Morton's Restaurant Group, Inc. owns and operates Morton's of Chicago, a high-end steakhouse restaurant chain aimed at a business clientele, and Bertolini's Authentic Trattorias, a smaller chain offering Italian specialties in a casual dining atmosphere. At the end of 1998 Morton's Restaurant Group owned and operated 43 Morton's of Chicago and 12 Bertolini's units. All Morton's of Chicago restaurants were similar in style, concept, and decor, and were located in retail, hotel, commercial, and office building complexes in major metropolitan areas and urban centers. Catering primarily to business-oriented clients, Morton's of Chicago had an average per person check of about $65 in 1998. The Bertolini's restaurants offered white tablecloth service, with an average per person check of about $20. Morton's Restaurant Group also held a minority of stock in two other restaurant chains, Mick's and Peasant.




Chocolate Truffle Cake

McCormick and Schmick Copycat Recipe

Serves 12

2 cups (4 sticks) butter
1 cup plus 2 tablespoons milk
1 cup plus 2 tablespoons granulated sugar
1 pound bittersweet chocolate, chopped
5 eggs
6 egg yolks

Preheat oven to 325 degrees on a convection setting. In a saucepan, heat butter, milk and sugar to scalding, stirring frequently. Make sure butter is melted. Remove from heat and add chocolate, stirring until chocolate is melted. Set aside to cool slightly.  In a bowl, whisk eggs and yolks together. Gradually whisk eggs into chocolate mixture, beating until completely combined.

Line an 8-by-2 1/2-inch springform pan with buttered parchment paper, making sure the paper circle comes up 1/2 inch on the side of the pan to seal. Pour batter into the pan. Bake for 50-60 minutes. The sides will be puffy and slightly cracked. The center will be soupy but will set as it chills. Refrigerate overnight. Run a knife around the edges of the pan and release springform.

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