Dark Chocolate Raspberry Torte with Edible Violas & Pansies
Ingredients
- 8 oz 225 g high-quality dark chocolate (70% cacao), chopped
- ½ cup 113 g unsalted butter
- ¾ cup 150 g granulated sugar
- 3 large eggs
- ¼ cup 25 g unsweetened cocoa powder
- 1 tsp vanilla extract
- Pinch sea salt
- 1 cup fresh raspberries
Floral Finish
- Fresh edible violas
- Fresh edible pansies
- Light dusting powdered sugar optional
- Chocolate curls optional
- Ensure flowers are food-safe and pesticide-free.
Instructions
Prepare
- Preheat oven to 350°F (175°C).
- Grease and line an 8-inch springform pan with parchment.
Melt Chocolate
- Melt chocolate and butter together over gentle heat until smooth.
- Cool slightly.
Combine
- Whisk sugar into chocolate mixture.
- Add eggs one at a time until fully incorporated.
- Stir in cocoa powder, vanilla, and salt.
Add Raspberries
- Pour batter into prepared pan.
- Press raspberries gently into surface.
Bake
- Bake 25–30 minutes until edges are set and center remains slightly soft.
- Do not overbake — the interior should stay fudgy.
Cool
- Cool completely in pan.
- Chill briefly for cleaner slicing if desired.
Decorate Beautifully
- Arrange edible violas and pansies organically across the surface.
- For a refined look:
- Cluster flowers toward one side for asymmetrical elegance
- Or create a soft floral wreath around the perimeter
- Finish with a very light dusting of powdered sugar
- Add chocolate curls sparingly for added texture.
Notes
• Natural jewel tones from raspberries
• Delicate garden aesthetic
• Elegant contrast between rich and floral

