Wine & Dine: Chocolate Raspberry Torte

Published 07/25 2013 04:35PM

Updated 07/25 2013 04:43PM

Chocolate Raspberry Extravagance Torte


2 cups (one pound) unsalted Passover margarine or unsalted butter

1 cup sugar

2 tablespoons Passover vanilla sugar

1 cup cola

16 ounces semi-sweet chocolate, coarsely chopped

8 eggs, room temperature

1/3 cup raspberry preserves mixed with 1 teaspoon lemon juice


1 cup semi-sweet chocolate chips

2 tablespoons unsalted butter or Passover margarine


Whole Raspberries

Chocolate Leaves or fresh, citrus or rose leaves

Cocoa Powder


Preheat oven to 350°F. Line bottom of a ten inch springform with parchment paper.

In a heavy saucepan over low heat or using a double boiler, melt chocolate, butter or margarine and cola together, mixing well every once in a

while to combine. Remove from stove and add chocolate, stirring to melt. Cool chocolate mixture very well before using.

Meanwhile, in the bowl of an electric mixer, whip the eggs with sugar, and vanilla sugar for 10 minutes on high speed. Whisk in cooled, melted

chocolate into egg mixture until thoroughly incorporated (mixture will deflate but that is fine). Stir in raspberry preserves.

Place springform pan on a cookie sheet (in case there are drips or leaks)in oven and reduce heat to 325°F. Bake 55-60 minutes until cake is done.

Cake is baked when top has a slight crust and seems set. Cake may rise and fall but that is fine.

Refrigerate several hours. Dust with cocoa and garnish with fresh raspberries and either chocolate leaves or fresh rose or citrus leaves.

Glaze: Melt chocolate chips with butter or margarine in a double boiler. Stir to melt evenly. Cool, then pour over chilled cake before serving and

distribute some fresh raspberries on top when glaze sets.

Recipe by: Marcy Goldman - Marcy's Kosher Cuisine


Very rich and best for a large seder crowd (although recipe can be halved easily and made in a 8 inch springform pan), this is sophisticated


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