Chocolate torte with raspberry

Raspberry Chocolate Tart

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A smooth, rich chocolate ganache poured into a chocolate Oreo cookie crust and then topped with lots of fresh red raspberries makes for a deceptively easy and decadent dessert in this Raspberry Chocolate Tart that’s perfect for Valentine’s Day or any special occasion!

It’s February 1st and that means some of my favorite food blogging friends and I are sharing recipes today around the same theme! Last month we shared some of our best sliders recipes to help you get ready for Game Day.

But for February, we thought chocolate desserts would be appropriate, given the upcoming lover’s holiday! Scroll all the way past the recipe to see what everybody else came up with!

But first, a little about this raspberry chocolate tart!

When it comes to chocolate, I actually typically prefer it combined with either nuts or fruit. Like in these Chocolate Covered Strawberries that I shared last year, which are another great Valentine’s Day idea for your sweetie.

Raspberries and chocolate were made for each other. The bright, sweet-tart flavor and juicy texture of the raspberries just bursts in your mouth with each rich, smooth, deeply chocolatey bite of this tart that couldn’t be simpler to make.

My girls were groaning with delight while devouring their slices of this dessert after I finished photographing it. I made one large tart that I sliced into individual wedges for serving. But if you have individual size tart pans you could make tartlets out of this same recipe and they would be so sweet!

How to Make a Raspberry Chocolate Tart

This Raspberry Chocolate Tart is really two parts, but they couldn’t be simpler.

First is an Oreo cookie crust that is made by combining finely crushed Oreo cookie crumbs with a little bit of melted butter and pressing it into a tart pan.

There is no need to scrape out the cream filling in the middle of the Oreos before crushing them. It actually helps the crust bind together better than using plain chocolate wafer cookies.

I find that using a glass or smooth-bottomed measuring cup works best to press the crust into a tart pan, making sure the crust goes up the sides of the pan. If you don’t own a tart pan, you could absolutely just use a pie pan instead.

After a quick bake in the oven, the crust can cool while you prepare the chocolate ganache filling, which is literally just chopped chocolate and hot cream that are stirred together until the chocolate is melted and a smooth ganache has been created.

You could just use chocolate chips if that is what you have on hand, although with an intensely chocolate dessert like this, I prefer to use the highest quality chocolate I can get and I like dark chocolate over milk chocolate for this raspberry chocolate tart.

More Valentine’s Day Dessert Ideas

  • Chocolate Molten Lava Cakes
  • Raspberry Rose Macarons
  • Strawberry Pretzel Icebox Pie
  • Chocolate Cut-Out Sugar Cookies
  • Best Soft & Chewy M&M Cookies (so cute with the Valentine’s Day M&M colors!)
  • Fresh Strawberry Pie
  • Homemade Strawberry Ice Cream

Prep Time 2 hours 15 minutes Cook Time 10 minutes Total Time 2 hours 25 minutes



  • 1 1/2 cups 24 Oreos, finely crushed in a food processor or blender
  • 6 tablespoons melted butter


  • 12 ounces dark or semi-sweet chocolate, chopped
  • 1 1/4 cups heavy cream


  • 2 pints fresh raspberries
  • Optional powdered sugar or chocolate curls for garnish


  1. Heat oven to 350.
  2. Mix the cookie crumbs and melted butter together in a bowl, then press the crust ingredients firmly into the bottom and 1 to 2 inches up the sides of a tart pan. It can help to use a glass or flat-bottomed measuring cup to do this step.
  3. Bake the crust for 8 minutes, then remove from the oven and cool completely.
  4. Meanwhile, place the chopped chocolate into a heat-proof bowl. Heat the heavy cream in a small saucepan over medium-low heat until very hot but not boiling.
  5. Pour the cream over the chocolate and let it sit for four minutes. Then stir using a rubber spatula until the chocolate is completely melted and the chocolate and cream are combined.
  6. Pour the chocolate ganace over the Oreo cookie crust and smooth out the top, if necessary.
  7. Place in the refrigerator and let set for 2 hours. When done chilling, decorate the top with raspberries by arranging them with the conical side up, closely touching. If desired, dust with powdered sugar before serving.


The preparation time noted in the recipe includes time for chilling the chocolate tart in the refrigerator before topping it with raspberries.

Nutrition Information:

Amount Per Serving: Calories: 497 Saturated Fat: 19g Cholesterol: 58mg Sodium: 188mg Carbohydrates: 49g Fiber: 8g Sugar: 31g Protein: 4g

Looking for even more Chocolate Desserts for Valentine’s Day?

