Liquid Center Chocolate Torte Recipe

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Liquid Center Chocolate Torte
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Ingredients
16
Count
Nutrition
1365
Calories
Total time
35
Minutes
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Ingredients:

Directions:

  1. Preheat a convection oven to 375 degrees F or 400 degree F oven if not a convection oven.
  2. Bring 2-inches of water to a simmer in a medium pot over low heat. Put the butter and chocolate into a bowl that fits on top of the pot without the bottom of the bowl touching the water. Put the bowl onto the pot. When the butter and chocolate have melted, remove from the heat, and whisk in the powdered sugar.
  3. In a separate bowl, whisk the egg yolks and eggs over the simmering water until warm. Fold in the chocolate mixture and the bourbon, then fold in the cake flour.
  4. Spray 6 (4-ounce) cake tins with nonstick cooking spray. Fill the tins to a 1/2-inch from the top with the batter. Bake until they are set around the edges but are still a bit liquid in the center, about 10 to 12 minutes. Check them after 10 minutes. Don't overcook them or the center will not be liquid. Remove them from the oven and let them sit for 1 minute.
  5. While the torte is baking, heat the canola oil in a small skillet over medium heat. When hot, add the plantain slices in 1 layer and quickly fry them on both sides until they are crisp. Remove them from pan and drain them on paper towels.
  6. Slice the banana on the bias into 1/2-inch thick slices and put them on a small sheet pan. Sprinkle with the sugar, and caramelize them using a creme brulee torch or the broiler.
  7. Spread the Salted Caramel Sauce onto each plate and unmold the torte on top. Garnish with a slice of caramelized banana a fried plantain before serving.
  8. Salted Caramel Sauce:
  9. Add the cream to a medium saucepan over medium-high heat and bring to a boil Remove from the heat, and set aside.
  10. Melt the sugar in a large heavy bottomed saucepan over medium-high heat. When the sugar starts to turn a caramel color around the edges, stir until the sugar is melted. When the sugar is a deep caramel color, slowly add the cream (watch out, it will splatter) and stir in the sea salt. Serve warm.
  11. Yield: about 2 1/2 cups
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1364.73 Kcal (5714 kJ)
Calories from fat 704.83 Kcal
% Daily Value*
Total Fat 78.31g 120%
Cholesterol 336.41mg 112%
Sodium 1218.47mg 51%
Potassium 1734.39mg 37%
Total Carbs 158.94g 53%
Sugars 114.47g 458%
Dietary Fiber 2.22g 9%
Protein 16.52g 33%
Vitamin C 2mg 3%
Vitamin A 0.3mg 9%
Iron 3.5mg 20%
Calcium 106.4mg 11%
Amount Per 100 g
Calories 390.68 Kcal (1636 kJ)
Calories from fat 201.77 Kcal
% Daily Value*
Total Fat 22.42g 120%
Cholesterol 96.3mg 112%
Sodium 348.81mg 51%
Potassium 496.51mg 37%
Total Carbs 45.5g 53%
Sugars 32.77g 458%
Dietary Fiber 0.64g 9%
Protein 4.73g 33%
Vitamin C 0.6mg 3%
Vitamin A 0.1mg 9%
Iron 1mg 20%
Calcium 30.5mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 33.4
    Points
  • 39
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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