Derby Day Chocolate Torte
The first Saturday in May brings the Kentucky Derby, the “Run for the Roses,” and a great reason to have a party complete with mint juleps, lavish hats, and this bourbon-flavored confection.
1 tablespoon unsalted butter, softened
2 tablespoons sugar
8 ounces semisweet baking chocolate, cut into pieces
½ cup milk
½ cup Kentucky bourbon
3 tablespoons butter, softened
½ cup sugar
5 large eggs
2 cups all-purpose flour
1 teaspoon baking powder
¾ cup dark corn syrup
1 teaspoon vanilla (bourbon vanilla if available)
Sweetened whipped cream
Fresh mint sprigs
Equipment: 8″ springform pan
Kitchen parchment
Natural gas cooktop and oven
Servings: 16
Preheat oven to 375 degrees.
Grease the springform pan with the 1 tablespoon butter; line the bottom with a circle of kitchen parchment and grease that as well; coat the buttered pan well with 2 tablespoons sugar.
Place the chocolate, milk, bourbon, remaining butter, and sugar into a saucepan and heat over medium heat, stirring constantly, until the sugar has dissolved and the chocolate is nearly melted. Remove from the heat and continue stirring until the chocolate is all melted.
Scrape the chocolate mixture into a mixing bowl and whisk in the eggs one at a time.
Sift together the flour and baking powder and and stir into the chocolate mixture. Add the corn syrup and vanilla and mix well.
Pour the batter into the prepared cake pan and bake for about 40 minutes or until the center of the torte is firm. Cool on a wire rack for 15 minutes and then remove the torte from the pan and place on the rack to cool.
Sprinkle the torte with powdered sugar if desired and serve each slice with sweetened whipped cream and a sprig of fresh mint.