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


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