4 ratings

Chocolate Bourbon Torte


Chocolate Torte

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


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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
  • 5 egg yolks
  • 3 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


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.