Prepare to embark on a culinary journey that will transform your ordinary dessert experience into an extraordinary chocolate adventure! This Chocolate Torte with Bourbon Cherry Whipped Cream is not just a recipe – it's a luxurious escape into pure indulgence that will have your guests begging for the secret behind its irresistible charm. Imagine a rich, velvety chocolate torte so decadent it practically melts in your mouth, crowned with a sophisticated bourbon-spiked cherry whipped cream that elevates this dessert from delicious to absolutely unforgettable.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup dark chocolate chips
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 cup all-purpose flour
- 1 cup heavy cream
- 1/4 cup bourbon
- 1 cup cherries, pitted and chopped
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round springform pan and line the bottom with parchment paper.
- Create a double boiler by placing a heatproof bowl over a pot of simmering water. Melt the dark chocolate chips and unsalted butter together, stirring constantly until smooth and fully combined.
- Remove the chocolate mixture from heat and whisk in the granulated sugar until well incorporated. Allow the mixture to cool slightly for 5 minutes.
- Crack the eggs into the chocolate mixture one at a time, whisking thoroughly after each addition to create a smooth, glossy batter.
- Gently fold in the all-purpose flour, being careful not to overmix. Stir until just combined and no flour streaks remain.
- Pour the batter into the prepared springform pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Remove from the oven and let the torte cool completely in the pan for about 1 hour.
- While the torte cools, prepare the bourbon cherry whipped cream. In a mixing bowl, whip the heavy cream until soft peaks form.
- Gently fold in the bourbon and chopped cherries into the whipped cream, being careful not to deflate the cream.
- Once the torte is completely cooled, carefully remove it from the springform pan and transfer to a serving plate.
- Top the torte with the bourbon cherry whipped cream just before serving, or serve the cream on the side for guests to add themselves.
- For best flavor and texture, let the torte sit at room temperature for 10-15 minutes before slicing and serving.
Tips
- Use high-quality dark chocolate chips for the most intense and rich flavor profile.
- When melting chocolate, ensure the water in your double boiler is simmering, not boiling, to prevent seizing.
- Allow the torte to cool completely before removing from the pan to maintain its delicate structure.
- For the whipped cream, chill your mixing bowl and whisk beforehand to help the cream whip faster and more efficiently.
- Don't overmix the batter – this can lead to a dense, tough torte instead of a light, tender one.
- The toothpick test is crucial: a few moist crumbs are perfect, but wet batter means it needs more time in the oven.
- For an extra flavor boost, consider adding a splash of vanilla extract to the chocolate mixture.
- Store any leftovers in an airtight container in the refrigerator, and let come to room temperature before serving for the best texture.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 6g
Fat: 32g
Saturated Fat: 19g
Cholesterol: 125mg
