Truffle Torte Recipe
- 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
- 4 ounces semisweet chocolate, chopped
- 1/2 cup heavy whipping cream
- 2 tablespoons butter
- 2 ounces white baking chocolate, melted
- 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 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.
- For ganache, 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.
- Fill a food-safe plastic bag with melted white chocolate; cut a small hole in one corner of bag. Pipe thin horizontal lines 1 in. apart over ganache. Use a sharp knife to draw right angles across the piped lines. Refrigerate until set, about 30 minutes. Yield: 16 servings.
Reviews for Truffle Torte(7)
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This cake was a big flop literally. I cooked it 35 minutes until it sprang back to my touch, then let it cool for 15 minutes. When I removed it from the pan the middle fell. The center was totally raw. What a waste of good chocolate.
This was a fairly easy recipe to make. It did take longer than called for to cook about 40 minutes. My cake cracked and flaked on the bottom so it was not a problem. This is a very good torte but ii is a little rich. A small slice goes a long way and it has a lot of chocolate. I will make it again but it is good to know that it is an expensive cake to make.
I made this for my co-workers & it was a big hit. Didn't have enough semi sweet chocolate for the ganache so I used bittersweet. Hubby is a milk chocolate lover, so it was not to his taste, and I did not care for the texture of the ground nuts, but everyone really enjoyed it.
This cake recipe was really good, it just took alittle longer to put together then I thought. Next time I wouldn't add the pecans..my kids don't like them.
The inside of my cake never set up, even though I kept it in the oven longer than recipe advised. Top cracked and flaked. We did taste the outside edges of the cake that were done and it was tasty, I just couldn't get the inside to cook through. Disappointed, as I was making it for hubby to take to work.
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