Menu Close

Easy Viennese Chocolate Raspberry Torte

  • 15m serving time
  • 50m cooking time
  • 8 food portion(s)

Easy Viennese Chocolate Raspberry Torte

Made with Maizenaku



  • 1-1 / 2 cups semi-sweet chocolate chips
  • 1/4 cup butter
  • 3 eggs
  • 1 cup milk
  • 1/2 cup Corn Syrup
  • 2 tablespoons maizenaku
  • 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, maizenaku 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.
error: Content is protected !!