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Flourless Mexican Chocolate Torte
Food Management Staff
August 1, 2006
1 Min Read
FM Staff
YIELD: 12 Servings
1 Tbsp. 14 oz. butter
3/4 cup dark brown sugar
3-4 drops cinnamon oil
1/3 cup butterscotch schnapps
1/3 cup Kahlua
12 oz. semi-sweet chocolate
6 eggs
white chocolate, as needed
whipped cream, as needed
chocolate decorations, as needed
fresh berries, as needed
caramel sauce, as needed
Butter and foil wrap 3-inch metal rings.
Bring to a boil the butter, sugar, oil, schnapps, and Kahlua. Pour over chocolate to melt.
Allow to cool slightly, then add eggs all at once and mix well. Do not whip or foam will develop.
Fill rings 3/4 full. Bake in 300°F oven for 25-30 minutes. Edges will bubble.Cool overnight, then unmold.
Spray with white chocolate and decorate with rosette of whipped cream and a chocolate decoration. Plate with caramel sauce of choice and fresh berries.
Recipe by Gerry Fortin, Executive Pastry Chef, The College of William & Mary
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