Chocolate Irish Raspberry Torte

Looking for a decadent dessert that blends rich chocolate indulgence with bright, berry-fresh flavor? O’Shea’s Chocolate Irish Raspberry Torte is the kind of treat that turns any gathering into a celebration.

Made with smooth, velvety O’Shea’s Milk Chocolate and layered with a tart raspberry filling, this elegant torte strikes the perfect balance between decadent and refreshing. Topped with a silky ganache and finished with jewel-like berries, it’s a dessert that looks impressive—but is surprisingly simple to create. Whether you’re hosting a holiday party, treating guests, or just craving something extraordinary, this recipe will become a new favorite.

O’Shea’s Chocolate Irish ☘️ Raspberry Torte

✨ Ingredients

For the Cake

• 1 cup O’Shea’s Milk Chocolate (finely chopped chocolate)- Can use bark, foils, solid chocolate
• ½ cup unsalted butter
• ¾ cup granulated sugar
• ¼ teaspoon salt
• 1 teaspoon pure vanilla extract
• 3 large eggs
• ½ cup unsweetened cocoa powder

For the Raspberry Layer

• 1 ½ cups fresh raspberries (or frozen, thawed & drained)
• ¼ cup sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch

For the Ganache Topping

• 1 cup heavy cream
• 1 cup O’Shea’s Chocolate
• Fresh raspberries for garnish
• Powdered sugar (optional)

🍫 Instructions

1. Make the Cake

1. Preheat oven to 375°F (190°C).
2. Grease an 8-inch springform pan and line the bottom with parchment.
3. Melt chocolate and butter together (microwave or double boiler).
4. Stir in sugar, salt, and vanilla.
5. Add eggs one at a time, whisking well.
6. Gently fold in cocoa powder until smooth.
7. Pour into pan and bake 22–25 minutes.
   • The top will form a thin crust; center may look slightly soft.
8. Cool completely in the pan.

2. Make the Raspberry Layer

1. In a small saucepan, combine raspberries, sugar, lemon juice, and cornstarch.
2. Heat over medium, stirring, until berries break down and mixture thickens (5–7 minutes).
3. Press through a strainer to remove seeds (optional but recommended).
4. Cool to room temperature.

3. Assemble

1. Spread the raspberry layer evenly over the cooled chocolate torte.
2. Chill 15 minutes to set.

4. Make the Ganache

1. Heat cream in a saucepan until steaming (not boiling).
2. Pour over chocolate chips in a bowl.
3. Let sit 2 minutes, then whisk until smooth and glossy.
4. Pour ganache over the raspberry layer, allowing it to drip beautifully down the sides.
5. Chill 30–60 minutes until set.

🎀 Garnish

• Fresh raspberries piled in the center
• Light powdered sugar dusting
• Chocolate curls or gold flakes for a holiday look

• Author
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Matt and Kristy Brubaker

Matt and Kristy Brubaker are the husband-and-wife team and fourth-generation owners of O’Shea’s Candies. They remain fully active in the business while raising their three children: Bryce, who is studying to be a software engineer; Riley, pursuing her master’s in corporate marketing; and Grace, whose passion is basketball. Matt draws on nearly 20 years of experience at Fortune 500 chocolate giant The Hershey Company, while Kristy holds a master’s in Early Childhood Development and has a background in education. Together, they blend business with educational insight—proof that opposites not only attract, they make a perfect team in chocolate.

They believe business should be fun, customers should feel like friends, and great ideas can come from anywhere. They value all associates and embrace a model where everyone contributes.

When they’re not working, you’ll find them running, traveling, sampling new chocolate desserts, or laughing with their kids and family. They look forward to leading O’Shea’s into its upcoming 100th-year centennial celebration.

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