Raspberry Torte

This Raspberry Torte is a decadent dessert but achievable dessert that will impress your guests with delicious flavor and appeal!!

Three layers of hazelnut meringue are sandwiched with a filling of cream, chocolate and raspberries to create an elegant dessert for that special occasion!

Why you'll love this recipe

Raspberry Torte combines classic flavors of raspberries, chocolate and hazelnuts but instead of a heavy rich cake, the layers are light, nutty meringue. It's so much lighter than a traditional cake PLUS, if you use gluten free cornstarch, this recipe is gluten free!!

This ethereal torte is ideal for parties, holidays and summer gatherings which raspberries are at their best. The red raspberries contrast so beautifully with the whipped cream!

For complete ingredient quantities and full instructions, please scroll to the printable recipe card bottom of the page.

Ingredient Notes

This Raspberry Torte uses just eight simple ingredients to create and impressive dessert for any special occasion.

• sugar - use superfine which dissolves easily
• egg whites - be careful not to get any yolk or oil in the whites
• ground hazelnuts - freshly purchase for maximum flavor
• cornstarch - this is also known as cornflour in some parts of the world
• white vinegar - nothing fancy here
• chocolate - semi sweet or dark is my preference but milk chocolate would also work
• raspberries - fresh is best (see my tips for using frozen raspberries)
• whipping cream - for easy whipping

Variations

Other filling can be substituted for the raspberry filling. Here's a few suggestions.

• substitute fresh blueberries and use my Blueberry Compote recipe thickened with a cornstarch slurry (as per the raspberry filling in this recipe for Raspberry Torte)
• omit chocolate and raspberry filling and use my Lemon Curd together with whipped cream to fill meringue disks

Instructions

To make this Raspberry Torte begin by preheating oven to 350ºF/180ºC. Draw three circles of about 7½ inch/19cm diameter on three separate sheets of baking paper. Use these to line baking sheets. If you only have two racks in your oven try to get to circles onto one baking sheet.

1. Beat egg whites in an electric mixer with a whisk attachment until stiff.
2. Slowly add ¾ of the sugar and beat until thick and shiny adding vinegar towards the end.
3. Fold in combined hazelnut meal, remaining sugar and cornstarch (cornflour).
4. Spread evenly on baking paper using circles as a guide. Bake and cool.
5. Whip cream until peaks form, prepare chocolate and raspberry filling.
6. Place one meringue disk on serving plate and spread with ¼ of the chocolate sauce.
7. Top with a third of the whipped cream.
8. Carefully spread a half of the raspberry filling then repeat with another meringue disk, ¼ of the chocolate, ⅓ of the cream and remaining raspberry filling. Top with the last meringue disk, ¼ of the chocolate and remaining cream.

To finish the Raspberry Torte, pile on the reserved fresh raspberries and drizzle with remaining chocolate sauce.

Tips for Success and FAQ's

Add the sugar slowly sugar to the beaten egg whites and dissolve sugar completely. Check by rubbing a little of the mixture between your fingers, if there is any grittiness, beat for another minute and test again. Stop beating once sugar is dissolved.

Be sure to whip the egg whites and sugar until thick and shiny before adding the ground hazelnut mixture. Then combine gently so as to not deflate all the air you've whisked into the egg whites.

Cool the raspberry filling and ganache before using otherwise the cream will melt.

If the chocolate sauce is too thick add a little more cream just a teaspoon at a time until the desired consistency. Similarly if it is too thin add a little finely chopped chocolate, stirring to melt until you have the desired consistency.

More recipes like this

Cannoli Cake
Chocolate Cake with Caramel
Chocolate Orange Cake
Brutti ma Buoni

Made this recipe?
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