least 4 hours, preferably overnight.

To serve, remove from the spring form pan and use a hot knife to slice small pieces.

MM_Know_Icon_FINALThis one is intense, folks. It’s all chocolate and sugar and fat. What’s good about this? It tastes incredible. People you share it with will love you. It’s chocolate. So we’re going to enjoy our torte, and then we’ll move on. Damage control: A nice, long, post torte walk, and then how about a salad? This Savoy Slaw should do the trick.

Do ahead: Torte can be kept, covered, in the fridge for up to a week. Truthfully, I was eating it nearly 2 weeks later and it was still perfectly fine, but to be safe lets say one week.

All text and photos © The Muffin Myth 2012



  1. heather says

    Can you comment on the emergence of coconut oil as a favoured fat to cook with? It’s a tropical oil like palm oil is it not. I know there’s something good about it but I can’t remember what.Or is it in there to make the recipe dairy free.?

    • themuffinmyth says

      In this case the coconut oil is in the recipe to make it dairy free, and for flavour, but as you mentioned coconut oil is certainly making a comeback and is now being touted as a healthy cooking oil. Tropical oils got a bad rep for the extremely high percentage of saturated fats (coconut oil has over 90% saturated fat) as did butter. So what were those natural fats replaced with? Margarine, which then turned out to be waaaaaay worse because of the trans fats. The current paradigm in nutrition has shifted back to using natural fats as a healthier option. And while the fat in coconut oil is highly saturated, of that saturated fat much of it is medium chain rather than long chain fatty acids, including a high percentage of the healthy fat Lauric acid. Palm oil, particularly red palm oil which is extremely rich in beta carotenes, is also making a bit of a comeback.

  2. Dennis says

    I’ve used a bit of coconut oil, in your muffins as a matter of fact. I’ve been seeing more on its health benefits. I stopped because I had to melt it to use it. It is semi solid. And then I wondered if it was just resolidifying when put back in the muffin mix. Any thoughts?
    Chocolate and strawberries. Not too big. What’s not to love about this.

    • themuffinmyth says

      I typically use coconut oil in place of butter, which is also semi solid at room temperature. You’d have to melt either of them, or blend from a soft, room temperature state, which is typically what I do. Neither of these fats would re-solidify in a muffin mix because they’ve become a part of the mix. They’ve been absorbed by other ingredients and played roles in chemical reactions as a part of the baking process.

  3. Dennis says

    This tort looks fantastic, but I’m definately much more excited about your Master’s program. Congratulations KET!!

  4. Cammy says

    Wait, you forgot to mention antioxidants, of which dark chocolate has in abundance. So, a teeny little bit of healthy in every mouthful. BTW, I just ran out and bought a scale and springform pan, I just couldn’t wait to make this.

    • themuffinmyth says

      Those are two purchases you will not regret, the scale especially. A lot of European cookbooks are in weights rather than measures, it’s a lot more accurate, and I find it easier to weigh ingredients like butter rather than trying to eyeball it or cram it into a measuring cup. Flour also is great when weighed, because a cup of flour from the top of the bag will weigh less than a cup of flour from the bottom of the bag.

      I considered discussing the antioxidant properties of dark chocolate, but those health benefits are so, so cancelled out in this recipe by the massive amount of fat and sugar, so I decided not to. This is a treat through and through, so lets just call it that.

      • Cammy says

        It turned out utterly outstanding and was really easy to make. The cherry mash left over from extracting the juice was the perfect garnish to drive home to fruit flavor. Now, who wants to come over and save me from myself?!

  5. jessica says

    Congrats – how exciting! Can’t wait to hear about the program…and to try this torte. It’s absolutely lovely, and I’m getting so hooked on coconut oil these days. (The discussion about it being a solid at room temperature always makes me laugh because it never becomes solid in our house – it’s way too hot here for that.)

  6. Leanne says

    Oh my gosh, this looks AMAZING!!! What a way to celebrate your good news!! I’m so happy and excited for you, and I can’t wait to benefit from all your hard work by learning more as you pass on what you’re learning here!


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