Dark Chocolate Raspberry Torte for #SundaySupper

by kellybakes in , , ,

dark chocolate raspberry torte

Valentine's Day is an extremely polarizing holiday. It pins people into two camps: those who celebrate and those who protest the holiday. Those who celebrate do so at varying intensities, from simple card-givers to those who make elaborate shows of affection by carpeting their domiciles in red roses or buying teddy bears the size of small planets. The protestors are nearly as apparent in their stance on February 14th. I've been the audience to many a tirade about the commercialization of love and how the greeting card industry is to blame for the materialism behind Valentine's Day.

dark chocolate raspberry torte
dark chocolate raspberry torte

Regardless of how you feel about the holiday, I've got the perfect dessert to go with your feelings. If you're a romantic and looking for a sexy dessert, this dark chocolate raspberry torte will not disappoint. It's a show-stopper with it's bright berries the perfect shade of Valentines red. Grab two forks so you and your sweetie can feed each other every rich bite. Or, if you wish your calendar skipped right over Cupid's busiest day, then put on some angsty music, get yourself a fork, skip the plate and eat your feelings because this torte has got chocolate as dark as your attitude towards Vday.

dark chocolate raspberry torte

Personally, I fall somewhere in between both parties. I've had plenty of years where I've shared the holiday with someone special, but I've also had one or two years watching The Notebook and cramming Reese's hearts into my mouth like a chipmunk preparing to hibernate. Recently, I've come to experience Valentine's Day as a time to appreciate loved ones in whatever role they play. In that vein, this dark chocolate raspberry torte is serving as a Galentine's Day treat, perfect for bringing together some fantastic ladies who I am thankful to call my friends. Whether you're sitting across from your beloved at a romantic table for two, bringing together your loved ones around the family table or showing yourself a bit of love, I hope you'll join me and the rest of the #SundaySupper team as we share our delicious Valentine's treats with you this Sunday!

Decadent Dark Chocolate Raspberry Torte. www.kellybakes.com
dark chocolate raspberry torte

Dark Chocolate Raspberry Torte

Recipe Type




adapted from Epicurious

Prep time:

3 hours

Cook time:

40 mins

Total time:

3 hours 40 mins

A rich, decadent chocolate torte sure to please the most serious of chocolate lovers!


  • Crust
  • 2 cups chocolate wafer cookie crumbs (or chocolate graham cracker crumbs)
  • 4 tablespoons salted butter
  • 1/4 cup sugar
  • Filling
  • 1 1/4 cups heavy cream
  • 9 oz dark chocolate (I used 72% cacao, which makes for an intense chocolate flavor. If you'd like something less so, go with somewhere around 65%)
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Glaze
  • 2 tablepoons heavy cream
  • 1 2/3 oz dark chocolate (again, I used 72% cacao)
  • 1 teaspoon corn syrup
  • 1 teaspoon raspberry liquer, such as Chambord
  • 1 teaspoon warm water



  1. Pre-heat oven to 350.
  2. Stir together cookie crumbs, melted butter and sugar in a bowl until combined. (Mixture should just hold together when pinched). Pour into a 9" tart pan with removable bottom. Press into pan's bottom and sides using the bottom of a glass or measuring cup. Bake until firm, 10-12 minutes. Remove from oven and place on a rack to cool, approximately 20-25 minutes.


  1. Chop 9 ounces chocolate and place into a medium bowl.
  2. Heat 1 1/4 cups heavy cream in a small saucepan until it just begins to boil. Remove from heat and pour over chopped chocolate. Allow to sit 5 minutes. Slowly stir until smooth and glossy.
  3. In a separate bowl, whisk together eggs, vanilla, salt and add to melted chocolate mixture. Pour into cooled cookie crumb crust.
  4. Bake for 20-25 minutes until the edges are set but center is still wobbly. Remove from oven and allow to cool approximately one hour.


