Chocolate Torte Recipe

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.