Chocolate Torte with Bourbon Caramel
1 hour 30 min serves 6-8
Chocolate Torte with Bourbon Caramel
Indulge in our rich and decadent chocolate torte, crafted with luxurious beef tallow for a unique, velvety texture. Topped with a luscious bourbon caramel sauce, this dessert offers a perfect blend of bold flavors and sophisticated sweetness.
Ingredients:
- ½ cup beef tallow
- 10 ounces bittersweet chocolate
- ⅓ cup RumChata
- 2 teaspoon vanilla paste
- ½ cup sugar
- 2 teaspoon kosher salt
Bourbon Caramel:
- 1 cup sugar
- 1 cup heavy whipping cream
- 3 tablespoon bourbon
- 1 teaspoon Maldon salt, more for garnishing
- 1 tablespoon butter
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Beef Tallow Chocolate Torte
Preheat oven to 275º F. - Add the beef tallow and chocolate in a small saucepan over medium heat. Once melted, remove from heat, stir in RumChata and vanilla paste, and allow to cool a bit, about 10 minutes.
- In a stand mixer, whip the eggs and sugar on medium high speed for about 7 minutes until thick and frothy. Lower the speed and slowly drizzle in your warm chocolate mixture. Then add the salt and continue to mix until incorporated.
- Line a springform pan with parchment paper and spray with a nonstick cooking spray. Add your batter to the pan and bake for 35-40 minutes until the center is just set. Allow to cool completely before serving.
-
Bourbon Caramel
Heat sugar in 10” skillet over medium heat. When sugar edges start to turn a caramel color, slowly stir with a wooden spoon for 5-7 minutes, until all sugar has dissolved. Turn the burner off and slowly add the cream, bourbon, and salt. The mixture will bubble. Return your caramel back to low heat and continue to cook for about 10 minutes until the caramel is smooth and thick. Add 1 tbsp butter to finish your sauce. -
Serving and plating
Slice your cake and serve with a drizzle of bourbon caramel
Amount per 100g
Nutrition is approximate, data retrieved from happyforks.com