Executive Pastry Chef Emily Watson looks to her childhood in the South when seeking inspiration for the tempting desserts that grace Church & Union’s menu. “The recipes were passed down from my grandmother and then my mother,” she says. “At our potlucks and family gatherings, there were staple desserts that we shared with the people we love.”
Watson’s dessert menus favor classic preparations with unexpected seasonal twists, like a classic buttermilk cake finished with spiced pear, Bombay chai fluff, whipped mascarpone, and honeycomb or this decadent chocolate torte, amped up with a plating of malt, espresso, and hazelnut.
While you won’t find the chocolate torte on the Valentine’s Day menu, it is part of the winter menu and is such a hit that Watson says it may “continue into spring.” But with six staple ingredients you can recreate the restaurant’s beloved flourless chocolate torte at home. “It’s a rewarding experience when you’re able to take simple ingredients and create a beautiful dish,” Watson adds.
Whether you’re preparing a full Valentine’s meal at home or simply enjoying this special occasion dessert on its own, Watson offers this bit of advice during Valentine’s Day and beyond: “Cook from the heart! Always.” (Church & Union, 201 4th Ave. N. Ste. 101, 615-864-0977; churchandunionnashville.com)
Flourless Dark Chocolate Torte (Gluten Free)
Courtesy of Executive Pastry Chef Emily Wilson, Church & Union
- 2 cups of unsalted butter (4 sticks)
- 2 cups dark chocolate chips
- 2 cups granulated sugar
- 10 Eggs
- 1 tablespoon kosher salt
- 2 tablespoons vanilla extract
- Preheat Oven to 325 degrees F.
- Using a whisk, whip eggs and sugar until mixture triples in volume (around 10 min).
- Using a double boiler method (water placed in a pot over a heat source, on top of the pot use a glass or metal bowl to melt the ingredients) melt together butter and chocolate until both are fully combined.
- Allow mixture to cool until room temperature (around 30 minutes), stirring frequently to assist.
- Pour egg mixture into chocolate mixture and gently stir until combined.
- Allow the batter to cool for at least 30 minutes.
- Pour into a greased 9 x 13 cake pan. (TIP: to ensure the torte comes out in one piece, line the bottom of the pan with parchment before spraying with nonstick cooking spray.)
- Bake for 1 hour and 20 minutes
- Use a toothpick to check if it is finished cooking. Toothpick should come out clean.
(Note: Cracks that may appear on the top are fine.)