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Flourless Mexican Chocolate Torte

Food Management Staff

August 1, 2006

1 Min Read
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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

  1. Butter and foil wrap 3-inch metal rings.

  2. Bring to a boil the butter, sugar, oil, schnapps, and Kahlua. Pour over chocolate to melt.

  3. Allow to cool slightly, then add eggs all at once and mix well. Do not whip or foam will develop.

  4. Fill rings 3/4 full. Bake in 300°F oven for 25-30 minutes. Edges will bubble.Cool overnight, then unmold.

  5. 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

About the Author

Food Management Staff

Food Management is a media brand that features trends and best practices, products and solutions that connect deeply with the noncommercial foodservice professional. Four key onsite segments — College & University, K-12, Healthcare, and Business & Industry dining — are the focal points in our coverage. Our audience receives both the big picture information they need as well as segment specific knowledge to run their businesses better.

Food Management pillar features include Best Concepts, Top 50 Contract Management Companies and Innovators of the Year. Food Management is part of the Informa Restaurant & Food Group, which includes Nation’s Restaurant News, Restaurant Hospitality, Food Management and Supermarket News

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