Description
A rich chocolate torte layered with luscious ganache and topped with fresh raspberries, perfect for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup whole milk
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
- 3/4 cup heavy cream
- 1 tbsp unsalted butter
- Fresh raspberries
- Fresh strawberries, halved
- Powdered sugar
- Chocolate curls or chocolate chunks
- Fresh mint leaves
Instructions
- Preheat your oven to 350°F and grease a 7-inch round cake pan.
- Whisk together the flour, cocoa powder, baking powder, and salt in a bowl.
- Combine the melted butter and sugar in another bowl, whisking until smooth.
- Add the eggs one at a time, followed by the milk and vanilla extract.
- Fold the dry ingredients into the wet mixture until you achieve a silky batter.
- Pour the batter into your prepared pan and bake for 28–32 minutes, until the center is set.
- Allow the cake to cool completely before glazing.
- Heat the heavy cream in a small pot until steaming but not boiling.
- Pour the warm cream over the chocolate chips and butter, letting it sit for 2 minutes to soften.
- Stir until you have a glossy, smooth ganache.
- Place the cake on a serving plate, pouring the ganache over the top.
- Garnish with fresh raspberries, strawberries, chocolate curls, and mint leaves.
- Dust with powdered sugar before serving.
Notes
For an extra special treat, serve with raspberry coulis or vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 32 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 90mg
Keywords: chocolate dessert, raspberry torte, indulgent dessert, baking, holiday dessert