Last month, Michel Wall of Chandler won Z’Tejas Southwestern Grill’s annual Chile Fest dessert contest.

Since then, a couple readers have been looking for the recipe of Wall’s chipotle chocolate torte topped with peaches, raspberries and cinnamon vanilla whipped cream.

The dessert is on Z’Tejas’ menu through Sept. 21 at all four Valley locations. A dollar from every sale benefits the Foundation for Blind Children. Info: ztejas.com.

• Previous: Chandler woman wins Z’Tejas chile dessert contest (Aug. 24, 2008)

Chocolate Chipotle Fruit Torte

Ingredients:
16 oz of semi sweet chocolate
2 1/2 sticks of butter
7 egg yolks
10 tbsp of bakers sugar
1 1/2 tsp real vanilla
1/4 tsp of salt
1/2 tbsp chipolte chili powder
5 egg whites
Fresh raspberries - pint
2 fresh peaches
Powdered sugar
1 pt heavy whipping cream
2 tbsp bakers sugar
1 tbsp real vanilla
1 1/2 tsp cinnamon

Procedure:
1. Melt chocolate and butter in a microwave safe bowl, 30 seconds at a time until melted, blend well, set aside.
2. In a mixer beat egg yolks, 8 tbsp of sugar, vanilla, chipotle powder and salt. Mix until well blended. Fold in chocolate mixture and blend well.
3. In large bowl mix egg whites and 2 tbsp sugar, whisk into stiff peaks. Fold all ingredients together.
4. Pour into a prepared springform pan. Cook in a preheated oven at 325 for 40-50 mins. Middle might wiggle a little, sides will be done. Top with raspberries around the edges and middle and fill in with sliced peaches. Dust with powdered sugar.
5. Whip heavy whipping cream, vanilla, sugar and cinnamon until thick and fluffy. Serve a dollop on side of torte.

Will serve between 12 to 14. This torte is very rich and a thin slice will satisfy.

Posted in: Chandler • Scottsdale • Tempe |

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