Be sure to check out these amazing recipes below from some of my favorite food blogging friends!

  • Chocolate Cheesecake Stuffed Strawberries
  • Easy Chocolate Pudding Cupcakes
  • Triple Chocolate Cupcakes
  • Chocolate Boston Cream Pie Cupcakes
  • Best Chocolate Fudge Recipe Ever
  • Chocolate Caramel Cheesecake Bites
  • No Bake Chocolate Dessert Lasagna (Lush)
  • Easy Ritz Cracker Toffee
  • Chocolate Nutella Fudge
  • Chocolate Mousse Truffle Shots
  • Chocolate Pound Cake
  • Red Velvet Bundt Cake with Kahlua Ganache
  • Flourless Black Bean Brownies

We lost a precious friend in the food blogging world early this month, when Selma from Selma’s table lost her battle to cancer, leaving us with nothing but shock and sadness at her untimely demise. She was an amazingly supportive blogger in a wonderful community called “Fiesta Friday”. I wish I knew her better, I wish I had met her in person, but I’m thankful for the few memories that I have of her. My thoughts go out to her family and friends, but I know that they are blessed to have known such a sweet lady, and to have made many memories with someone as amazing as her. To honor her and her wonderful skills that she displayed on her blog every day and those that we all came to know her by, we are taking part in a special Fiesta Friday event, where we all do something as a heartfelt tribute to her.

This is my tribute to Selma, a very talented food blogger with truly inspiring recipes and blog posts. She was a prominent figure in the Fiesta Friday community, a bright, helpful lady who was always full of kind and encouraging words for other food bloggers like myself, even when I was just starting out last year. This is my thank you to her, the one I was never able to convey to her. This is Selma’s delicious and decadent Flourless Balsamic Raspberry Chocolate Torte (Gluten-Free and Daily-Free friendly).

I have to say that Selma was incredible with her sourdough! As a huge bread fanatic, I always admired her sourdough bread, but I just haven’t gotten around to making it yet. So I thought about making one of her sourdough recipes, before I came across the cover image on her facebook page. That raspberry studded chocolate cake tin called out to me and I just had to answer. So I hunted down that recipe on her blog and found out that it was her Flourless Chocoalate and Raspberry Torte! I was intrigued by the way she made it, the list of ingredients and how beautiful it looked. You should absolutely check out her recipe, she gives LOTS of tips on how to make this beautiful torte.

straight out of the oven

I made the following very slight changes to her recipe –

I only made one half of the recipe, since I wanted it to be a treat for my husband and myself.

I increased the Balsamic vinegar content in the recipe. Selma used balsamic vinegar which I thought was a brilliant idea as it really makes the chocolate and raspberry flavours pop. I wanted the balsamic vinegar itself to be another subtle flavour profile in this dessert, while also enhancing the chocolate and raspberry flavours!

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5 from 3 votes

Flourless Balsamic Raspberry Chocolate Torte

Serves 2 (plus a “tester”)


  • 0.9 oz / 25g unsalted butter or a dairy free substitute, or 1 ½ tbsp neutral oil
  • 2 tbsp balsamic vinegar
  • 4 oz / 113g dark chocolate 70% cocoa content, chopped (check to make sure it’s dairy free)
  • 4 oz / 113 g white sugar
  • 3 large eggs separated
  • ½ tsp salt flakes
  • 1 tsp instant coffee or vanilla
  • 3.5 oz / 100 g raspberries


  • Preheat the oven to 350°F / 180°C. Butter and line 2 x 4.5 inch springform pans with parchment paper. Make sure the parchment paper rises 1-2 inches above the top rim of the pan (I also prepared an extra ½ cup ramekin by buttering it for the extra batter that might be left over).
  • Place the chocolate, salt, 2 tbsp balsamic vinegar, and butter (or oil) and melt the chocolate in the microwave in 20-30 second bursts, stirring in between. Alternatively, you can melt the chocolate over a pot of simmering water (in a double boiler), making sure that the hot water does not make contact with the bowl or the chocolate.
  • Leave the melted chocolate to cool, until you prepare the eggs.
  • In a large bowl, start whisking the egg white with a hand beater until frothy. Turn the speed to high and gradually add 2 oz of the sugar while whisking. Whisk the egg whites till they have tripled in volume, glossy, thick, and have stiff peaks. Set aside.
  • Add the suagr, coffee / vanilla to the egg yolks and whisk until the mix turns pale, thick and reaches the ribbon stage.
  • Add the melted and cooled chocolate mix to the egg yolks. Mix through.
  • Add ⅓ of the whisked egg whites to the chocolate mix and fold through to loosen the mix (Selma recommends using a big metal spoon to avoid deflation of the egg white mix).
  • Add the rest of the egg whites in 2 batches, folding them in gently until well mixed. Be very careful not to deflate the mixture.
  • Pour the mixtures into the prepared springform pans. Pour the batter up to the top rim of the pan, and stud the cake with the raspberries. Pour any extra batter into the ramekin (this can be your “tester”).
  • Bake in the preheated oven for 15-20 minutes until the cake rises and an inserted toothpick comes out with a few crumbs attached to it.
  • The cake will have risen when it comes out of the oven, but will deflate as it cools down.
  • Serve at room temperature or after chilled in the fridge with extra berries, a dusting of icing sugar and optionally with some whipped cream (or a dairy free substitute).

