Old No. 7 Chocolate Tort
This is a very rich dessert so cut small slices. I have won two awards with this tort. If you don't want to use Jack Daniels, substitute Amaretto or Kahlua.
This is a very rich dessert so cut small slices. I have won two awards with this tort. If you don't want to use Jack Daniels, substitute Amaretto or Kahlua.
- Carbohydrate 289.538140892 g
- Cholesterol 2650.3035955 mg
- Fat 543.348882307 g
- Fiber 26.7619502625794 g
- Protein 72.723214685 g
- Saturated Fat 325.7860142966 g
- Serving Size 1 1 Recipe (1411g)
- Sodium 45075.6273322098 mg
- Sugar 262.776190629421 g
- Trans Fat 38.3346422052 g
- Calories 5991 calories
Step-by-step
- Pre Heat oven to 375
- Melt Butter and Chocolate in a double boiler over boiling water.
- In a separate bowl, beat eggs and add sugar.
- Combine with chocolate mixture.
- Add the Jack.
- Cut a circle of parchment or wax paper to place on the bottom of the spring form pan
- Butter the spring form pan.
- Place the circle of paper on the bottom of the pan and butter the top of the paper.
- Pour mixture into spring form pan
- Place in large baking pan and put the pan on the oven rack
- Add boiling water to about 1/2 to 2/3 of the way up the spring pan.
- Bake 50 - 60 minutes. The top should be wavy.
- Let it cool and the tort will collapse some, that's OK.
- Best when made the day before
How can anyone tell when a dense, flourless chocolate torte is actually finished baking without relying on a wooden skewer? Achieving the right internal texture relies entirely on surface behavior rather than traditional testing methods, since the high fat and sugar content will cling to any probe inserted into the center. Baking this dense dessert requires a water bath, which moderates the heat transferred from the oven walls and prevents the chocolate and butter emulsion from breaking.
- Melt the butter and chocolate gently in a double boiler over simmering water, ensuring the bowl never touches the liquid below to avoid scorching the solids.
- Line the springform pan thoroughly with buttered parchment paper, as the high sugar content creates a sticky bond that resists removal once chilled.
- Surround the springform pan with a boiling water bath that reaches roughly halfway up the sides to insulate the batter during the 50 to 60 minute bake time at 375 degrees Fahrenheit.
- Look for a wavy, set top rather than a completely firm center when judging doneness, knowing that the structure will naturally collapse as it cools.
Alternative spirits like Amaretto or Kahlúa substitute easily in equal measure if whiskey is unavailable. Chilling the finished dessert for 24 hours allows the fats to firm completely into a sliceable consistency.