  1. Finely chop 1 2/3 ounces chocolate and place in a small bowl.
  2. Heat 2 tablespoons of heavy cream until it just comes to a boil. Remove from heat. Pour over chocolate. Allow to sit for 5 minutes.
  3. After 5 minutes, stir until smooth. Stir in corn syrup then add warm water and liquer. Stir until combined and chocolate becomes glossy.
  4. Pour over torte, spread with an off-set spatula.
  5. Arrange raspberries while chocolate is still wet. Allow to set for an hour before serving.


How do you observe Valentine's Day? Are you a fan or a forgoer? 

If you're stuck for ideas, the #SundaySupper team has got you covered! We're cooking up something special for every meal of the day (and plenty of sweet things for dessert! ;). Check out what everyone's making below and join us at 7pm, this Sunday, February 10th for a Valentine's Day-themed chat on Twitter. Follow along with the hashtag #SundaySupper. You'll love what we've brought to the table!

Make sure you check out the other #SundaySupper participants to see what they’ve made for our Valentine’s Day #SundaySupper!

#SundaySupper Valentine’s Day Breakfasts, Apps & Main Dishes:

#SundaySupper Valentine’s Day Sweet Eats:

#SundaySupper Valentine’s Day Drinks:

#SundaySupper Valentine’s Day Tablescape:  A Romantic Table For Two Please from An Appealing Plan

Nutella Shortbread Bars for #SundaySupper

by kellybakes in ,

Nutella Shortbread Bars

Nutella and I have a long, sordid history together. It started when I was living in Florence, Italy for a summer, pining for peanut butter, my favorite medium for stress-eating. Living in another country with 5 housemates had its trying moments and I missed the creamy comfort of Skippy schmeared on a sandwich, warm and melty on toast or sticking to my mouth straight out of the jar. At seven euro a tiny container, I couldn't justify the price.

Enter Nutella, the much cheaper, chocolately, delicious hazelnut alternative at only 2 euro a jar. [This was in 2006; I'm sure prices have gone way up since then!]

When first I tasted that creamy chocolate hazelnut spread, I knew our relationship would be rocky. It wasn't that I didn't love its flavor--no, quite the opposite. I loved it a little *too* much--like, within the first week, I lost count of how many times I pulled a Winnie the Pooh and got my hand stuck in the jar. When my roommates finished off half of mine without telling me, I looked something like this.

[I'm not proud.]

Nutella Shortbread Bars

Since then, I've tried to cut it out of my life several times. I twist off the lid with trepidation and within a few minutes find myself with a stomachache and a much lighter jar. I vow never to touch it again but before the thought even finishes, my hand is reaching for the spoon again. After a day or so, well past the point when my family should have called A&E for an intervention, I scrape the bottom of the jar with my finger, hugging each crevice of plastic until there's only the faintest opaque traces of chocolate visible.

I swear it off for months. I claim I've forgotten about it. And then something happens that draws me back again. To celebrate Sunday Supper turning one, the Sunday Supper Team is celebrating by choosing a recipe from the past year and recreating it this week. I was having a ball going through the recipes from previous months, but didn't get farther than October. There, on the screen in front of me, were two of the most dangerous words in my vocabulary: Nutella and Shortbread. Baker Street had Nutella Shortbread Bars for a comfort food theme [fitting, right?] and my eyes wouldn't let me look at anything else until I clicked the link.

Nutella Shortbread Bars

I love shortbread because it's the holy trifecta of baking put in the oven--butter, flour and sugar. Nothing better. The entire recipe is simple and straightforward. It comes together quickly, has a buttery crust and a sweet, gooey, cocoa-nutty filling. I changed things up just slightly by adding ground hazelnuts to the crust for an extra bit of hazelnut (I can't get enough!). I also forgot to set the timer and pulled these out a few minutes before they were done so they were extra gooey. They weren't going to make for a clean and tidy eating experience, but serve warm and top with vanilla ice cream and you're in for an experience!

