| Level: | Easy |
| Total: | 36 min |
| Prep: | 20 min |
| Inactive: | 1 min |
| Cook: | 15 min |
| Yield: | 6 servings |
Ingredients
- 1 cup unsalted butter
- 1 cup semisweet chocolate chips
- 1 1/4 cups powdered sugar, sifted
- 5 large egg yolks
- 3 large eggs
- 1/4 cup cake flour, sifted
- Nonstick cooking spray
- 1 cup heavy cream
- 2 tablespoons coffee flavored liqueur
- 6 large strawberries with stems
- 2 tablespoons sugar
- 2 tablespoons chopped roasted marcona almonds
- Cocoa powder, for dusting
- Mint sprigs, for garnish
Instructions
- Preheat a convection oven to 375 degree F. If using a regular oven preheat to 400 degrees F.
- Bring some water to a simmer in a medium pot over medium heat. Put 3/4 cup of the butter and 3/4 cup of the chocolate into a bowl that fits on top of the pot without the bottom of the bowl touching the water. Put the bowl onto the pot. When the butter and chocolate have melted, remove it from the heat and whisk in the powdered sugar.
- In a separate bowl, whisk the egg yolks and eggs over the simmering water to warm the eggs. Fold in the chocolate mixture, then fold in the cake flour.
- Spray 6 (4-ounce) cake tins with nonstick cooking spray. Fill the tins to 1/2-inch from the top with the batter. Arrange the tins on a baking sheet and bake until they are set around the edges but are still liquid in the center, about 10 to 12 minutes. Check them after 10 minutes, don’t overcook them or the center will not be liquid. Remove them from the oven and let them sit for 1 minute.
- While the torte is baking, put the remaining 1/4 cup butter and 1/4 cup chocolate chips into a bowl, melt them as before, and keep it warm. Beat the heavy cream in a large bowl until it forms soft peaks. Quickly beat in the coffee liqueur and refrigerate until ready to use.
- Slice the strawberries in half, leaving the stem on 1 half. Sprinkle the cut sides with sugar and caramelize them using a brulee torch.
- Brush a wide stripe of the melted chocolate across each serving plate. Arrange the caramelized strawberries above the stripe. Unmold each torte on top of the stripe on 1 side. Put a dollop of the whipped cream on the other side of the stripe. Top the whipped cream with the chopped nuts and a light dusting of cocoa powder. Garnish with mint sprigs and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 811 |
| Total Fat | 64 g |
| Saturated Fat | 36 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 3 g |
| Sugar | 45 g |
| Protein | 9 g |
| Cholesterol | 382 mg |
| Sodium | 68 mg |
Reviews
But there’s something off or missing for me. I’ve made these 3 times now, and I’m still not liking them as much as I thought I would. (Although I have found I like them much better when they’re cooked just a moment or two longer and then refrigerated. More like a cold pudding center then a hot chocolate.) Maybe its got too many eggs, as one of the previous reviewers mentioned or its just not chocolaty enough for me. I think three times is enough, I don’t know if I will try them again. And I have a freezer full of eggwhites to use in something now. Perhaps a baked Alaska? As for the pans, I found giant aluminum cupcake pans at safeway and just cut them up to make four individual containers so they would cook evenly, and it worked just fine. It is an impressive “show piece” for guests, and the version I made for my mother in law had amaretto, but the other two times had the hazelnut liquor I bought for another recipe. The hazelnut was better.
Loved the Show. I was hoping that this would be as flavorful as Roy’s Chocolate Souffle. It did not compare. I didn’t like the consistency and I thought it was lacking on flavor.
The Best !!!! This was a big hit for my family. very easy to make, and will continue to
make.
make.
Wonderful, would definitely recommend . Easy, quick, impressive dessert.
It was pure money as you would say it!!! Delicious!! I made them on ramekins, so if you decide to do that too, you will need to adjust the time of baking by adding a couple more minutes 🙂
Hi, I cant find those 4oz tins anywhere.. did any of you use an alternative?
Wow I just finished baking the tort, very yummy. Once in a while I crave this from one of our local restuarant (Bravo) now I can make it at home. I only rated the tort BC I sub the cream for vanilla Ice cream But maybe next time I’ll try. The recipe is going into my recipe box : )
the cream does not neeeeed any sugar. the rest of the dessert has plenty. i think next time i will add coffee flavor to the torte too, just a little.
So glad I didn’t have Chef Beau in my kitchen, he was a pain. I added a little powdered sugar to make the cream sweeter, but that is my taste. This is so impressive.
Jackie, just add some confectioners sugar while your whipping the cream, Doesn’t take too much. As the chefs say, “taste as you go”!
I used French Vanilla Khalua, worked like a charm. Thanks for the inspiration Food Network! Family loved it and thought it was so cool to eat like the pros on tv.