Truffle Torte Recipe

Truffle Torte Recipe photo by Taste of Home

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The biggest sweet tooths are satisfied with just a small slice of this rich, decadent torte. A white-chocolate pattern on top gives it an elegant finish.

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Truffle Torte Recipe

Prep: 35 min. Bake: 30 min. + chilling

Yield: 18 Servings

35 30 65

Ingredients

3/4 cup butter, cubed
8 ounces semisweet chocolate, chopped
6 eggs
3/4 cup sugar
1 teaspoon vanilla extract
3/4 cup ground pecans
1/4 cup all-purpose flour
GANACHE:
4 ounces semisweet chocolate, chopped
1/2 cup heavy whipping cream
2 tablespoons butter
GARNISH:
2 ounces white baking chocolate
3/4 cup finely chopped pecans
Pecan halves, optional

Directions

Line the bottom of a greased 9-in. springform pan with waxed paper; grease the paper and set aside.
In a microwave, melt butter and chocolate; stir until smooth. Cool. In a large bowl, beat eggs until frothy; gradually add sugar, beating for 4-5 minutes or until mixture triples in volume. Gradually beat in chocolate mixture and vanilla. Combine pecans and flour; fold into batter. Pour into prepared pan.
Bake at 350° for 30-35 minutes or until cake springs back when lightly touched. Cool on a wire rack for 15 minutes. Run a knife around edge of pan; remove sides of pan. Invert cake onto wire rack; carefully remove pan bottom and waxed paper. Cool completely.
Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in butter.
Transfer to a small bowl; cover and refrigerate until mixture reaches spreading consistency, stirring occasionally. Place cake on a serving plate. Pour ganache over cake and quickly spread to edges.
In a microwave, melt white chocolate; stir until smooth. Transfer to a heavy-duty resealable plastic bag; cut a small hole in a corner of bag.
Pipe thin horizontal lines 1 in. apart over ganache. Use a sharp knife to draw right angles across the piped lines. Press pecans onto side of torte. Top with pecan halves if desired. Cover and refrigerate for 30 minutes or until set. Yield: 18 servings.

Originally published as Truffle Torte in Country Woman Christmas Annual 2007, p53

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Truffle Torte

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Reviewed on Feb. 06, 2010 by MamauJudy

This was a big disappointment. I was going to serve it for our Super Bowl party but went to Plan B. I expected a dense cake with a strong chocolate flavor but whipping the eggs made it more like a chiffon cake dessert. However, I think it will be fine used in a trifle.

Reviewed on Nov. 21, 2009 by lifesjourneytoday@yahoo.com

If you are looking for a chocolate to die for dessert, this is it. It did get a little cracked on top when I took it out of the oven but I just put it top side down on the plate and that worked out great. I took it to a ladies event at church and they loved its decadent chocolate flavor. With coffee it is awesome. My family tried it too and they loved it as well. When I am in need of some chocolate heaven I will make this again.