Best Sinless Dark Chocolate Bourbon Torte Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BOCA NEGRA (BOURBON CHOCOLATE CAKE)



Boca Negra (Bourbon Chocolate Cake) image

Lora Brody gave the cake this name (black mouth) because it describes what happens when you eat it. A chocolate lover's dream, this very rich, dense, nearly flourless cake is finished with a really luscious white chocolate cream.

Provided by Chef Kate

Categories     Dessert

Time 8h30m

Yield 12 serving(s)

Number Of Ingredients 9

1 cup whipping cream
12 ounces white chocolate, finely chopped
1/4 cup Bourbon (or more to taste)
1 1/3 cups sugar
1/2 cup Bourbon
12 ounces bittersweet chocolate, coarsely chopped
1 cup unsalted butter, cut into 10 pieces, at room temperature
5 eggs, at room temperature
1 1/2 tablespoons flour

Steps:

  • Heat the cream in a saucepan until small bubbles form around the edge. Meanwhile, put the white chocolate in a food processor or in a blender container. Pour the cream over the chocolate; process until completely smooth. Add the Bourbon; taste and add up to a tablespoon more if you like.
  • Pour into a container with a tight-fitting lid; refrigerate 8 hours. (The cream can be kept in the refrigerator for a week or frozen for up to a month; thaw overnight in refrigerator.).
  • Heat oven to 350 degrees.
  • Lightly butter a 9-inch round cake pan; line the bottom with buttered parchment or wax paper. Put the cake pan in a shallow roasting pan; set aside.
  • For the cake, heat the sugar and Bourbon to a full boil in a small saucepan over medium-high heat. Cook to a syrup, about 2 minutes.
  • Place the chocolate in a food processor; pour the syrup into the work bowl. Process until the mixture is completely blended, about 12 seconds.
  • Add the butter, in pieces, with the machine running.
  • Add the eggs, one at a time.
  • Add the flour. Process until smooth, about 15 seconds.
  • Transfer the batter into the prepared pan.
  • Pour enough hot water into the roasting pan to come about 1 inch up the sides of the cake pan.
  • Bake until the top is dry, about 30 minutes. Remove the cake pan from its water bath; wipe the cake pan dry.
  • Cover the top of the cake with a sheet of plastic wrap. Invert the cake onto a flat plate, peel off the parchment.
  • Quickly but gently invert again onto a serving platter; remove the plastic. Serve the cake warm or at room temperature with the chilled white chocolate cream.

Nutrition Facts : Calories 517.9, Fat 33.9, SaturatedFat 20.4, Cholesterol 159.9, Sodium 64.4, Carbohydrate 40.5, Sugar 39.1, Protein 5

DARK CHOCOLATE PECAN TORTE



Dark Chocolate Pecan Torte image

This recipe was invented by a 12 yr. old boy for a cooking contest. It's so good, I make it for my birthday cake. It really is so rich that you can get 10 servings out of an 8" springform pan

Provided by Marie Nixon

Categories     Bar Cookie

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 16

6 ounces semi-sweet chocolate chips
1/3 cup unsalted butter
3/4 cup granulated sugar
1 1/2 teaspoons pure vanilla extract
3 egg yolks
1/2 cup all-purpose flour
3 tablespoons water
3/4 cup finely chopped pecans
3 egg whites
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1/4 cup semi-sweet chocolate chips
2 tablespoons unsalted butter
2 tablespoons water
1 cup sifted confectioners' sugar
1/2 teaspoon pure vanilla extract

Steps:

