Decadent White Chocolate Raspberry Torte Recipe

This White Chocolate Raspberry Torte is a luxurious dessert that combines rich white chocolate with the tartness of fresh raspberries. Perfect for special occasions or holiday celebrations, this torte is sure to impress your guests.

The recipe is straightforward and involves layering a moist white chocolate cake with raspberry filling and a creamy white chocolate ganache. It’s an ideal choice for Christmas desserts or any festive gathering.

Elegant White Chocolate Raspberry Torte

This torte features layers of fluffy white chocolate cake filled with a vibrant raspberry compote, all enveloped in a smooth white chocolate ganache. The preparation time is about 1 hour, and it serves 10-12 people.

Ingredients

1 cup white chocolate chips
1/2 cup unsalted butter
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup fresh raspberries
1/2 cup raspberry jam
1 cup heavy cream
8 ounces white chocolate, chopped for ganache
Fresh raspberries and white chocolate shavings for garnish

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Melt Chocolate and Butter: In a microwave-safe bowl, melt the white chocolate chips and butter together until smooth. Stir and let cool slightly.
Mix Wet Ingredients: In a large bowl, whisk together the sugar, eggs, and vanilla extract. Add the melted chocolate mixture and mix until well combined.
Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Bake the Cakes: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Prepare Raspberry Filling: In a small bowl, mix fresh raspberries with raspberry jam until well combined.
Make Ganache: Heat the heavy cream in a saucepan until just simmering. Pour over the chopped white chocolate in a bowl and let sit for a few minutes. Stir until smooth and glossy.
Assemble the Torte: Once the cakes are completely cool, place one layer on a serving plate. Spread the raspberry filling evenly over the top. Place the second cake layer on top and pour the ganache over the entire torte, allowing it to drip down the sides.
Garnish and Serve: Decorate with fresh raspberries and white chocolate shavings. Slice and serve chilled.