Nutella Shortbread Cookies

Author: Baker Street [I only made one tiny adjustment]
Prep time: 30 mins
Cook time: 50 mins
Total time: 1 hour 20 mins
Serves: 9


  • Crust:
  • 3/4 cup butter, softened
  • 1/4 cup sugar
  • 1/4 cup toasted ground hazelnuts
  • 1 cup all purpose flour
  • 1/8 teaspoon salt
  • [br]
  • Filling
  • 3 large eggs
  • 1 cup sugar
  • 1/2 cup Nutella
  • 1/2 cup all-purpose flour


  1. Preheat oven to 350.
  2. Grease an 8"x8" baking pan.
  3. In a large bowl, cream together crust ingredients until mixture is combined. Transfer to greased pan and press down evenly into the pan. Prick all over with a fork. Bake for 15-18 minutes or until lightly golden brown.
  4. Meanwhile, in a large bowl, mix together the filling ingredients, whisking until smooth. Pour over baked crust. Bake for 25-30 minutes or until the middle has puffed and just set. [Don't mistake the top looking dry for it being set--that was my mistake. My gooey, delicious mistake.]
  5. Allow to cool completely before serving or, if you don't mind things a bit loose-slash-not-so-pretty (think: the first piece of pie that never looks nice when you serve it), serve warm with ice cream.
  6. Enjoy!


Come celebrate an amazing year of recipes and gathering around the family table! I only joined a month ago, but the past 52 weeks have featured delicious recipes from a talented and diverse group of bloggers. This week is no exception! Check out what everyone's making...Happy Birthday, Sunday Supper!

Sunday Supper Appetizers:

 Sunday Supper Soups and Breads:

 Sunday Supper Main Dishes: 

Sunday Supper Veggies: 

Sunday Supper Desserts and Snacks: 

Sunday Supper Breakfast Faves:

Sunday Supper Wine Pairings by ENOFYLZ Wine Blog

I am excited to announce a New Addition:  Tablescape by An Appealing Plan, Anniversay Dinner featuring Cheesecake with Fresh Berries orginally posted by The Messy Baker Blog

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

Donuts: redux for #SundaySupper

by kellybakes in ,

honey donuts with cherry honey beer glaze

Would you believe that I didn't know what a bucket list was until a few years ago? By a few, I mean six, when the movie Bucket List came out. (I'm still in denial that I graduated from college six years ago). I haven't actually seen the movie, but I've made my share of bucket lists since then. It seems like every book I read on self-improvement, the power of habit or happiness cites studies about how writing things down or saying things out loud makes a person more likely to accomplish something.

In my case, it's totally true.

A few months back, donuts jumped onto my bucket list. I had been working at a donut and Korean fried chicken eatery all summer (yes, it's heaven and yes, I was tempted by both every. single. shift.) so I was surrounded by donuts. Amazing donuts with wondrous, creative, playful flavors like lemon blueberry pie and chili mango that brought so much joy to everyone who ate them. [Seriously, I don't know if I've ever seen so many people smile after a first bite!] I wanted in on this joyful donut business. I set out to make strawberry cardamom yogurt donuts, but for as many hours as I stood behind that counter watching the donut robot make magic with cake donut batter, I sadly did not learn to make donuts through osmosis [hey, a girl can dream, right?]. The post I wrote about my attempt proves it.

Though I failed months ago, I am ready to try again. I will not be conquered by a silly donut! My fear of frying will not get the best of me! That's what I told myself when I saw that this week's #SundaySupper post was going to be about bucket lists. Donuts have been glowing red on mine since I first donned my donut shop shirt all those months ago and it was about time I crossed them off for good!

honey donuts.jpg

The inspiration for these donuts comes from Mad Elf, a cherry honey beer that is made only around the holidays by a local brewery here in PA. I love the flavor combination, but it took me all of December to figure out what I wanted to attempt to make with it. These honey donuts are adapted from an Epicurious recipe and are delicious on their own (the donut place I worked at served their fried chicken with a honey-soaked cake donut on the side; they were so good people would come in and ask just to buy the honey donuts sometimes!). But, the combination of cherry and honey in the glaze adds another dimension to these donuts. The flavors are lovely, but my frying skills could use some practice...or maybe I just need to learn patience ;) And speaking of patience, if you're going to glaze your donuts with two different kinds or colors of glaze, let the first coat dry before you add a second or yours will bleed like mine did... whoops.

