Warm Dark Chocolate Torte (a dessert to die for!)

"The "Witchery" restaurant in Edinburgh is located in a building (near Edinburgh Castle) where the "Old Hell Fire Club" held their meetings. Warm Dark Chocolate Torte is one of the most heavenly (and most expensive!) desserts on the menu. This is one of the most elegant and exquisite sweets that you will ever eat or serve to family or dinner guests"
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4 of the most delicious tortes that you have ever ta




  • Place the cornstarch in a small nonstick saucepan.
  • Whisk in ¼ cup of the milk until smooth, and then whisk in the remaining ¾ cup milk.
  • Scrape the seeds from the vanilla bean into the saucepan, and then add the bean.
  • Bring the mixture to a boil over medium heat, stirring constantly.
  • Reduce the heat to low and cook for 1 minute.
  • Remove from the heat.
  • In a small bowl, beat together the egg, egg yolk, and sugar.
  • Beating constantly add a small amount of the milk mixture to the egg mixture to temper it.
  • Beating constantly, add the egg mixture to the milk mixture in the saucepan.
  • Cook over low heat, stirring constantly, for 1 minute or until the mixture has thickened.
  • Strain through a very fine sieve into a clean bowl.
  • Mix in the grated chocolate.
  • (NOTE: In other recipes, the sauce may be used/served warm or chilled. Store any extra, unused sauce, tightly covered, in the refrigerator for up to 2 days).
  • Spray 4 (4-oz.) ramekins with nonstick spray.
  • Lightly dust the interior of the ramekins with confectioners’ sugar.
  • Preheat the oven to 350°F.
  • Place the egg whites in a medium bowl.
  • Beat with an electric mixer on medium speed until foamy.
  • Gradually add 3 tablespoons of superfine granulated sugar and beat on high speed until the whites are stiff and shiny.
  • Fold in the pastry cream.
  • Transfer to a pastry bag fitted with a star tip.
  • Pipe the mixture into the prepared ramekins, piping in a spiral motion to fill the ramekins halfway.
  • Divide the berries over the meringue.
  • Pipe 2 additional circles of meringue over the berries.
  • Place the ramekins on a baking sheet, and bake for 5 to 7 minutes, or until the meringue is just set.
  • Serve warm.

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  1. Absolutely delish. Can hardly wait to try a piece
  2. Oh, Miller!!! When I saw your \
  3. Wonderful


Gavin "Miller" Duncan passed away November 12, 2004 in Laurel, MD from complications of a "broken" heart. The outpouring of support from the Recipezaar community while his health was declining was a huge comfort to him and even "perked him up" a bit in his final month. Miller was a huge asset to Recipezaar, not only due to his incredible collection of recipes, but his participation in the forums. Miller was known for his wonderful low-sodium recipes, his warmth, and last, but not least, his wicked, dry sense of humor. Liza at Recipezaar ********************************************************* No, the picture to the left is not me. It is, in fact, a picture of famous TV Chef Jamie Oliver (a/k/a Thpit Boy)’s grandfather, the late Sir Topaz McWhacker. Note the strong family resemblance, most noticeable in the nose, eyebrows, and general lack of cleanliness Legend has it that Topaz taught Thpit everything that he knows about whacking and about only washing and combing his hair twice a year. . Instead of the trivia that many Recipezaar members have displayed on their “About Me” pages, I thought it might be a tad more helpful if I were to provide some beneficial information that you can put to good practical use either in your own kitchen or when you are watching the antics of some celebrated TV chefs. So, for your enlightenment..... . . Chairman Kaga: When he says “Ion Shff”, he really means “Iron Chef” or, perhaps, “I need a Kleenex” . Chef Paula Deen: When she says “awl”, she really means “oil”. When she says “y’all”, she really means “everyone except m’all”. When she says “bring the water to a bawl”, I have no clue what she means - I thought you could only make a baby “bawl”. And, boys and girls, you can easily Deenize the sentences that you use in your very own kitchen, such as “All y’all can bawl your corn in olive awl or wrap it in aluminum fawl”. . Emeril Lagasse: When he says “confectionery sugar’, he really means “confectioners’ sugar”. When he says “pappa-reeka”, he really means “paprika”. When he says “inside of”, he really means “in”. When he says “a little”, he really means “a lot”. Have you ever tried to count the number of times he says “a little” during any given show? Don’t – it will drive you nuts. When he says “cardamin”, he really means “cardamom”. When he says “my water don’t come seasoned”, what he really means is “I need a new joke writer”. When he says “that www dot food thing”, he really means “I flunked Computerese 101”. . Iron Chef Morimoto: When he says “Foo Netwu”, he really means “Food Network”. . Dessert Dude Jacques Torres: When he says “I going”, he really means “I am going”. (The verb “to be” has apparently been deleted from the French language.) . Spit Boy Jamie Oliver: When he says “whack it in the oven”, he really means “I am into hot, kinky stuff”. When he says “Bob’s yer uncle”, what he really means is “you’d better ask your aunt how well she REALLY knew that mailman named Robert”. When he says “rocket”, he really means “an older weapon being used in Iraq”. When he says “Fewd Netwuk”, he really means “Food Network”. . Numerous chefs: When they say “codfish” and “tunafish”, what they really mean is “cod” and “tuna”, respectively. Please note that they use these terms so that you don’t go out and buy “codanimal” or “tunavegetable” by mistake. Having said that, I have no clue as to why they don’t refer to “troutfish”, “salmonfish”, “red snapperfish”, etc., etc. . Giggly-Wiggly Rachael Ray: When she says “EVOO”, she really means “don’t use BOCO (boring old corn oil)”. When she says “a little lettuce action going on”, she really means “with only 8 minutes left in the game, cabbages are still in the lead, but lettuces are making a strong comeback”. . Two Fat Ladies: When they say “I gwing”, they really mean “I am going” or “Sorry, but we have been watching too many episodes of Jacques Torres’ show”. . Please note that the above is not all-inclusive. If there are other celebrity chef words or phrases that have you stumped, please post an "ISO" message in the discussion forums and I will find the translation for you.
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