Chocolate Torte Recipe
Chef Beau MacMillan
Beau: Okay guys ready to make some dessert? I’m going to teach my guys how
to make a liquid center chocolate torte with salted caramel sauce and
caramelized bananas. So you just take your knives and you shave this
chocolate down. Let’s take our chocolate in our butter and we’ll put that
right on a steam or doing with this chocolate is we’re actually melting it
using steam that warms it up on a double boiler so you’re chocolate won’t
burn around the edges. We’re going to need a half cup of egg yolks and 3
large eggs. So the first thin we’ll do is let’s get our 3 large eggs in a bowl
and then we need a ½ a cup of egg yolks. To that shell I’m breaking it up
I’m catching the yolk and throw the yolk right into your measuring cup
and then don’t forget about your chocolate over here.
The next step is incorporating your powdered sugar and then I’m just
going to start to shake this and as I shake it I’m going to whisk it in. Next
up you’re going to mix your 3 whole eggs with your ½ cup of egg yolks
then you’re going to whisk this up and what we’re doing with these is
when I really cooking them, we’re just going to bring these yolks up and
give them a little bit of temperature so that it mix in to our chocolate
which is warm as well this is known as tempering. Now let’s take our egg
mixture and very gently we’re going to slowly incorporate or eggs. Nice
steady stream, good consistency. Okay so we warmed up our eggs and
tempered them into our chocolate. You take your cake flour. You want to
add the sifter right over the top of there’s gun distribute your cake flour
evenly over the top of this and then fold.
Folding is incorporating this flour into the chocolate and the technique is
by turning it. Okay I’m going to take a bourbon and throw that in there.
Jenny: Well you can put a little more of that in there.
Beau: You can put a little more of that in there if you like the flavor of it but you
got to be careful because you need your torte to stand up. Once that
bourbon is added guys you are done with your chocolate torte base.
I have gathered a sheet pan and 4 little tins and then I’m just spraying that
one. Don’t be afraid to get a heavy coat in there. Now we want to pour our
batter in and you want to go ¾ of the way. Now lets get our tortes in the
oven, it’s going to be a liquid chocolate center but the outside will be like
a nice soft moist chocolate but brownie consistency. We’ve got a caramel
sauce we have to make so I have 2 cups of sugar in my saucepan 1 whole
cup of heavy cream.
Jenny: Caramel sauce is a component of heated and heavy cream and sugar that’s
going to start to melt.
Beau: SO your sugar should be melting pretty evenly to help break it down. Just
keep banging your whisk in there so the sugar falls off of your whisk.
Female: The most challenging part of this dessert is the caramel sauce just the
constant whisking.
Beau: Add a little bit of cream and stir it in and mines rising up okay, watch the
heat and consistently stir it. This is a stage also 2, how are you doing there
with the caramel?
Femael: Pretty good.
Beau: Wow that looks fantastic very nice job.
We’re going to brole these little bananas okay.
Jenny: Broleing is when you sprinkle sugar on the top of something and you burn
it with a torch.
Beau: I got my little done.
Female: I get to set bananas on fire cooking is fun/.
Jenny: I know what I’m going to ask Santa for Christmas.
Beau: Okay let’s pull your Tortes out guys and take some caramel sauce and
make a nice little line bananas how does that look guys it looks like a
dessert you would want to eat.
Girls: Yes.
Jenny: It’s delicious.
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