Chocolate drizzle & truffle torte

Name: Chocolate drizzle & truffle torte
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 12
Cuisine: Global
Ingredients: 100 grams butter, chopped, plus extra for greasing; 140 grams dark chocolate, 70% cocoa solids; 6 eggs, separated; 140 grams ground almonds; 85 grams golden caster sugar; 200 grams dark chocolate, 70% cocoa solids, cut in small chunks; 200 milliliters double cream; 25 grams butter, softened; 50 grams each of milk and white chocolate

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.

Instructions

Heat the oven to 170C/fan 150C/gas

Equipment you will use

Oven

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.

Ingredients you will need

Chocolate

Butter

Water

Base

Equipment you will use

Bowl

Frying Pan

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.

Ingredients you will need

Almond Meal

Egg Yolk

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.

Ingredients you will need

Egg Whites

Chocolate

Sugar

Equipment you will use

Whisk

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.

Equipment you will use

Oven

For the ganache, put the chocolate in a heatproof bowl.

Ingredients you will need

Chocolate

Equipment you will use

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.

Ingredients you will need

Chocolate

Butter

Cream

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.

Ingredients you will need

Water

Milk

Equipment you will use

Microwave

Bowl

Frying Pan

Drizzle alternately on top of the torte. The torte will keep in an airtight container in the fridge for up to one week.

Equipment

Ingredients

Servings:

100grams

butter, chopped, plus extra for greasing 140grams

dark chocolate, 70% cocoa solids 6

eggs, separated 140grams

ground almonds 85grams

golden caster sugar 200grams

dark chocolate, 70% cocoa solids, cut in small chunks 200milliliters

double cream 25grams

butter, softened 50grams

each of milk and white chocolate

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.