shared by followers | following

CHOCOLATE-RASPBERRY TORTE

Americas Test Kitchen Makes one 9-inch cake, serving 12 to 16 We recommend using either Callebaut Intense Dark L-60-40NV or Ghirardelli Bittersweet Chocolate Baking Bar, but any high-quality bittersweet or semisweet chocolate will work. If you’re refrigerating the cake for more than 1 hour in step 6, let it stand at room temperature for about 30 minutes before serving.

More recipes by David H.

views icon 500 heart icon No one has favorited this yet. Be the first! (hide recent) (view recent)

Member options

By logging in, you can leave comments and rate this recipe.

Sign In