  • Remove the side from an 8" springform pan.
  • Line the bottom of the pan with waxed paper, extending the paper over the bottom edge.
  • Attach side to bottom of the springform pan, making sure paper is secured to the pan.
  • Trim paper to just beyond edge of pan.
  • Grease paper and 1 inch up sides of pan with shortening or butter; set aside (or, grease the bottom of a 9x1 1/2" round baking pan; line bottom of pan with waxed paper. Grease the paper and side of pan. Set aside).
  • Place the 1 cup of chocolate pieces and the 1/3 cup butter in a large microwave-safe bowl.
  • Microwave on 100 percent power (high) for 1 minute to 1 minute and 15 seconds or until chocolate is smooth when stirred; cool slightly.
  • Add granulated sugar and the 1 1/2 tsp vanilla to melted chocolate mixture.
  • Beat with an electric mixer on medium speed until well mixed.
  • Add egg yolks, one at a time, beating well after each addition.
  • Beat in flour and water on low speed, just until combined.
  • Stir in the 3/4 cup pecans.
  • Thoroughly wash beaters.
  • In a bowl, beat egg whites, cream of tartar, and salt with electric mixer on high speed just until stiff peaks form (tips stand straight).
  • Stir a small amount of the beaten egg white mixture into the chocolate mixture to lighten the batter.
  • Carefully fold the remaining egg white mixture into the chocolate mixture.
  • Pour batter into prepared pan.
  • If using the springform pan, place it in a shallow baking pan on the oven rack.
  • If using the 9" baking pan, place it directly on the oven rack.
  • Bake cake in a 350°F oven about 45 minutes for the springform pan or about 35 minutes for the 9" pan or until the top is evenly puffed.
  • Torte will not test done in center.
  • Top will have a sugary crust that will crack.
  • Remove springform pan from baking pan.
  • Cool cake in pan on wire rack.
  • Loosen edge of cake from pan.
  • Remove side of pan.
  • Invert onto serving plate.
  • Remove pan bottom.
  • Peel off paper.
  • If using 9" pan, cool cake in pan on wire rack for 30 minutes; loosen side of cake and invert onto plate.
  • Peel off paper.
  • Cool.
  • Spoon Chocolate Glaze over cake, spreading to cover top and allowing glaze to drip over sides.
  • If desired, sprinkle top with chopped pecans.
  • Cover; refrigerate about 30 minutes or until glaze is set.
  • Chocolate Glaze.
  • In a medium microwave-safe bowl, combine the 1/4 cup semisweet chocolate chips, 2 Tablespoons unsalted butter and 2 tablespoons water.
  • Microwave on 100 percent (high) about 45 seconds.
  • Add 1 cup sifted confectioners' sugar and 1/2 teaspoon pure vanilla extract; beat until smooth.
  • If necessary, add hot water, 1 teaspoon at a time to make a glaze consistency.
  • Notes:.
  • Because the torte has very little flour and lots of sugar, the top will puff up during baking and crack.
  • Don't worry about the cracks.
  • Before glazing, invert the cake so the smooth bottom becomes the top.
  • My cake did not crack on top.
  • Use a large spoon to spread the glaze on the torte, letting some of the glaze spill oven the side.
  • For a fancier dessert, use a spatula to carefully smooth the glaze around the sides of the torte and over the top.

SINLESS DARK CHOCOLATE BOURBON TORTE



Sinless Dark Chocolate Bourbon Torte image

From Healthy Living/Southern Living Feb. 2008...you would never know this is not sinful!! Use the cocoa & sugar to disguise any cracks from the baking process!

Provided by Meredith .F

Categories     Dessert

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 15

vegetable oil cooking spray
1/2 cup dark chocolate chips
1/4 cup butter, softened
3/4 cup granulated sugar, divided
1 teaspoon vanilla extract
1 large egg
1/4 cup nonfat milk
2 tablespoons Bourbon (optional)
1/4 cup dutch process cocoa
2 tablespoons all-purpose flour
4 egg whites
1/4 teaspoon cream of tartar
1/2 cup reduced-fat whipped topping, thawed
1 tablespoon powdered sugar
1 tablespoon unsweetened cocoa

Steps:

  • Preheat oven to 300°. Coat bottom and sides of an 8-inch springform pan with cooking spray.
  • Microwave chocolate morsels in a small microwave-safe bowl at MEDIUM (50% power) for 1 minute or until melted and smooth, stirring at 30-second intervals.
  • Beat butter and 1/2 cup granulated sugar at medium speed with an electric mixer until well blended (about 2 minutes). Add vanilla and egg; beat 1 minute. Add milk and, if desired, bourbon; beat 1 minute. (Mixture will look curdled.) Add melted chocolate, beating just until blended. Gradually add cocoa and flour, beating at low speed just until blended.
  • Beat egg whites and cream of tartar at high speed with an electric mixer until foamy. Add remaining 1/4 cup granulated sugar, 1 tablespoons at a time, beating until stiff peaks form. Fold one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture. Spoon batter into prepared pan.
  • Bake at 300° for 45 minutes or until set. (A wooden pick inserted in center will come out with just a few crumbs on it.) Remove torte from oven; immediately run tip of a small knife around edge of torte. Let cool on wire rack 30 minutes. (Torte will rise to top of pan while baking but will sink while it cools.) Remove sides of springform pan.
  • Spoon whipped topping into a zip-top plastic freezer bag. (Do not seal.) Snip 1 corner of bag to make a small hole. Pipe dollops of whipped topping around base of torte. Sprinkle torte with powdered sugar and cocoa.
  • Note: For testing purposes only, we used Hershey's Special Dark Chocolate Chips.

Nutrition Facts : Calories 179.7, Fat 8.5, SaturatedFat 5.2, Cholesterol 33.5, Sodium 69.1, Carbohydrate 25.1, Fiber 1.4, Sugar 21.8, Protein 3.5

Related Topics