Chocolate Raspberry Sacher Torte & Breckenridge Vanilla Porter

Are you sad that the summer is fading quickly? ‘Cause I am a little blue about it, and frankly got myself in quite a funk today. It’s similar to when I haven’t had enough sleep, or am hungry – I don’t know what I want to do, where I want to go, etc. I basically turn into a cranky three year old. Attractive, I know. But no worries, don’t pay attention to me. Look at this Chocolate Raspberry Sacher Torte – it’s downright delicious.

So if you catch me in that mood, let’s start with some…


chocolate + butter

chocolate + butter + sugar

chocolate + butter + sugar + a Vanilla Porter

I’m telling you my friend, when you don’t feel like getting out of bed, or when you feel like going back to bed, whip up this extremely easy and decadent desert. I won’t promise that you’ll be light, skippy, and start bouncing when you stroll, but this is the best medicine to get you on the way there.

Bake & Brew

The Vanilla Porter & the Sacher Torte are good together, but I wouldn’t call it a perfect match.

(A) The Vanilla Porter brings out a velvety rich flavor (thank you vanilla extract) in the torte. Nothing beats a cold glass of milk with chocolate, but I would have this again with the torte if I wanted to pair a beer with this dessert.

(B) The chocolate & raspberry torte washes out the vanilla flavor in this porter, which is really too bad. I personally think the vanilla in the Breckenridge is a great addition, and it doesn’t taste fake or bring out an alcohol aroma in the porter. I would think it’s because this is brewed with real vanilla bean, rather that adding or using vanilla extract. Extract smells ahhhmazing, but have you ever tried tasting it alone? Please don’t. Bleggh. Anyways, I would not choose the torte again as a desert to pair with the Vanilla Porter.


All in all…the torte really did wash out the flavor, which I am really disappointed about, so unfortunately I can’t in good conscious comment or rave about this. However, I will say that this has been a good go-to Porter in the past when I was making my way toward darker beers.

From Breckenridge “Who would have thought deep in the jungles of Papua New Guinea and Madagascar grew the perfect ingredient to build an extraordinary Porter in Colorado? An ale that has all the chocolate and roasted nut flavor of a classic Porter, with an enigmatic surprise thrown in for good measure, real vanilla bean. Breckenridge Brewery’s Vanilla Porter. A vanilla kiss in a rich, dark sea.”

Vanilla kiss? That is genuinely adorable.

Recommend to a friend? Yes

Safe for lightweights? 4.7%


And the recipe to start solving your problems? It’s thick, dark chocolatey, tarte from the raspberry, and really, really hard to stop eating.

Chocolate Raspberry Sacher Torte

adapted from recipe by Tuxedo

prep time: about fifteen minutes

3/4 C butter (unsweetened)

3 oz unsweetened chocolate

1 1/2 C sugar

3 eggs @ room temperature

2 t vanilla extract

1 1/4 C all-purpose flour

1/4-1/3 C semi-sweet chocolate chips

1. Melt butter & chocolate. Cut the cooking chocolate up into cubes, and cube butter as well. Put it all in a microwave safe bowl, and melt for about 1 minute, or until most of the butter is melted. Stir when you remove from microwave until the chocolate is all melted as well. You may have to put the chocolate back in for a few seconds.

2. Mix in sugar, then eggs & vanilla extract. Then mix in flour.

3. Cut parchment paper in circles, and put in the bottom of two cake pans (8 or 9 inches in diameter). Pour the batter into the two cake pans. Bake 325 degrees for 20 minutes, or until toothpick comes out clean.

4. Remove from oven, take a knife and run it around the edges of the pan so that the cake doesn’t stick. Let cool for about five minutes in the pan.

5. Put a cooling rack on the top of the cake pan, hold both sides and flip them over so that the cake rests on the cooling pan.

6. Spread 6 oz of raspberry jam/preserves onto the top of one of the cakes. Put the second one on top, and spread that as well.

7. Pour the chocolate chips into a ziploc baggie (sandwich size) and spread out in the lower half. Place on a place with the bag unlocked, and microwave ten seconds at a time until the chips are soft enough to move around.

8. Spread the chocolate chips to one corner and twist the bag toward the top, until you can hold it with one hand to pipe onto the torte. Cut a tiny portion of the chocolate corner off, until you have the desired thickness of chocolate to pipe. Decorate however you like!


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