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Black Bear Chocolate Torte

Black Bear Chocolate Torte

Pre-heat oven to 325˚F

Prepare an 8-inch springform pan with butter or vegetable PAM.

454 gr butter
3/4 cup sugar
1 cup hot brewed Muskoka Roastery Black Bear coffee
1 oz bourbon
16 oz dark 70% chocolate - melted
6 eggs
6 egg yolks
1 cup frozen raspberries


  • Melt butter and sugar mix well. Add coffee, bourbon and melted chocolate. Mix until smooth. (In mixer, with hand electric beater or by hand).
  • In separate bowl beat eggs and yolks until frothy. Add to chocolate mixture and beat until it gets thicker.
  • Add raspberries and fold well.
  • Pour batter into springform pan and place in the centre of the oven with a drip pan underneath.
  • Bake for one hour. The cake with be still a bit wobbly in the centre.
  • Cool and unhinged the pan. Refrigerate until time to serve. Serve cold.

*Serve with fruit and/or bourbon infused fruit if desired.

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