(I was not paid to endorse Mad Elf--I just like the product!)

Honey Sour Cream Donuts with Mad Elf (Honey-Cherry Beer) Glaze

kellybakes, adapted from Epicurious

Prep time: 1 hour 30 mins
Cook time: 20 mins
Total time: 1 hour 50 mins


  • Donuts
  • 1 3/4 cups all purpose flour
  • 1/2 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/3 cup sugar
  • 1 tablespoon honey
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/2 tablespoon melted unsalted butter, cooled briefly
  • 1/2 cup sour cream
  • oil, for frying
  • Glaze
  • 1 cup powdered sugar
  • 1/4 cup dried cherries
  • 2 cups flat cherry-honey beer (or cherry beer)
  • 1 1/2 teaspoons light corn syrup


  1. In a medium bowl or the bowl of a stand mixer, whisk egg and sugar together until thickened, pale and ribbons form (about 3 minutes).
  2. Meanwhile, sift together flour, salt and baking powder.
  3. Stir in honey and vanilla until combined.
  4. Stir in sour cream in two additions, then gently fold dry ingredients into the batter in four additions.
  5. Cover with plastic wrap and let sit for 1 hour.

Make the glaze

  1. In a medium saucepan, combine cherries and beer. Cook on low until cherries reconstitute, about 15-20 minutes. If the liquid gets too low, add 1/4 cup of water. Once cherries have plumped up and begin to break down, turn off the heat and blend with an immersion blender, food processor or blender until smooth. Run through a sieve. Allow to cool.
  2. Once cherry/beer syrup has cooled, combine 1 1/2 tablespoons cherry/beer syrup, 1 cup powdered sugar, and 1 1/2 teaspoons corn syrup. Stir to combine, making sure to beat out any lumps.

Fry the donuts

  1. In a heavy and deep skillet, pour enough oil to reach a depth of 1 1/2". Heat the oil to 360-370F. Line a cookie sheet with several layers of paper towels. Place a cooling rack on top of paper towels. This will allow your donuts to drain without sitting in oil.
  2. While the oil heats up, dust your counter with flour. Press the donut dough into a rectangle roughly 2/3" in thickness. With a 2" donut cutter, cut donut rounds. Gather scraps, re-roll and re-cut donuts. Dough makes approximately 12 donuts.
  3. When oil reaches 360-370F, begin frying donuts, 3 or 4 at a time, depending on the size of your skillet. Fry 1 minute per side, or until it reaches a golden brown. Flip with a spider and fry 1 minute on the remaining side.
  4. Transfer donuts to cooling rack. Repeat with remaining donut & donut hole shapes until all dough is used. Allow donuts to cool.
  5. Dip each donut into the prepared glaze. If desired, top with sprinkles or a criss-cross of simple icing (powdered sugar, corn syrup and water to desired consistency) for color contrast.
  6. Allow to dry. Eat & enjoy!


This week’s Sunday Supper is all about trying something new, something that’s been on your bucket list but you have yet to tackle. (In my case, "try making donuts" became "successfully make donuts!"). Check out what the rest of the Sunday Supper Gang has on their culinary bucket lists! Join us this Sunday at 7 pm Eastern Time on Twitter as we share our bucket list recipes during our #SundaySupper chat.

