|  home | feedback | help          
Features home

Holiday Baking 2007

Chocolate Whiskey Torte
Pastry Chef Monica Rios Carter, formerly of Abacus – Dallas, TX
Adapted by
December 2007

Yield: 15-18 Individual Tortes

Pastry Chef Monica Rios Carter's Chocolate Whiskey Torte on StarChefs.comIngredients:

  • 24 ounces Valrhona Guanaja chocolate
  • 2¼ cups heavy cream
  • ½ vanilla bean, scraped
  • ¾ cup sugar
  • ¾ cup whiskey
  • 6 eggs
  • Pecan halves

Preheat oven to 300°F if convection, 325°F if regular. Place chocolate in a bowl. Bring the heavy cream and vanilla bean to a boil, remove the bean, and pour the cream over the chocolate. Let sit one minute then stir to melt the chocolate. Whisk together the sugar, whiskey, and eggs, and add to chocolate mixture. Line individual ring molds with paper (do not grease). Fill ¾ of the way with batter, and press pecan halves into top. Bake until completely set.

Serving suggestions:
Pecan praline ice cream, Jack Daniel’s anglaise, chocolate tuile


back to top

  • Dairy-Free Holiday Desserts
  • Chocolate Fashion Show

  •  Sign up for our newsletters!|Print this page|Email this page to a friend
     QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
    About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
    Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
      Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy