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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.
16 ServingsPrep: 35 min. Bake: 30 min. + chilling

Ingredients

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

Directions

  • Preheat oven to 350°. Line bottom of a greased 9-in. springform
  • pan with parchment paper; grease paper.
  • In a microwave, melt chocolate and butter; stir until smooth. Cool
  • slightly. In a small bowl, mix pecans and flour.
  • In a large bowl, beat eggs until frothy; gradually add sugar, beating
  • 4-5 minutes or until mixture triples in volume. Gradually beat in
  • chocolate mixture and vanilla. Fold in pecan mixture. Transfer to
© Taste of Home 2013

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Truffle Torte (continued)

Directions (continued)

  • prepared pan.
  • Bake 30-35 minutes or until cake springs back when lightly touched.
  • Cool on a wire rack 15 minutes. Run a knife around sides of pan;
  • remove rim from pan. Invert cake onto a wire rack; carefully remove
  • pan bottom and paper. Cool completely.
  • Place chocolate in a small bowl. In a small saucepan, bring cream
  • just to a boil. Pour over chocolate; stir with a whisk until smooth.
  • Stir in butter. Refrigerate until mixture thickens slightly, about
  • 15 minutes.
  • Place cake on a serving plate. Pour ganache over cake and quickly
  • spread to edges. Cut a small hole in a corner of a food-safe plastic
  • bag. Fill bag with melted white chocolate. Pipe thin horizontal
  • lines 1 in. apart over ganache. Use a sharp knife to draw right
  • angles across the piped lines.
  • If desired, press pecans onto sides of cake. Refrigerate until set,
  • about 30 minutes. Yield: 16 servings.
© Taste of Home 2013