Bourbon Chocolate Truffle Torte Recipe
flourless chocolate cake, salted caramel sauce, strawberries
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Ingredients
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Cake
Salted Caramel Sauce
Toppings
Method
Cake Preparation
Melt Chocolate and Butter
In a medium saucepan, melt the dark chocolate and unsalted butter over low heat, stirring frequently until smooth. Remove from heat and allow to cool slightly.
Mix in Sugar and Eggs
Stir in the granulated sugar until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and bourbon.
Add Cocoa Powder
Sift in the cocoa powder and mix until just combined. Pour the batter into a greased 9-inch round cake pan.
Bake the Cake
Preheat the oven to 350°F (175°C) and bake the cake for 25-30 minutes or until a toothpick comes out clean. Allow to cool completely in the pan.
Salted Caramel Sauce Preparation
Make the Caramel
In a medium saucepan over medium heat, add the granulated sugar and cook until it melts and turns a golden brown color, swirling the pan occasionally.
Add Butter and Cream
Once the sugar is melted, carefully whisk in the unsalted butter until melted, then slowly add the heavy cream while whisking constantly. Remove from heat.
Add Salt
Stir in the sea salt and let the sauce cool slightly before serving.
Assembly
Serve the Torte
Slice the cooled torte and drizzle with salted caramel sauce. Top with fresh strawberries before serving.