ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chocolate-Espresso Torte with Raspberry Sauce

James Carrier
Yield Makes 12 servings
This elegant dessert is a perfect finale for a large dinner party.


  • About 1 1/2 cups (3/4 lb.) butter or margarine, cut into chunks
  • 3/4 pound bittersweet or semisweet chocolate, chopped
  • 1/2 cup espresso
  • About 1 cup sugar
  • 6 large eggs
  • 5 cups raspberries, rinsed
  • 1 cup marionberries or blackberries
  • Fresh mint sprigs, rinsed

Nutrition Information

  • calories 475
  • caloriesfromfat 68 %
  • protein 5.9 g
  • fat 36 g
  • satfat 20 g
  • carbohydrate 40 g
  • fiber 3.6 g
  • sodium 266 mg
  • cholesterol 168 mg

How to Make It

  1. Butter and flour an 8-inch cheesecake pan.

  2. In a 3- to 4-quart pan over low heat, frequently stir chocolate, 1 1/2 cups butter, espresso, and 3/4 cup sugar just until chocolate is melted and mixture is smooth, 12 to 15 minutes.

  3. In a bowl, beat eggs to blend. Whisk in chocolate mixture until well blended. Pour into cheesecake pan.

  4. Bake torte in a 350° regular or convection oven until center barely jiggles when pan is gently shaken, about 40 minutes. Let cool on a rack for 30 minutes (center of torte will sink), then chill until cold, at least 1 1/2 hours.

  5. Meanwhile, in a food processor or blender, whirl 1 quart raspberries until smooth. Rub purée through a fine strainer into a bowl; discard seeds. Stir 1/4 cup sugar into raspberry puree; taste, and add more sugar if desired.

  6. Spoon raspberry sauce equally onto plates. Run a knife between torte and pan rim; remove rim. Cut torte into wedges. Arrange a wedge on sauce on each plate. Scatter remaining 1 cup raspberries and marionberries over desserts, and garnish with mint sprigs. Serve with scoops of lemon sherbet.

  7. Note: If you don't have an espresso machine, buy prepared espresso from a coffee shop or use strong brewed coffee: Pour 3/4 cup hot (about 195°) water through 1/3 cup ground coffee in a filter cone. If making torte and sauce up to 1 day ahead, chill separately airtight.