Easy Viennese Chocolate Raspberry Torte


Quick Facts

Prep Time: 15 minutes
Bake Time: 35 minutes
Chill Time: 2 hours
Yield: 8 servings


  • 1-1/2 cups semi-sweet chocolate chips
  • 1/4 cup butter
  • 3 eggs
  • 1 cup milk
  • 1/2 cup Karo┬« Light Corn Syrup
  • 2 tablespoons Argo┬« Corn Starch
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup raspberry jam
  • 1 cup heavy cream, sweetened and whipped
  • Fresh raspberries, optional


  1. Preheat oven to 350°F.
  2. Combine chocolate chips and butter in a microwave-safe container. Microwave on HIGH (100%) for 70 seconds; stir until melted and smooth. Microwave 15 to 30 seconds longer, if necessary. Stir; set aside to cool slightly.
  3. Combine chocolate mixture, eggs, milk, corn syrup, corn starch and vanilla in a blender or food processor. Blend 30 seconds. Stir mixture; blend 30 seconds longer. Pour into a greased 9-inch pie plate OR quiche pan.
  4. Bake 35 minutes or until puffed and set. Cool on wire rack 1 hour; center will fall, forming a well.
  5. Spread center with jam. Chill at least 1 hour. Before serving, pipe or swirl whipped cream around edge of torte. Garnish with fresh raspberries, if desired.