Chef Britt Rescigno’s Chocolate Torte with Boubon Caramel

Chef Britt Rescigno transforms classic chocolate decadence into something truly distinctive. This flourless torte gets its unmatched richness and velvety texture from luxurious beef tallow, creating depth and body beyond butter alone. A glossy drizzle of bourbon caramel adds warmth, complexity, and a touch of smokiness that lingers beautifully. The result is a dessert that feels both indulgent and sophisticated—a bold finale with unmistakable character.

Total Time: 1 hour, 30 minutes

Servings: 4–6

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Ingredients

• ½ cup beef tallow

• 10 ounces bittersweet chocolate

• ⅓ cup RumChata

• 2 teaspoon vanilla paste

• ½ cup sugar

• 2 teaspoon kosher salt

  
  

Bourbon Caramel: 

• 1 cup sugar

• 1 cup heavy whipping cream

• 3 tablespoon bourbon

• 1 teaspoon Maldon salt, more for garnishing

• 1 tablespoon butter

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Instructions

Beef Tallow Chocolate Torte

1. Preheat oven to 275º F.

2. Add the beef tallow and chocolate in a small saucepan over medium heat. Once melted, remove from heat, stir in RumChata and vanilla paste, and allow to cool a bit, about 10 minutes.

3. In a stand mixer, whip the eggs and sugar on medium high speed for about 7 minutes until thick and frothy. Lower the speed and slowly drizzle in your warm chocolate mixture. Then add the salt and continue to mix until incorporated.

4. Line a springform pan with parchment paper and spray with a nonstick cooking spray. Add your batter to the pan and bake for 35-40 minutes until the center is just set. Allow to cool completely before serving.

Bourbon Caramel

1. Heat sugar in 10” skillet over medium heat. When sugar edges start to turn a caramel color, slowly stir with a wooden spoon for 5-7 minutes, until all sugar has dissolved. Turn the burner off and slowly add the cream, bourbon, and salt. The mixture will bubble.

2. Return your caramel back to low heat and continue to cook for about 10 minutes until the caramel is smooth and thick.

3. Add 1 tbsp butter to finish your sauce.

Serving and plating

Slice your cake and serve with a drizzle of bourbon caramel