Chocolate Whiskey Torte

Chocolate is one of my biggest loves.  So when I saw this chocolate torte recipe in this fantastic cookbook I got for Christmas, I knew I needed to make it!  The cookbook is Sherry Yard’s The Secrets of Baking: Simple Techniques for Sophisticated Desserts.  I really love this cookbook.  The way the cookbook is set-up you have a master recipe and then other recipes and variations that build off the master recipe.  For this torte, the master recipe was ganache.  I love the concept of master recipes because that is how my mind works.  I like having the most basic recipe so that I can then fiddle with it and change it up. That way I can build off a basic recipe foundation. I have marked almost the whole book with sticky notes on recipes I want to try!  I cannot wait to delve further into this cookbook!

Chocolate Whiskey Torte

Ingredients:

1 Tbsp Unsalted Butter – Melted

8 oz. Bittersweet Chocolate

3/4 c. Heavy Cream

5 Tbsp Sugar

3 Tbsp Whiskey ( I used a Honey Whiskey)

2 Large Eggs

1/2 c. Heavy Cream

Strawberries or Raspberries – Optional

Directions:

1. Preheat the oven to 325 degrees.

2. Brush four 6 oz. ramekins with the melted butter.

3. Chop the chocolate into small pieces.  Try and get the chocolate to be as small as possible. Put the pieces into a medium or large heatproof bowl.

• One suggestion to help cut the chocolate into small pieces is to use a serrated knife.

4. In a small sauce pan bring the 3/4 c. cream and sugar to a boil using medium heat.

• Stir to help dissolve the sugar.

5. Once the sugar is dissolved immediately pour over the chocolate.  Let sit for 1 minute.

6. Stir until all the chocolate is melted.

7. Combine the whiskey and the eggs.  Whisk them together and then slowly pour into the chocolate mixture.  Stir until the egg mixture is fully incorporated into the chocolate.

8. Pour into the ramekins filling them 3/4  of the way full.

9. Put the ramekins into a large baking pan.  Fill the pan with hot water so that the water reaches about 1/2 way up the ramekins.

• I found that pouring the water in first them putting the ramekins worked for me.  The only thing to be aware of is having too much water in the pan when you put the ramekins in.  Do whichever you fill most comfortable with.

10. Bake the tortes on the middle oven rack for 20-25 minutes or until the tortes fill firm to the touch.

11. While you allows the tortes to cool you can prepare the toppings.  In a medium bowl mix the 1/2 c. cream on low to medium speed until the cream becomes thick, like whipped topping. Rinse and dry your fruit.  If you choose strawberries you may want to cut them into slices.

• A tip to get even strawberry slices is you can use an egg slicer.

12. Serve tortes with toppings and a glass of milk.

These tortes were incredibly rich and delicious! Be careful with these, because if you save one for later you are going to be eating it for a midnight snack!

I want to thank my friend Josh for taking the pictures of these tasty tortes!