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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.—Mary Choate, Spring Hill, Florida
16 ServingsPrep: 35 min. Bake: 30 min. + chilling


  • 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 McCormick® Pure 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.

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Truffle Torte (continued)

Directions (continued)

  • 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.