Did you make this?Tag me on Instagram!I love seeing what you’ve made! Tag me on Instagram at @TheFlavorBender or leave me a comment & rating below.

I cannot tell you how much we loved this cake! This is a very easy dessert to put together and it came out just the way hers did, and it was everything that Selma said it would be. The crisp meringue top and the fudgy chocolatey center result in a fascinating texture profile. The balsamic flavour is present, but not overpowering, complementing the deep chocolate flavour and the sweet, tart raspberry flavour. It was a beautiful dessert for two, the perfect celebration of love and a life full of love that left us all too early. I will deeply miss not seeing her name appear in my comments anymore.

But like Thomas Campbell once said, To live in the hearts we leave behind, is not to die. Rest in peace, dear Selma. We will all miss that lovely, sparkling diva, Selma Jeevanjee.

Selma’s recipe delivered something as beautiful as she was in life

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I will be sharing this post at Saucy Saturdays, FoodieFriDIY, Fiesta Fridays.


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Dark Chocolate Raspberry Torte

Recipe Type



adapted from Epicurious

Prep time:

3 hours

Cook time:

40 mins

Total time:

3 hours 40 mins

A rich, decadent chocolate torte sure to please the most serious of chocolate lovers!


  • Crust
  • 2 cups chocolate wafer cookie crumbs (or chocolate graham cracker crumbs)
  • 4 tablespoons salted butter
  • 1/4 cup sugar
  • Filling
  • 1 1/4 cups heavy cream
  • 9 oz dark chocolate (I used 72% cacao, which makes for an intense chocolate flavor. If you’d like something less so, go with somewhere around 65%)
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Glaze
  • 2 tablepoons heavy cream
  • 1 2/3 oz dark chocolate (again, I used 72% cacao)
  • 1 teaspoon corn syrup
  • 1 teaspoon raspberry liquer, such as Chambord
  • 1 teaspoon warm water



  1. Pre-heat oven to 350.
  2. Stir together cookie crumbs, melted butter and sugar in a bowl until combined. (Mixture should just hold together when pinched). Pour into a 9″ tart pan with removable bottom. Press into pan’s bottom and sides using the bottom of a glass or measuring cup. Bake until firm, 10-12 minutes. Remove from oven and place on a rack to cool, approximately 20-25 minutes.


  1. Chop 9 ounces chocolate and place into a medium bowl.
  2. Heat 1 1/4 cups heavy cream in a small saucepan until it just begins to boil. Remove from heat and pour over chopped chocolate. Allow to sit 5 minutes. Slowly stir until smooth and glossy.
  3. In a separate bowl, whisk together eggs, vanilla, salt and add to melted chocolate mixture. Pour into cooled cookie crumb crust.
  4. Bake for 20-25 minutes until the edges are set but center is still wobbly. Remove from oven and allow to cool approximately one hour.


  1. Finely chop 1 2/3 ounces chocolate and place in a small bowl.
  2. Heat 2 tablespoons of heavy cream until it just comes to a boil. Remove from heat. Pour over chocolate. Allow to sit for 5 minutes.
  3. After 5 minutes, stir until smooth. Stir in corn syrup then add warm water and liquer. Stir until combined and chocolate becomes glossy.
  4. Pour over torte, spread with an off-set spatula.
  5. Arrange raspberries while chocolate is still wet. Allow to set for an hour before serving.

How do you observe Valentine’s Day? Are you a fan or a forgoer?

If you’re stuck for ideas, the #SundaySupper team has got you covered! We’re cooking up something special for every meal of the day (and plenty of sweet things for dessert! ;). Check out what everyone’s making below and join us at 7pm, this Sunday, February 10th for a Valentine’s Day-themed chat on Twitter. Follow along with the hashtag #SundaySupper. You’ll love what we’ve brought to the table!

