Chocolate Raspberry Torte

Fresh juicy Ontario raspberries play a starring role in this dessert as they crown a velvety chocolate base - a magnificent combination! This torte is best eaten the day after it is made. Serve with whipped cream.


  • 1 1/4 cups (300 ml) all-purpose flour
  • 3/4 cup (175 ml) granulated sugar
  • 1/2 cup (125 ml) cocoa powder
  • 1 tsp (5 ml) baking powder
  • 1 Pinch of salt
  • 1 cup (250 ml) sour cream
  • 1 Ontario Egg beaten
  • 1/2 cup (125 ml) Ontario Milk
  • 1 tsp (5 ml) vanilla
  • 2 1/2 cups (625 ml) Ontario Raspberries
  • 2 tbsp (25 ml) packed brown sugar
  • 2 tsp (10 ml) grated orange rind


  • In large bowl, sift together flour, granulated sugar, cocoa, baking powder and salt. In separate bowl, combine sour cream, egg, milk and vanilla.
  • In another bowl, gently combine 1 1/2 cups (375 ml) of raspberries, brown sugar and orange rind. Add milk mixture to flour mixture; mix well.
  • Spread batter evenly into greased 9-inch (2.5 ml) springform pan. Spoon raspberries over top, leaving 12-inch (1 cm) border uncovered.
  • Bake in 350F (180C) oven for 30 to 35 minutes or until cake tester comes out clean; let cool. (Raspberry centre will seem wet but will firm up as torte cools) Cover with plastic wrap, chill for at least 4 hours or for up to 24 hours. To serve, top with remaining raspberries.


Protein: 8 grams
Fat: 8 grams
Carbohydrate: 65 grams
Calories: 364
SOURCE: Foodland Ontario
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