This is the other dessert I brought to the barbecue I attended at the weekend.
The host and his partner had promised to serve up a generous portion of pork ribs and one of the best antidotes I know for meat sweats is a dense, dark chocolate torte.
I made a Bourbon chocolate tart (rather than a torte) last year, but the texture of the pastry was a distraction and the filling was bland. The bland filling was my fault, as I used a not-particularly-exciting chocolate (the brand rhymes with 'align'). If you're baking something where chocolate makes up more than a quarter of the total mass of the ingredients (see also; brownies), you want to use a chocolate that tastes good when you put a square of it in your mouth.
I love dark chocolate from Madagascar, which as I learnt when I met the owner of Auberge du Chocolat, has fruity, summer berry notes, which I thought would sit well with the dried fruit and toffee notes in the Bourbon.