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Truffle Torte

Truffle Torte
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.
18 ServingsPrep: 35 min. Bake: 30 min. + chilling

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.
© Taste of Home 2013

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Truffle Torte (continued)

Directions (continued)

  • 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.
© Taste of Home 2013