- 1 cup unsalted butter
- 1 cup semisweet chocolate chips
- 1 1/4 cups powdered sugar, sifted
- 5 large egg yolks
- 3 large eggs
- 1/4 cup cake flour, sifted
- Nonstick cooking spray
- 1 cup heavy cream
- 2 tablespoons coffee flavored liqueur
- 6 large strawberries with stems
- 2 tablespoons sugar
- 2 tablespoons chopped roasted marcona almonds
- Cocoa powder, for dusting
- Mint sprigs, for garnish
Preheat a convection oven to 375 degree F. If using a regular oven preheat to 400 degrees F.
Bring some water to a simmer in a medium pot over medium heat. Put 3/4 cup of the butter and 3/4 cup of the chocolate into a bowl that fits on top of the pot without the bottom of the bowl touching the water. Put the bowl onto the pot. When the butter and chocolate have melted, remove it from the heat and whisk in the powdered sugar.
In a separate bowl, whisk the egg yolks and eggs over the simmering water to warm the eggs. Fold in the chocolate mixture, then fold in the cake flour.
Spray 6 (4-ounce) cake tins with nonstick cooking spray. Fill the tins to 1/2-inch from the top with the batter. Arrange the tins on a baking sheet and bake until they are set around the edges but are still liquid in the center, about 10 to 12 minutes. Check them after 10 minutes, don't overcook them or the center will not be liquid. Remove them from the oven and let them sit for 1 minute.
While the torte is baking, put the remaining 1/4 cup butter and 1/4 cup chocolate chips into a bowl, melt them as before, and keep it warm. Beat the heavy cream in a large bowl until it forms soft peaks. Quickly beat in the coffee liqueur and refrigerate until ready to use.
Brush a wide stripe of the melted chocolate across each serving plate. Arrange the caramelized strawberries above the stripe. Unmold each torte on top of the stripe on 1 side. Put a dollop of the whipped cream on the other side of the stripe. Top the whipped cream with the chopped nuts and a light dusting of cocoa powder. Garnish with mint sprigs and serve.