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.
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
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
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.
- Beat egg whites in an electric mixer with a whisk attachment until stiff.
- Slowly add ¾ of the sugar and beat until thick and shiny adding vinegar towards the end.
- Fold in combined hazelnut meal, remaining sugar and cornstarch (cornflour).
- Spread evenly on baking paper using circles as a guide. Bake and cool.
- Whip cream until peaks form, prepare chocolate and raspberry filling.
- Place one meringue disk on serving plate and spread with ¼ of the chocolate sauce.
- Top with a third of the whipped cream.
- 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.
A torte is a cake with three or more layers filled with whipped cream, ganache, buttercream, jams, fruit or other fillings.
Yes, you can use frozen raspberries for the filling but maybe not the best to pile on top. However that’s up to you. If you are serving the cake immediately, frozen raspberries on top should be fine.
The meringue disks can be made 24 hours in advance as can the raspberry filling and the chocolate sauce. However the sauce will set in the refrigerator so warm it slightly before assembling the torte. The assembled torte is best served with a few hours however leftovers will keep in the refrigerator for a couple of days.
Make this delicious Italian Pastry cream.
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Raspberry Torte Recipe
- 4 egg whites at room temperature
- 1 cup (7½oz/180 grams) superfine (castor) sugar divided
- 1 teaspoon white vinegar
- ¾ cup (2 oz/60 grams) ground hazelnuts
- 1 tablespoon cornstarch (cornflour) gluten free
- 2 cups (250 grams) fresh raspberries
- 2 tablespoons superfine (castor) sugar
- 1 teaspoon cornstarch (cornflour) gluten free
Chocolate Sauce Filling
- 6 oz (170 grams) semi sweet (dark) chopped chocolate
- ½ cup whipping cream
- 2 cups whipping cream
- 1 cup (125 grams) fresh raspberries
- Preheat 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.
- Using an electric mixer fitted with a whisk attachment, beat egg whites until stiff then slowly add ¾ cup (5½oz/135 grams) superfine (castor) sugar. Beat until stiff peaks form. Add vinegar, then beat a little bit more to incorporate.
- In a medium bowl, combine remaining superfine (castor) sugar, hazelnut meal and cornstarch (cornflour). Fold gently into the meringue until thoroughly combined.
- Divide the meringue evenly into the middle of the circles drawn on the baking paper. Evenly spread meringue using the circles as a guide.
- Bake in preheated oven for 25-30 minutes. Meringue disks should be firm and dry when finished. Allow to cool completely.
- Combine raspberries with superfine (castor) sugar in a small saucepan and bring to a simmer, stirring regularly for 5 minutes until raspberries have broken down.
- In a small cup combine cornstarch (cornflour) with 2 teaspoons water. Stir to dissolve then add to raspberries. Be sure to stir the raspberries all the time while you pour in the cornstarch (cornflour) slurry. Allow to simmer and thicken. This will take about 30 seconds or a minute. Set aside to cool completely.
Chocolate Sauce Filling
- Place the chopped chocolate in a medium heatproof bowl. Set aside.
- Heat the cream in a small saucepan until steam is rising from the surface but don't allow the cream to boil. Heat the cream in the microwave until hot. This should take about 1 minute but keep an eye on it or it could boil over.
- Pour cream over chocolate. Ensure all the chocolate is covered with the hot cream and allow to stand for 3-5 minutes. Cover with plastic wrap if you like – it will keep the heat in.
- Gently stir the cream and chocolate until it comes together. If some chocolate hasn't melted, reheat briefly in the microwave – just in burst of 5 or 10 seconds until chocolate melts when stirred.
- Set aside at room temperature until ready to assemble raspberry torte.
- Using the whisk attachment on the electric mixer, beat the cream until medium peaks form. Refrigerate until ready to assemble torte.
To Assemble the Raspberry Torte
- Place one meringue disk on serving plate and spread with ¼ of the chocolate filling.
- Top with a third of the whipped cream.
- Carefully spread half of the raspberry filling over the cream. The best way to do this is to drop spoonful evenly over the whipped cream then use a butter knife or palate knife to spread.
- 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, pile on fresh raspberries and drizzle remaining chocolate sauce decoratively over cream and raspberries.