Salted Chocolate Torta & Tempranillo Cherry Sauce

Ashley Mincey


Indulge in my seductive version of Spain's “Torta de Galletas”. Like native, el Flamenco, Tempranillo wine leads this artful partnership. The reduction= dance. The torta= singing. The bark= la guitarra. This dessert satisfies all textural and flavor desires imaginable.


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30 Min
25 Min


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155 g
semi-sweet chocolate squares
1/4 tsp
kosher salt
1/8 tsp
fresh cracked black pepper
spanish maria butter cookies
114 g
butter, cubed
1/8 c
brewed coffee, cooled
114 g
powdered sugar, 2 tbsp
2 Tbsp
all-purpose flour


2 c
red cherries, pitted
1/2 bottle
quality tempranillo wine
1/3 c
granulated sugar
1/4 tsp


8 oz
heavy whipping cream
vanilla bean
spanish maria cookies
1/4 c
pretzel crumbs
1 Tbsp
butter, melted

How to Make Salted Chocolate Torta & Tempranillo Cherry Sauce


  • 1Preheat the oven to 325F degrees. Grease 4 8 oz. crème brûlée dishes. Cut a circular piece of parchment paper based on the size of the ramekins and place in the bottom of each, and grease again.
  • 2Using a double boiler method, melt the chocolate; stir occasionally until silky. Remove the bowl from the heat and double boiler. Spread 1/8 cup of chocolate on parchment paper. Crumble 3 cookies over the chocolate. Sprinkle with a pinch of salt and the ¼ teaspoon of pepper. Set in the freezer.
  • 3Stir the butter into the remaining chocolate until melted completely. Stir in the coffee. Temper the egg yolks by whisking in a little bit of the chocolate mixture, and then beat the eggs into the chocolate mix until well combined.
  • 4A ½ cup at a time, just until combined, beat in the 114 g. powdered sugar, 2 tbsp. flour, and remaining salt.
  • 5With clean beaters, beat the egg whites until stiff peaks form. In thirds, fold the whites in to the batter.
  • 6Distribute the batter evenly into the ramekins. Let them rest for 2 minutes. Bake for 20-25 minutes until the top forms a smooth, crispy torta crust (Or, until a toothpick comes out clean. Visible little streaks or bits of cake/chocolate are perfectly fine because the cake is fudgy.)
  • 7Meanwhile, place the pitted cherries on a flat surface. Bunch them close together. Apply pressure, press a flat lid or a plate down on them to hold them still, and slice all the cherries in half sideways at once! (Or, one by one, of course.)
  • 8Bring the wine, sugar, cinnamon, and cloves to a rolling boil on medium-high heat. Maintain that for 10 minutes. Remove the cloves; add the cherries. Continue reducing for another 5 minutes until the wine is thick and syrupy. (Make a slurry with the sauce and 1/2 tsp cornstarch if a thicker consistency is desired; whisk in when hot.)
  • 9Meanwhile, pulse the crumble ingredients together: remaining 6 cookies, pretzels, and butter. Set aside. To make the whipped cream: beat the heavy cream, vanilla beans, and remaining 2 tbsp. powdered sugar until stiff peaks form.
  • 10Release the torta from the sides with an offset spatula or knife. Remove parchment from cake. Each individual torta is served with the Tempranillo cherry reduction, fresh vanilla whipped cream, a piece of seasoned galleta bark, and galleta crumble.

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About Salted Chocolate Torta & Tempranillo Cherry Sauce

Course/Dish: Chocolate
Main Ingredient: Flour
Regional Style: Spanish
Hashtags: #wine, #chocolate, #cake

Show 2 Comments & Reviews

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