Chocolate Chipotle Fruit Torte

Z'Tejas Copycat Recipe

16 ounces of semi sweet chocolate
2 1/2 sticks of butter
7 egg yolks
10 tablespoons of bakers sugar
1 1/2 teaspoon real vanilla
1/4 teaspoon of salt
1/2 tablespoon chipolte chili powder
5 egg whites
1 pint fresh raspberries
2 fresh peaches
powdered sugar
1 pint heavy whipping cream
2 tablespoons bakers sugar
1 tablespoon real vanilla
1 1/2 teaspoon cinnamon

Melt chocolate and butter in a microwave safe bowl, 30 seconds at a time until melted, blend well, set aside. In a mixer beat egg yolks, 8 tbsp of sugar, vanilla, chipotle powder and salt. Mix until well blended. Fold in chocolate mixture and blend well.

In large bowl mix egg whites and 2 tablespoons sugar, whisk into stiff peaks. Fold all ingredients together. Pour into a prepared springform pan. Cook in a preheated oven at 325 for 40 to 50 minutes. Middle might wiggle a little, sides will be done. Top with raspberries around the edges and middle and fill in with sliced peaches. Dust with powdered sugar.

Whip heavy whipping cream, vanilla, sugar and cinnamon until thick and fluffy. Serve a dollop on side of torte. Will serve between 12 to 14. This torte is very rich and a thin slice will satisfy.

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