Raspberry-chocolate ganache torte

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Chocolate crust:

  • 1/3 cup (80 milliliters) melted unsalted butter
  • 1/4 cup (60 milliliters) sugar
  • 1-1/2 cup (360 milliliters) chocolate cookie wafer crumbs (approximately 200 grams)

Raspberry filling:

  • 2 cups (480 milliliters) raspberries
  • 1 cup (240 milliliters) sugar
  • 2 tablespoons (30 milliliters) cornstarch
  • 2 tablespoons (30 milliliters) water

Chocolate ganache:

  • 1-3/4 cups (420 milliliters) dark chocolate
  • 1 cup (240 milliliters) heavy cream
  • Raspberries, for topping


  1. Preheat oven to 350 F (180 C). To make the crust, add butter and sugar to cookie crumbs and process or stir until mixed through. Press crumbs along the bottom and sides of a 23 centimeter pie plate. Bake 12 minutes. Let cool.
  2. For raspberry filling, roughly chop raspberries. Add raspberries and sugar to a saucepan and whisk to mix. Melt sugar and simmer for three to four minutes, whisking. In a small bowl, whisk together cornstarch and water. Add cornstarch mixture to raspberry mixture. Continue cooking for one minute. Take off the heat. Let cool.
  3. For ganache filling, add chocolate and cream to a bain marie and let melt. Whisk until well mixed. Remove from heat and let cool. To assemble, add raspberry filling to the crust. Top with ganache. Place raspberries on top. Refrigerate for one hour.


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