P.F. Chang's Chocolate Torte copycat recipe by Todd Wilbur
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P.F. Chang's Chocolate Torte

Score: 5.00. Votes: 3
In stock (1 item available)
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Menu Description: "Served with vanilla bean and raspberry sauce."

To produce these delicious flourless chocolate cakes P. F. Chang's contracts with local bakeries in each city where the Chinese bistros are located. The restaurants aren't built for baking, and this way the chain can ensure a fresh product every day. If you're a chocolate lover or you know one, this is the recipe to make. The torte is only 5 ingredients, and the versatile sauces create the perfect gourmet touch. Any leftover torte and sauce can be frozen, and thawed when a quick dessert is required.

Complete the P.F. Chang's experience with more of your favorite dishes here

Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • 1/2 cup granulated sugar
  • 1/2 cup butter (1 stick)
  • 3 cups semi-sweet chocolate chips (18-ounces)
  • 4 large eggs
  • 1 teaspoon vanilla extract
Vanilla Sauce
  • 2 cups heavy cream
  • 1/2 cup granulated sugar
  • 1/2 of a vanilla bean (split down the middle)
  • 4 egg yolks
Raspberry Sauce
  • 12-ounce bag frozen raspberries, thawed
  • 3 tablespoons granulated sugar
  • 2 to 4 tablespoons water
  • 2 tablespoons Chambord raspberry liqueur
  • Do This
    • Restaurant/Brand
      P.F. Chang's
    • Instructions
      1. Preheat oven to 325 degrees F.

      2. Melt the butter in a medium saucepan over low heat. Add the chocolate chips and stir occasionally until the chocolate is completely melted. Be very careful not to overcook the chocolate or it may burn. Remove the chocolate from the heat when it's melted.

      3. Beat 4 eggs until fluffy in a large bowl, then add the sugar and vanilla and mix well until the sugar is dissolved.

      4. Temper the egg mixture by stirring in just a few tablespoons of the warm chocolate at first. This will keep the eggs from cooking. Slowly add the rest of the chocolate and mix until well combined.  

      5. Pour the batter into a 9-inch springform pan that has been lined on the bottom and sides with parchment paper (butter the pan before you add the parchment paper—the butter will make the paper stick). Bake for 40 to 50 minutes or until the middle of the cake begins to firm up. Remove, cool, cover and chill the cake until you are ready to serve it.

      6. As the torte bakes, prepare the vanilla sauce by combining the cream with 1/4 cup sugar in a medium saucepan over medium/low heat. Use a knife to scrape the seeds from inside the vanilla bean half, then add the seeds and the bean pod to the pan. Heat the mixture, stirring often, just until boiling then turn off heat. Watch the cream closely so that it does not boil over.

      7. In a medium bowl whisk together the remaining 1/4 cup of sugar and egg yolks until smooth. Temper the egg yolks by stirring in a few tablespoons of the hot cream mixture. Pour the entire mixture back into the saucepan and heat it up again, stirring often until it begins to boil. Immediately pour the sauce into a medium bowl that has been set in a larger bowl filled with ice. This ice bath will help to quickly cool the sauce so that it doesn't curdle. Cover and chill the sauce until you are ready for it.

      8. Make the raspberry sauce by pureeing the thawed raspberries in a blender. Add 2 to 4 tablespoons of water to thin the pureed berries a bit—if your berries have a lot of juice add 2 tablespoons of water; if they have just a little juice, add 4 tablespoons of water. Strain the seeds from the raspberry puree then pour the puree into a medium saucepan over medium heat. Add 3 tablespoons of granulated sugar and 2 tablespoons of raspberry liqueur to the pan. Heat until boiling then remove the raspberry sauce from the heat. Cover and chill it.

      9. When you are ready to serve your torte, first spoon some raspberry sauce and vanilla sauce onto a plate. Heat up a slice of the torte in the microwave for 20 seconds, until warm, then place it on top of the sauces. Can also be served cold.

      Serves 8.
Average rating:

Score: 5.00. Votes: 3
Rating of votes (3)
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Feb 24, 2019, 06:25

WOW! This is one of my favourite foods now! Marvellously decadent. You can also substitute the butter for coconut oil.

Dec 7, 2006, 22:00

I brought this into work. Now I'm very popular.

I'm Todd Wilbur,
Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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