Ingredients:

• 1/2 lb. butter
• 1/2 lb. bittersweet chocolate, Valrhona Chocolate recommended
• 2 Tbs. granulated sugar, divided
• 3 eggs, separated (on sale!)
• 1/2 tsp. vanilla
• 1/4 cup chopped semisweet chocolate
• 2 Tbs. heavy cream
• 2 Tbs. simple syrup
• espresso coffee, to taste

Cooking Directions:

To make the chocolate torte:

1. Preheat oven to 350°F. Melt butter and chocolate together in saucepan over low heat.

2. Whip egg yolks with half the sugar (to creamy texture) until light and fluffy. Whip egg whites in a separate bowl to a soft peak. Fold in remaining sugar.

3. Gently fold chocolate mixture into egg yolks, using a spatula.

4. Gently fold egg whites into chocolate mixture, using spatula. Spoon mixture into six 5 oz. or 6 oz. soufflé containers. Bake for 15 minutes. Turn soufflés over onto plates. Serve warm.

For the mocha sauce:

1. Prepare simple syrup by bringing 1 Tbs. of water to a boil, then dissolve 2 Tbs. of sugar into this. Once the sugar is fully dissolved, remove the pan from the heat and allow to cool.

2. Bring chocolate, cream, and syrup to a boil over low heat. Add espresso to taste. Remove from heat.

Drizzle mocha sauce over tortes. Can garnish with powdered sugar, mint leaves, and a scoop of espresso coffee ice cream.

Note: Sugar can be left out, though the torte may not hold its shape or rise quite as well.

Courtesy: Frankie & Johnnie's Steakhouse, NYC



This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.

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