So I was a little unsure what to name this delicious creation. It’s kind of like if a chocolate torte and a raspberry cheesecake got together and had a yummy baby but I can’t very well post something called ‘Torte Cheesecake Offspring‘ can I?
I settled on torte because I feared that if it were named cheesecake you’d be expecting something light and fluffy. This is not that cake.
This is a cake for serious dessert lovers. The kind of people who, when they get handed a menu in a restaurant, immediately turn to the desserts page and start drooling (hopefully the menu is the wipe clean sort).
There’s a nut crust and a dense, fudgy filling which is saved from being too heavy by the raspberries which somehow balance it all out.
Chocolate and raspberry go together like John Travolta and Olivia Newton John in Grease. At first the chocolate is all like “oh I’m so badass, I can’t possibly be seen with you, raspberry” and the raspberry is all like: “but chocolate, I love you! Let’s have babies and settle down in the midwest”.
Eventually of course the two reconcile, do a spontaneous but meticulously choreographed dance routine and live happily ever after.
So, now that I’ve established that this dessert is the greatest love story ever told, let’s dive in.
Raspberry Chocolate Torte (serves a lot of moderate people or a few hungry people)
- 1 cup walnuts
- 3/4 cup almonds
- 1 tbsp nut butter (of any kind, I use sunflower seed)
- 2 tsbps maple syrup
- Blitz the nuts in a food processor until they are a fine crumb.
- Mix in the nut butter and maple syrup. It should come together as a sticky lump, squish this onto the base of your pie dish or 24in springform pan and then put in the fridge to chill while you start on the filling.
- 2 cups raspberries (I used frozen)
- 8 oz sour cream, at room temp
- 8 oz cream cheese, at room temp
- 3 large eggs
- 5 tsbps honey
- 150g dark baking chocolate
- 1 tsp vanilla
- Put the raspberries in a pan over a low heat with a tbsp of honey. Simmer for 10 minutes.
- Place a glass bowl over the simmering raspberries to create a double boiler and put the chocolate in there with a tbsp of honey. Stir and let it melt completely.
- Using an electric whisk gently blend together the cream cheese, sour cream, remaining honey and vanilla. Add the eggs, one at a time, being careful not to overbeat.
- Divide the cream cheese mixture in half. In one half stir in the raspberries, in the other stir in the chocolate.
- Alternate pouring the raspberry and chocolate onto your crust until both are all used up. Don’t immediately clean your chocolate bowl as you’ll need to reserve some of the chocolate to pour on top if you want to decorate the torte.
- Bake at 375 for 30-35 minutes until firm at the edges and a little wobbly in the middle. Set aside to cool completely before storing in the fridge. When cool drizzle with the remaining chocolate mixture.