Chocolate drizzle & truffle torte
Chocolate drizzle & truffle torte is a gluten free and lacto ovo vegetarian recipe with 12 servings. One portion of this dish contains approximately 8g of protein, 35g of fat, and a total of 429 calories. This recipe covers 9% of your daily requirements of vitamins and minerals. If you have butter, golden caster sugar, eggs, and a few other ingredients on hand, you can make it. It works best as a dessert, and is done in around 1 hour and 20 minutes. Chocolate Truffle Torte, Decadent chocolate truffle torte, and John's Chocolate-Truffle Torte are very similar to this recipe.
Heat the oven to 170C/fan 150C/gas
Butter and line the base of a 20cm springform tin. For the torte, break the chocolate into a bowl set over a pan of gently simmering water, and add the butter.
Heat until melted, than take off the heat and stir until smooth. Cool for about 5 mins.
Stir in the egg yolks and ground almonds.
Whisk the egg whites to soft peaks, then start to add the sugar, a spoonful at a time, until stiff peaks form. Stir a spoonful or two of the egg whites into the chocolate mixture to slacken it, then carefully fold in the rest.
Spoon the mixture into the prepared tin and bake for 30-35 mins until risen and just firm. Cool in the tin before turning out dont worry if it cracks and sinks a bit. Peel off the lining paper.
For the ganache, put the chocolate in a heatproof bowl.
Heat the cream to just below boiling point, then pour onto the chocolate, stirring. When the chocolate has melted, add the butter and stir until the mixture is glossy and smooth. Cool slightly.
Cut the cake in half and sandwich together with a third of the ganache. Use the rest to cover the top and sides of the cake.
To decorate, melt the milk and white chocolates separately, either in a small bowl over a pan of simmering water or on medium in the microwave in 30 sec bursts.
Drizzle alternately on top of the torte. The torte will keep in an airtight container in the fridge for up to one week.
Recommended wine: Cream Sherry, Moscato Dasti, Port
Cream Sherry, Moscato d'Asti, and Port are my top picks for Torte. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.
NV Johnson Estate Cream SherryVery aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "