This decadent chocolate torte is the perfect dessert for any dinner party or to satisfy a sweet craving. Beef tallow, an animal fat commonly used in ancestral cooking, gives it a uniquely rich flavor.
Whiskey-Glazed Chocolate Torte
Chefs Sarah Montaño and Aaron Sternberg
10
30 minutes
20 minutes
American
Dessert
This torte is full of rich chocolate flavor that pairs so well with a whiskey glaze. For our friends who prefer an alcohol-free option, feel free to substitute with a chocolate ganache or powdered sugar.
Ingredients
200g semi sweet chocolate chips
150g beef tallow, or 1:1 butter:tallow (see Note)
100g sugar (125g for sweeter torte)
4 eggs, separated and at room temperature
1 tsp vanilla
5g sea salt
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135g unsalted butter
115g coconut sugar (or brown sugar)
95g heavy cream
¼ tsp kosher salt
25g whiskey
½ tsp pure vanilla
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Tart Pan
Double Boiler
Stand Mixer
Kitchen Scale
Directions
Preheat your oven to 325°F.
Prepare a tart pan by lining the bottom with parchment paper and wrapping the outside with foil to prevent batter from leaking out.
In a double boiler, melt the tallow. Then add the chocolate and melt. Stir to combine.
Whisk the egg yolks in a bowl. Slowly drizzle the egg yolks into the warm chocolate mixture until fully incorporated.
In a stand mixer, beat the egg whites until soft peaks form. Continue beating on low speed and slowly add the sugar, 1 tablespoon at a time until fully incorporated and a fluffy meringue has formed.
Pour the warm chocolate and tallow mixture into a large mixing bowl. Temper the egg whites by adding some of the warm chocolate mixture to the egg whites to warm it up. Then slowly add the warmed egg whites into the chocolate mixture.
Pour the batter into the prepared torte pan.
Bake for about 20 minutes until set but still slightly jiggly in the middle.
Let cool before slicing.
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Prepare the whiskey glaze. Combine the butter, coconut/brown sugar, cream, and salt in a medium saucepan and bring to a rolling boil over high heat. After about 45 seconds, take off the heat and stir in the whiskey and vanilla.
Serve the torte with a drizzle of glaze, and fresh berries or whipped cream.