salted chocolate torta & tempranillo cherry sauce

a recipe by
Ashley Mincey
Miami, FL

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.

serves 4
prep time 30 Min
cook time 25 Min
method Bake

Ingredients For salted chocolate torta & tempranillo cherry sauce

  • 2
  • 155 g
    semi-sweet chocolate squares
  • 1/4 tsp
    kosher salt
  • 1/8 tsp
    fresh cracked black pepper
  • 3
    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
  • 2
  • 8 oz
    heavy whipping cream
  • 1/2
    vanilla bean
  • 6
    spanish maria cookies
  • 1/4 c
    pretzel crumbs
  • 1 Tbsp
    butter, melted

How To Make salted chocolate torta & tempranillo cherry sauce

  • 1
    Preheat 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.
  • 2
    Using 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.
  • 3
    Stir 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.
  • 4
    A ½ cup at a time, just until combined, beat in the 114 g. powdered sugar, 2 tbsp. flour, and remaining salt.
  • 5
    With clean beaters, beat the egg whites until stiff peaks form. In thirds, fold the whites in to the batter.
  • 6
    Distribute 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.)
  • 7
    Meanwhile, 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.)
  • 8
    Bring 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.)
  • 9
    Meanwhile, 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.
  • 10
    Release 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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