Dark Chocolate Raspberry Crunch Torte
Indulge in a rich, chocolatey dessert with a fresh raspberry twist—perfect for family gatherings, weekend barbecues, or a simple treat at home.
Ingredient List
- 300 g dark chocolate chips
- 175 g raspberry yogurt
- 6 Nature Valley™ Crunchy Oats & Honey Snack Bars (125 g), finely crushed
- 7 medium egg whites (about 250 g)
- 2 teaspoons raspberry syrup or cordial
- 50 g icing sugar
- Fresh raspberries, to serve
- Fresh mint leaves, to serve
Preparation
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Prep the Tin & Oven
Preheat oven to 180°C (160°C fan). Grease and line a 23cm springform cake tin. -
Melt the Chocolate
Melt 175g dark chocolate chips in a bowl over simmering water, stirring until smooth and glossy (5–10 mins). -
Mix the Base
Remove from heat and stir in raspberry yoghurt. Crush 6 Nature Valley™ Crunchy Oats & Honey Bars and fold them into the mix. -
Whip & Fold Egg Whites
Whisk 250g of egg whites (from about 7 eggs) until soft peaks form. Gently fold into the chocolate mix to keep it light and airy. -
Bake the Cake
Pour into the tin and bake for 20 minutes. The cake should rise at the edges and be just set in the centre. Cool in the tin for 1 hour. -
Make the Ganache
Melt remaining chocolate chips over simmering water until glossy. Let cool slightly. -
Ice the Cake
Turn out the cake and spread the ganache over the top and sides with a spatula for a smooth finish. -
Add Raspberry Swirl
Mix 2 tsp raspberry cordial with 50g icing sugar. Pipe a spiral on top and use a skewer to swirl into a beautiful pattern. -
Chill & Decorate
Chill for 20 minutes to set. Garnish with fresh raspberries and mint leaves. -
Custom Tips
Swap yoghurt flavour, add white chocolate drizzle, or use different fruit toppings to make it your own.
Made With
Why you'll love this recipe
There's nothing quite like the irresistible combination of rich dark chocolate and vibrant raspberries to elevate your dessert game. This indulgent torte offers layers of sophisticated flavour balanced wonderfully by the sweet tang of raspberry yogurt, making it the ideal treat to impress family and friends at your next gathering or casual weekend barbecue.
How to customise the recipe for your taste
Experiment with different chocolate varieties to suit your palate; consider rich milk chocolate if dark feels too intense, or mix both for a balanced taste. You can also choose brands with varying cocoa percentages to discover your ideal chocolate depth.
Cooking Tips and Tricks
- For a richer chocolate flavour, select premium-quality dark chocolate with at least 70% cocoa solids. High-quality chocolate provides a deliciously satisfying depth without overwhelming the fruity raspberry notes.
- If raspberry syrup isn’t readily available, feel free to swap it for raspberry jam thinned slightly with a dash of warm water. Stir until smooth for easy piping and a perfectly balanced sweetness.
- Experiment with presentation by garnishing the finished dessert with a combination of colourful seasonal fruits readily available in Australia, such as blueberries, passionfruit pulp, or sliced strawberries. These both enhance flavour and create an enticing, festive appearance.
- To achieve a beautifully feathered pattern on your icing, complete the swirling motion gently and steadily. For a more polished appearance, ensure your toothpick or skewer is clean and dry between runs.
- Save time by preparing the torte base a day in advance. Store it in an airtight container in the fridge overnight. Simply glaze and garnish on the day of serving for a stress-free experience.
- For a smooth, glossy chocolate glaze, avoid overheating the chocolate chips. Melt slowly over gentle heat, stirring constantly, to prevent burning and graininess.
- To easily remove the torte from your cake tin or springform pan, line the base with baking paper, extending slightly over the sides. This lets you lift out your dessert effortlessly, preserving its neat edges.
- Want to add texture? Sprinkle the finished torte with roughly crushed Nature Valley snack bars for an irresistible, delicious crunch sprinkled generously over the chocolate glaze.
Troubleshooting Guide
Even the most seasoned dessert-makers sometimes encounter kitchen mishaps, so we’ve created this handy troubleshooting guide to ensure your chocolate and raspberry creation comes out perfect each time. If your torte sinks in the middle after baking, it’s likely due to over-mixing the egg whites or under-baking slightly.
