Stracciatella Blackberry Chocolate Torte

Somehow I always forget about blackberries until I see them in the market. Once I spot them, I am itching to create something with them. blackberries. The forgotten inspiring berry. I resisted buying them because I didn’t have a solid idea of how to use them. However, I didn’t know about this Stracciatella Blackberry Chocolate Torte.

A while back, a strawberry version of this torte in one of my German cooking magazines caught my eye. They had me at “stracciatella”, my favorite gelato flavor.  Creamy goodness laced with shaved chocolate. What’s not to love? A genius invention in my book. So I marked the recipe, intending to reinvent it with a new flavor. Then I forgot about it.

A recent trip to the market had those blackberries waving at me, “Hello! Remember us?” and finally the penny dropped. They were waiting to be stracciatella-ized.

This Stracciatella Blackberry Chocolate Torte has a few steps, but it comes together relatively easily. First, you make the chocolate cake part. When it has cooled, slice it into three layers and drizzle with chocolate liqueur.

Add sugar to the whipped cream. Then fold in shaved chocolate and fresh blackberries. To create the shaved chocolate, use a paring knife and scrape curls off of a bar of baking chocolate. One of the things I love about shopping for baking supplies in Germany is that in any supermarket, boxes of shaved chocolate are readily available at a reasonable price. A great time saver.

You will also need to use a whipped cream stabilizer such as Dr. Oetker’s “Whip It”. A product also readily available in German supermarkets but a bit harder to find here. Check Amazon.

Mind the Chill Time

Be aware, the Stracciatella Blackberry Chocolate Torte needs to sit in the refrigerator for at least two hours before its final step. This is covering it with more whipped cream, pressing shaved chocolate into the sides, and adorning it with more fresh blackberries.

Once you’ve done all that, your reward is this stunner of a dessert filled with luscious blackberry and chocolate-studded cream sandwiched between three delicious chocolate cake layers.

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Stracciatella Blackberry Chocolate Torte

Course Dessert

Cuisine European

Keyword Blackberry Cake, Blackberry Chocolate torte, Blackberry desserts, Blackberry Torte, Stracciatella Torte

Prep Time 30 minutes

Cook Time 30 minutes

Chill Time: 2 hours

Servings 12

Author Lora Wiley-Lennartz

Ingredients

For the cake:

• 1 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 tablespoons cocoa powder
• 4 eggs
• 1/2 cup white granulated sugar
• 2 teaspoons pure vanilla extract
• 3 tablespoons chocolate liqueur

For the filling:

• 1 lb. fresh blackberries 3+1/3 cups rinsed
• 3+1/4 cups heavy cream
• 3 packages of whipped cream stabilizer like Dr. Oetker’s “Whip It” .35oz each
• 3/4 cup white granulated sugar
• 2 teaspoons pure vanilla extract
• 4 oz plus 2 oz shaved bittersweet chocolate

Instructions

Make the cake:

1. Line an 8-inch springform baking pan with parchment paper. Grease and flour the pan.
2. Preheat the oven to 400 degrees F.
3. In a separate bowl, whisk together the flour, baking powder, salt, and cacao powder. Set aside.
4. Beat together the eggs and sugar at medium-high speed until creamy, about 3 minutes.
5. Beat in the pure vanilla extract. Add the chocolate liqueur.
6. Slow the mixer speed to low and add the dry ingredients.
7. Scrape the batter into the prepared pan. Place in the oven and bake for 20-25 minutes or until a knife inserted in the center of the cake comes out clean.
8. Remove from the oven and let it cool completely in the pan.
9. Remove the frame from the pan and slice the cake horizontally into three even layers.
10. Place the layers on parchment paper and drizzle 1 tablespoon of chocolate liqueur over each layer.
11. Place the bottom layer on a serving plate or cake stand and fit a torte ring around it

Make the filling:

1. Beat together 2 cups of the heavy cream with 2 packages of the whipped cream stabilizer. Add the sugar and the vanilla extract and beat until the mixture forms stiff peaks.
2. Fold in 2 cups of the blackberries and the shaved chocolate.
3. Spread one-third of the mixture on the bottom layer of cake in the torte ring.
4. Lay the middle piece of cake on top and spread with another 1/3 of the creamy mixture..
5. Repeat with the last layer.
6. Cover the top with plastic wrap and chill for 2 hours.

Finish the Torte:

1. Remove the cake from the refrigerator and remove the torte ring.
2. Beat the remaining 1+1/4 cup heavy cream with the third package of whipped cream stabilizer. Use an offset spatula to cover the sides of the cake with the whipped cream.
3. Press the remaining chocolate shavings into the sides of the torte.
4. Arrange the remaining blackberries on top. Place in the refrigerator until ready to slice and serve.

So, do you like this Stracciatella Blackberry Torte? Then also check out some of these other delicious recipes:

BLACKBERRY BROWN SUGAR ICE CREAM

BLACKBERRY BASIL CREAM PASTRIES

FRESH BLACKBERRY CHOCOLATE CAKE WITH MARZIPAN CHOCOLATE CHIP STREUSEL