Beef Tallow Chocolate Tortes with Bourbon-Salted Caramel Sauce

Ingredients:

• 1/2 cup beef tallow
• 10 ounces bittersweet chocolate (60-70% cocoa)
• 1/3 cup cinnamon cream rum liqueur
• 1 teaspoon vanilla extract
• 4 eggs
• 1/2 cup sugar

• 1 cup sugar
• 1 cup heavy cream
• 3 tablespoons bourbon
• 1 teaspoon sea salt, additional for garnish

Cooking:

1. Melt beef tallow and chocolate in small sauce pan over low heat. Remove from heat; stir in rum and vanilla. Set aside 10 minutes to cool.
   
Cook's Tip: You can find beef tallow in the baking section of your grocery store.
2. Whip eggs and sugar in stand mixer on medium high speed 5 to 7 minutes until frothy. Lower speed and slowly drizzle in warm chocolate mixture. 
3. Preheat oven to 275°F. Coat eight 6-ounce silicone cups or glass baking dishes with cooking spray; evenly divide batter. Bake in preheated 275°F oven 20 to 25 minutes, or until the cake middle doesn't jiggle. Let cakes cool completely before turning out.
Cook's Tip: You may use a parchment-lined 9-inch springform pan coated with cooking spray instead of individual molds. Increase bake time as needed.
4. Meanwhile, heat sugar in 10-inch skillet over medium heat. When sugar edges start to turn a caramel color, slowly stir with wooden spoon for 5 to 7 minutes until all sugar has dissolved. Slowly and carefully add cream, bourbon and salt. Mixture may bubble and spit; stir until combined. Lower heat and cook an additional 10 minutes until sauce is smooth and thick. Sauce will thicken as it cools.
5. Drizzle Bourbon-Salted Caramel Sauce over cooled cakes. Garnish with sea salt, as desired.