Orinoco's Torta Fluida
Torta is the Spanish word for a “sweet cake” in many South American countries. This torta fluida is a molten chocolate cake made with 100% Venezuelan dark chocolate. It is a sumptuous dessert which makes the perfect end to any meal.
1.1 lb. El Rey Apamte chocolate (dark chocolate)
8.8 oz. unsalted butter
6 egg yolks
7.1 oz. powdered sugar
4 oz. all-purpose flour
12 aluminum ramekins
Break the chocolate into pieces and place it in a double boiler with the unsalted butter. Let the mixture melt.
Whisk eggs, egg yolks, sugar, and flour together in a large bowl until the mixture is twice its original size.
Add in the melted chocolate to the mixture. Pour the batter into the ramekins.
Bake for 6 minutes at 400 degrees.
Orinoco in Boston's South End is the current stop on a culinary journey that Chef Carlos Walter Rodriguez began when he was just 14, growing up in Caracas. He shared this recipe with us when he was featured as our guest on Neighborhood Kitchens.
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»Boston: Bristol Lounge
»Boston's South End: Orinoco, Teranga and Oishii
»Boston's Back Bay: Casa Romero
»Boston's North End: Taranta
»Boston's Beacon Hill: Scampo
»All Around Boston: Mei Mei Street Kitchens
»Cambridge: Muqueca, Oleana, and Sandrine's
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»Lowell: Simply Khmer
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»Dorchester: Pho Le and Cafe Polonia
»Medford: Bistro 5
»Portland, ME: Emilitsa
»Newport, RI: Tallulah on Thames
»Pawtucket, RI: Rasoi
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