Theresa A.: "This is a great torte recipe. The flavors are int…" Read More

There’s chocolate cake, and then there’s this chocolate torte: two thin cake layers filled with a silken mousse and fresh raspberries. The mousse is also extra-ordinary, given that it is enriched with both fromage blanc (or Greek yogurt) and mascarpone—and worth the splurge for the memorable flavor. This is a special-occasion dessert, after all, and a make-ahead one at that. Shaved dark chocolate and fresh raspberries are the essential embellishments.


  • 3 eggs
  • 190 grams granulated sugar
  • 70 grams flour
  • 30 grams cocoa powder
  • 3 sheets gelatin
  • 200 grams heavy cream (35% fat)
  • 500 grams raspberries
  • 250 grams fromage blanc (20%, plain Greek yogurt can be used as substitute)
  • 200 grams mascarpone
  • 7.5 grams vanilla sugar
  • dark chocolate (for decoration)


  1. Preheat the oven at 180 degrees Celsius.
  2. In a bowl, whisk the eggs and 90 grams of granulated sugar.
  3. Add the cocoa powder and the flour. Stir well.
  4. Pour the batter into a pan of 22 centimeters in diameter (either in silicone or lined with parchment paper).
  5. Bake the cake for 30 minutes.
  6. Let the cake cool and unmold onto a wire rack.
  7. Start preparing the mousse by first letting the gelatin sheets soften in cold water.
  8. Whip the cream until it turns into whipped cream.
  9. In the mixer bowl, pour the mascarpone (keep 2 tablespoons for the gelatin ), the fromage blanc, 100 grams of granulated sugar, and the vanilla sugar.
  10. Whisk to obtain a homogeneous mixture.
  11. Wring the gelatin. Heat 2 tablespoons of mascarpone in the microwave to melt the gelatin in it. Mix well with a fork.
  12. Gradually add this mixture to the mascarpone / cream cheese and sugar preaparation.
  13. Add the whipped cream by gently lifting the mixture with a spatula.
  14. Cut your cake in 2 pieces across the width.
  15. Leave a first half in the bottom of a cake ring.
  16. Cover with half of the mousse, then top with the raspberries (approximately 375 grams), and pour the remaining mousse.
  17. Cover with the second half of the cake.
  18. Cover the mold with cling film.
  19. Refrigerate for at least 5 hours.
  20. When ready to serve, place a knife inside the pastry ring to unstick.
  21. Grate a bar of chocolate to get the decoration chips of the top and add the raspberries.
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NutritionView more



Calories520Calories from Fat230
Total Fat26g40%
Saturated Fat15g75%
Trans Fat
Calories from Fat230
Total Carbohydrate63g21%
Dietary Fiber8g32%
Vitamin A
Vitamin C

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


Yummly User
Theresa A. 29 Jun 2015
This is a great torte recipe. The flavors are intense, yet the chocolate is not overly sweet. The tangy taste of the raspberries seem to work well with the chocolate. It’s all wonderful.