This Week’s Sunday Supper Recipes:

Sunday Supper Specialty Breads:

Sunday Supper Main Dishes:

Sunday Supper Desserts and Snacks:

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. Don’t forget to also check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Raspberry Thumbprints for my first #SundaySupper!

by kellybakes in , ,

Raspberry Thumbprints

Admittedly, the holidays make me a little emotional. When I hear Perry Como sing "There's No Place Like Home For The Holidays," I can't help but get a tad bit weepy. Ever since moving to Pennsylvania, I've had a tough time not feeling left out in December because I'm four hours from home and can't always partake in my family's traditions. If I do get to particpate in things like decorating the tree, it has to be done before I leave for Philly the day after Thanksgiving or as soon as I get back to CT a few days before Christmas. I don't have the luxury of taking a ton of time off, so holiday traditions seem to be a little rushed.

raspberry thumbprints

One of the hardest traditions to be without was baking cookies with my mom. Though my sister, mom and I bake Hungarian cookies together every year, because they're so time consuming, we don't bake nearly as many other varieties as we did when I lived closer. This year as I set out to bake Christmas cookies to send to friends, I called my mom to tell her how baking them without her just wasn't the same.

Luckily for me, I found the #SundaySupper community, where each week the members cook or bake around a specific theme and gather Around the Family Table via Twitter chat on Sunday nights at 7pm. I had seen my friend Carla posting and tweeting about them for a while, but hadn't thought to reach out until recently. I fell in at the perfect time. As I stood alone in front of a flour-dusted butcher block, I knew it was time to get involved. Isabel began #SundaySupper as a way to bring families back to the table after her own daughter went off to college and said that, being away from home, she would miss family dinners most. For me, joining this group of talented and supportive bloggers made me feel like I was back in my mom's kitchen baking along side her. And this was the perfect week to join, as #SundaySupper was participating in a Virtual Cookie Swap. I'm glad to be a part of this amazing community and happy that I can share one of my family's favorite holiday cookie recipes with you this week!

raspberry thumbprints

Raspberry Thumbprints

Author: My mom found this recipe in a magazine years ago, but the recipe is handwritten, so sadly, I'm not able to give credit!
  • 3/4 cup soft butter [recipe calls for margarine, but I use butter!]
  • 3 oz cream cheese softened, at room temperature
  • 3/4 cup sugar
  • 1 tablespoon almond or lemon flavor
  • 2 cups flour
  • 1/4 teaspoon salt
  • Raspberry jam
  • confectioners sugar
  • crushed walnuts [optional]
  1. Cream together butter, cream cheese and sugar.
  2. Add almond flavor.
  3. Mix together flour and salt. Slowly add to butter mixture until it comes together or, if using a stand mixer, forms a ball.
  4. Refrigerate dough for 30 minutes.
  5. Preheat oven to 350.
  6. Remove dough from refrigerator. On parchmented cookie sheets, roll dough into balls the size of ping pong balls. Press thumb or forefinger into dough ball slightly to make a pocket for raspberry jam.
  7. Spoon enough raspberry jam into each pocket to fill.
  8. Bake thumbprints 10-15 minutes.
  9. Remove from oven. Allow to cool 5 minutes.
  10. While cookies are cooling, mix confectioners sugar with enough water to be viscous, but still drizzle-able. Drizzle icing over cookies. Top with crushed walnuts if desired.


Make sure you check out all of the other cookies from the other #SundaySupper Ultimate Cookie Exchange participants. After reading this list, something tells me Santa is going to have a good Christmas Eve this year and I'm going to need to buy a gallon of milk!

Be sure to check out Cookielicious by Food Editor Janet K. Keeler from The Tampa Bay Times now while there is a special… Buy One Cookielicious Cookbook and get one for a friend!

Do you have a favorite cookie to take to a Cookie Exchange? Please join us on Twitter throughout the day for #SundaySupper. In the evening we will meet at 7pm EST for our #SundaySupper Ultimate Cookie Exchange live chat.  All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat (I'm learning so much from this group already!).  We’d also love to feature your recipes for The Ultimate Cookie Exchange on our #SundaySupper Pinterest board, and share them with all of our followers!