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Bittersweet Chocolate Torte w/ Passion Fruit Cream Recipe

 
McCormick for Chef No Photo

In this intensely indulgent dessert, bittersweet chocolate pairs with fragrant passion fruit to delight all the senses. Garnish with candied fresh basil leaves for an extravagant embellishment.


*This recipe was created for 4 and 24 servings. To adjust the serving quantity, enter a new yield (up to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

 
Tasting Serving (4) 24 Servings Resized (xx) Servings
Ingredients Quantities Instructions
butter, divided 1/2 cup For the Bittersweet Chocolate Torte, butter 4 (6-oz.) ramekins with 1 tbsp. of the butter. Sprinkle with 1 tbsp. of the sugar. Place ramekins in 2” half pan. Set aside. Melt remaining 1/2 cup butter and passion fruit liqueur in double boiler over medium heat or in large microwavable bowl on HIGH 2 to 3 minutes, until butter is melted. Stir with wire whisk until chocolate is completely melted and smooth. Set aside. Beat eggs, remaining 3 tbsp. sugar, basil and salt in large bowl with mixer on medium speed 5 minutes or until thickened. Gradually beat in chocolate mixture until well blended. Pour evenly into ramekins. Carefully pour enough hot water into baking pan to come halfway up sides of ramekins. Bake in preheated 325°F oven 35 to 40 minutes until toothpick inserted in center comes out mostly clean. Carefully remove ramekins from water bath to wire rack to cool completely.

butter, divided 1 tbsp
sugar, divided 1/4 cup
extra bittersweet (70% cacoa) or bittersweet (60% cacoa) chocolate, coarsely chopped 8 oz
passion fruit liqueur 1/2 cup
eggs 4 eaches
Basil Leaves 2 tbsp
salt 1/4 tsp
mascarpone cheese 1/2 cup For the Passion Fruit Cream, beat mascarpone cheese, passion fruit concentrate, sugar and vanilla in large bowl with mixer on low speed 30 seconds. Beat on medium speed 1 minute or until thickened. Cover. Refrigerate until ready to serve.

passion fruit concentrate 1/4 cup
sugar 2 tbsp
Vanilla Extract, Pure, 1 Fold 1 tsp
Ingredients Quantities Instructions
butter, divided 3 cups For the Bittersweet Chocolate Torte, butter 4 (6-oz.) ramekins with 1 tbsp. of the butter. Sprinkle with 1 tbsp. of the sugar. Place ramekins in 2” half pan. Set aside. Melt remaining 1/2 cup butter and passion fruit liqueur in double boiler over medium heat or in large microwavable bowl on HIGH 2 to 3 minutes, until butter is melted. Stir with wire whisk until chocolate is completely melted and smooth. Set aside. Beat eggs, remaining 3 tbsp. sugar, basil and salt in large bowl with mixer on medium speed 5 minutes or until thickened. Gradually beat in chocolate mixture until well blended. Pour evenly into ramekins. Carefully pour enough hot water into baking pan to come halfway up sides of ramekins. Bake in preheated 325°F oven 35 to 40 minutes until toothpick inserted in center comes out mostly clean. Carefully remove ramekins from water bath to wire rack to cool completely.

butter, divided 6 tbsp
sugar, divided 1 1/2 cups
extra bittersweet (70% cacoa) or bittersweet (60% cacoa) chocolate, coarsely chopped 48 oz
passion fruit liqueur 3 cups
eggs 24 eaches
Basil Leaves 1/4 cup
salt 1 1/2 tsp
mascarpone cheese 3 cups For the Passion Fruit Cream, beat mascarpone cheese, passion fruit concentrate, sugar and vanilla in large bowl with mixer on low speed 30 seconds. Beat on medium speed 1 minute or until thickened. Cover. Refrigerate until ready to serve.

passion fruit concentrate 1 1/2 cups
sugar 3/4 cup
Vanilla Extract, Pure, 1 Fold 2 tbsp
Ingredients Quantities Instructions
No Resize Selected
Plating Instructions: To serve, carefully run small knife around each torte to loosen from ramekin. Invert onto individual dessert plates. Gently remove ramekins. Top with a dollop of Passion Fruit Cream. Garnish with Candied Basil Leaves (recipe follows), if desired.

Candied Basil Leaves: Bring 1/2 cup each sugar and water to boil in small saucepan. Reduce heat to low. Add 8 fresh basil leaves; simmer 1 minute. Remove from heat. Using tongs, remove basil leaves to plate spread with 1/4 cup sugar. Gently open leaves and coat on both sides with sugar. Place basil leaves on parchment paper-lined baking sheet. Bake in preheated 200°F oven 5 minutes or until crisp.

Chef's Tip: Tortes can be made 1 day ahead. Cover and store in refrigerator. Let stand at room temperature 1 to 2 hours before serving. Torte can also be made into a square or rectangular loaf shape and sliced cold then shingled on the plate to create a chocolate “pate” presentation.

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