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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About Neighborhood KitchensBuilding on a 35-year history of producing Latino and multicultural programming, WGBH’s award winning La Plaza team has a new offering — Neighborhood Kitchens, a series about the exploration of culture through food. Every week the show offers a unique window into immigrant communities in New England.
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On the GoIn each episode, host Margarita Martínez visits a different ethnic restaurant and learns three delicious recipes from the chef. She also explores the restaurant’s neighborhood, discovering hidden gems along the way. Join her as she learns about new ingredients, new cultures, and new neighborhoods. ¡Hasta pronto!
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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
»Somerville: Dosa Temple
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»Lowell: Simply Khmer
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»Portland, ME: Emilitsa
»Newport, RI: Tallulah on Thames
»Pawtucket, RI: Rasoi
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