Beef Tallow Chocolate Tortes with Bourbon-Salted Caramel Sauce

Try this flourless chocolate dessert recipe with one special ingredient, Beef tallow. Let's not forget to mention the Bourbon-Salted Caramel Sauce.

  • 1
  • 8
  • 640
  • 6 g

Ingredients & Cooking


  • 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
Bourbon-Salted Caramel Sauce:
  • 1 cup sugar
  • 1 cup heavy cream
  • 3 tablespoons bourbon
  • 1 teaspoon sea salt, additional for garnish


  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.
  2. Cook's Tip: You can find beef tallow in the baking section of your grocery store.
  3. 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. 
  4. 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.
  5. 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.
  6. 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.
  7. Drizzle Bourbon-Salted Caramel Sauce over cooled cakes. Garnish with sea salt, as desired. 

Safe Handling Tips

Nutrition Information

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