Rich Raspberry and Chocolate Torte Cake

Raspberry and Chocolate Torte Cake
A healthier mix up of a traditional chocolate cake, torte, sponge desert that tastes so yum, its hard to believe its so good for you!
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  1. Cake;
  2. 1/2 cup raw cacoa powder
  3. 1/2 - 3/4 cup of organic pure honey (or maple syrup)
  4. 3/4 cup of melted organic coconut oil
  5. 4 eggs (yolks and whites separated)
  6. 2 cups of almond flour
  7. 1 cup of frozen organic berries
  8. 2 tsps baking powder
  9. pinch of salt
  1. 2/3 cup of organic coconut cream
  2. 1/4 -1/2 cup of raw cocoa powder (see notes)
  3. 1/4 cup of organic raw honey or maple syrup
  4. 2/3 cup melted coconut oil
  5. 2 tblsp of my chocolate nut spread, or nut butter
  6. Chocolate: (optional)
  7. (Click on link below)
  1. Preheat the oven to 180 degrees. Place the frozen fruit into a bowl to defrost. Set aside.
  2. Grease with coconut oil and baking paper a flan or 9 inch round cake tin.
  3. If you are using a Thermomix, make sure the bowl is clean. Using the whisk attachment, whisk the egg whites first on speed 5-6 until firm peaks are formed. Slowly slide into another clean bowl.
  4. Combine the cacoa powder, honey, coconut oil and mix on speed 2 for 1 min or until the ingredients are incorporated. Add the baking powder and pinch of salt.
  5. Fold in the almond flour and egg yolks and 1/3 of the fruit (optional).
  6. Then fold slowly half of the egg whites until combined and then the remaining egg whites, being careful to not lose the air in the eggs.
  7. Pour the mixture into the prepared cake tin. Bake for 40 minutes or until the knife comes out clean when inserted into the middle of the cake.
  8. In the mean time make the chocolate topping sauce. Mix all ingredients in a bowl until well combined apart from the coconut oil. Whisk in quickly the melted coconut oil until a thick chocolate sauce is formed. Pour on the top of the cake, add the rest of the fruit, shredded coconut and chocolate shards if you are using them.
  9. Place in the fridge for 5 minutes to set and then serve with whipped coconut or regular cream on the side.
  1. This desert is jam packed and full of antioxidants in the fruit and raw cacao powder. The cleansing and filling saturated fat of the organic coconut oil will leave you feeling indulged but guilt free.
  2. I love my sauce thick, dark and rich so I add more cacoa powder. If you would like a more milk chocolate taste just add 1/4 raw cocoa powder. This sauce is also great warm.
  3. For the chocolate shards please hit on the link above or below.
Adapted from The Raspberry Torte from Eat, Drink, Paleo. Pg138
Adapted from The Raspberry Torte from Eat, Drink, Paleo. Pg138


For the raw chocolate shards please visit Jo Whitton’s Quirky Cooking website.

6 thoughts on “Rich Raspberry and Chocolate Torte Cake

  1. RUDOLPH Reply

    Very easy to make and the cake with the rasberry was beautiful, however the glaze made it far to heavy for mine and my friends tastes, have tried it again with white chocolate glaze and this was given a huge thumbs up

    1. Admin Reply

      Thanks for the feedback. We love it when people adapt the recipes and get creative!

  2. Sarah TAYLOR Reply

    Hi Mel,

    Just thought I would let you know David made this for my birthday Cake this year – I absolutely loved it, so tasty, filling and yummy. I won’t use the word ‘mo**t’ as it makes me cringe!

    Thank you for sharing – as you know thing with ‘good’ Chocolate in it is ok with me!

    1. Admin Reply

      Haha! The ‘m***t’ word! Glad you like it? Miss you! XX

  3. wwe payback 2016 results Reply

    Thanks for finally writing about >Rich Raspberry and Chocolate Torte Cake
    | <Liked it!

    1. Admin Reply

      I’m glad you liked it, it so worth wait for isn’t it? :O)

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