Make sure you check out the other #SundaySupper participants to see what they’ve made for our Valentine’s Day #SundaySupper!

#SundaySupper Valentine’s Day Breakfasts, Apps & Main Dishes:

  • Asparagus, Clam & Bay Shrimp Pasta from Galactopdx
  • Bacon Double Cheese Burger Bites from In the Kitchen with KP
  • Cheese Stuffed Cannelloni from Curious Cuisiniere
  • Garlic Shrimp Bruschetta from MarocMama
  • Green Olive, Goat Cheese & Basil Crostini from Hip Foodie Mom
  • Indian Shrimp Pulao from Soni’s Food
  • Individual Beef “Phyll-ingtons” from Cupcakes & Kale Chips
  • Ranch, Bacon and Cheese Crisps from Daily Dish Recipes
  • Red Velvet Pancakes with Cream Cheese Frosting from Peanut Butter and Peppers
  • Rissóis de Camarão | Portuguese Shrimp Dumplings from Family Foodie
  • Spicy Red Cabbage Quiche | Veggie Quiche Recipe from Masala Herb

#SundaySupper Valentine’s Day Sweet Eats:

  • Banana Bourbon Blondies from The Messy Baker
  • Banana Cream Napoleon from Food Lust People Love
  • Brown Butter M&M Cookies from Dinners, Dishes, and Desserts
  • Brown Butter Rolo Toffee Chocolate Chip Cookies from Damn Delicious
  • Chocolate Baumkuchen from Webicurean
  • Chocolate Bread Pudding from La Cocina de Leslie
  • Chocolate Chip Banana Cake with Banana Cream from The Lovely Pantry
  • Chocolate Covered Bacon from I Run For Wine
  • Chocolate Covered Stuffed Strawberries from Country Girl in the Village
  • Chocolate Mousse from Mom, What’s For Dinner?
  • Chocolate Roll filled with Nutella Cream from Basic N Delicious
  • Chocolate Velvet Ice Cream with Cherry Sauce from Vintage Kitchen Notes
  • Cinnamon Sugar Tortillas with Chocolate Sauce from The Roxx Box
  • Coconut Sweetheart Cookies from Cindy’s Recipes and Writings
  • Coeur a la Creme from That Skinny Chick Can Bake
  • Cream Cheese Mints from Simply Gourmet
  • Dark Chocolate Pomegranate Mousse with Coconut Cream from Sue’s Nutrition Buzz
  • Dark Chocolate Raspberry Torte from Kelly Bakes
  • #GlutenFree Chocolate Almond Cloudless Cake from Cooking Underwriter
  • Heart Shaped White Chocolate Cakes with Raspberry Cream from Noshing with the Nolands
  • Homemade Cherry Mash Candies from Juanita’s Cocina
  • Maple-Date Bars from Diabetic Foodie
  • Meyer Lemon Marmalade from Shockingly Delicious
  • Mini Samoa Bundt Cakes from Ruffles & Truffles
  • Molten Chocolate Lava Cake from Gotta Get Baked
  • Peanut Butter and Jelly Cupcakes from The Meltaways
  • Pistachio and Chocolate Souffle from Small Wallet Big Appetite
  • Raspberry Custard Tart from Kudos Kitchen
  • Raw Fudge Love from Mama’s Blissful Bites
  • Red Velvet Cheesecake Brownies from Hezzi-D’s Books and Cooks
  • Red Velvet French Macarons with White Chocolate Cream Cheese Filling from The Girl in the Little Red Kitchen
  • Red Velvet Ice Cream Sandwiches from Cravings of a Lunatic
  • Red Velvet Sandwich Cookies from Magnolia Days
  • Red Velvet Sugar Cookie Bars from Chocolate Moosey
  • Red Wine Cupcakes with Mascarpone Frosting from The Urban Mrs.
  • Strawberry Shortcake! from The Foodie Army Wife
  • Strawberry Valentine Cake Hearts from Ninja Baking
  • Tres Leches Tea Cakes with Honey Riesling Soaked Fruit from Neighborfood
  • Valentine’s Bakewell Tarts from Happy Baking Days
  • Valentines Chocolate Apples from Big Bear’s Wife

#SundaySupper Valentine’s Day Drinks:

  • Blood Orange Vodka Martinis from The Catholic Foodie
  • Bloody Raspberry Cocktail from My Cute Bride
  • Strawberry Gin Fizz from girlichef

#SundaySupper Valentine’s Day Tablescape: A Romantic Table For Two Please from An Appealing Plan