Chocolate Bourbon Torte

Chocolate Bourbon Torte
Staff Writer
Bill Milne
Chocolate Torte

This dessert is incredibly easy to make and includes quite the "saucey" filling, made with creamy chocolate and bourbon. 

6
Servings
1045
Calories Per Serving
Deliver Ingredients

Notes

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Ingredients

For the cake

  • 4  Tablespoons  butter, plus extra for greasing
  • 1/2  Cup  cornstarch
  • 1  Cup  all-purpose flour, plus extra for dusting
  • 1/2  Cup  unsweetened cocoa powder, plus extra for dusting
  • egg yolks
  • eggs
  • 1  Pound  sugar

For the syrup

  • 4  Tablespoons  sugar
  • 4  Tablespoons  water
  • Bourbon, to taste

For the filling

  • 1/2  Pound  bittersweet chocolate
  • 1/2  Pound  butter
  • 2  Ounces  butter
  • 1/2  Cup  plus 1 tablespoon heavy sweet cream
  • 2  Teaspoons  cinnamon

Directions

For the cake

Preheat the oven to 375 degrees.

Prepare an 8-inch cake pan by coating with butter and flour. Reserve.

Melt the butter and allow to cool, then set aside. Sift together the cornstarch, flour, and cocoa powder. Combine the egg yolks, eggs, and sugar in a double-boiler and heat, stirring continuously, until mixture is just warm. Beat with an electric mixer until the batter has tripled in volume.

With a spatula, fold the cornstarch-flour mixture into the batter and mix together slowly. Add the melted butter gradually and mix until all of the ingredients are just combined.

Spoon the batter into a prepared cake pan and bake for about 30 minutes, or until the cake begins to pull away from sides of pan. Remove the pan from the oven and invert onto a wire rack. Allow cake to cool.

After the cake has cooled, carefully cut it into 3 equal layers. 
 

For the syrup

Combine the sugar and water in a saucepan and bring to a boil. Add the bourbon to taste, stir, and allow to cool slightly.

For the filling

Combine the chocolate and butter in a double-boiler. Cook over simmering water, stirring, until the chocolate is melted. Add all of the remaning ingredients and continue stirring until thoroughly combined. At this point, the filling is thin and pourable; it should be used at once.
 

To assemble the torte, place 1 layer of cake into the bottom of a springform pan and brush with the syrup. Spoon 1/3 of the filling over the cake. Add a second layer of cake, brush with the syrup, and spoon 1/3 of filling over cake. Top with third layer of cake, brush with the syrup again, and finish with remaining filing. (If filling has hardened, heat until consistency is right and pour over top layer.) Refrigerate.

Remove cake from refrigerator 1 hour before serving. Cake should be served at room temperature for maximum flavor and softer texture. Remove the sides of the springform pan and dust the top and sides of the cake heavily with cocoa powder. Serve with caramel ice cream. 
 

Nutritional Facts

Total Fat
42g
60%
Sugar
27g
30%
Saturated Fat
8g
33%
Cholesterol
27mg
9%
Carbohydrate, by difference
151g
100%
Protein
16g
35%
Vitamin A, RAE
43µg
6%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
83mg
8%
Choline, total
8mg
2%
Fiber, total dietary
18g
72%
Fluoride, F
1µg
0%
Folate, total
103µg
26%
Iron, Fe
11mg
61%
Magnesium, Mg
33mg
10%
Manganese, Mn
1mg
56%
Niacin
6mg
43%
Phosphorus, P
136mg
19%
Riboflavin
1mg
91%
Selenium, Se
19µg
35%
Sodium, Na
309mg
21%
Thiamin
1mg
91%
Water
62g
2%
Zinc, Zn
1mg
13%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.