Chocolate Truffle Torte

Name: Chocolate Truffle Torte
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 12
Cuisine: Global
Ingredients: 59 milliliters butter or margarine; 118 milliliters butter or margarine; 4 eggs, separated; 118 milliliters Gold all-purpose flour; 71 grams package hazelnuts (filberts), finely chopped, toasted (2/3 cup); 12 servings Whole or chopped hazelnuts, if desired; 118 milliliters whipping cream or hazelnut-flavored nondairy liquid creamer; 170 grams bag semisweet chocolate chips (1 cup); 340 grams bag semisweet chocolate chips (2 cups); 118 milliliters sugar

Chocolate Truffle Torte might be just the dessert you are searching for. One serving contains 659 calories, 11g of protein, and 52g of fat. This recipe serves 12. This recipe covers 20% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 3 hours. Head to the store and pick up butter, gold flour, eggs, and a few other things to make it today.

Instructions

Heat oven to 325F. Grease bottoms and sides of two 9-inch round cake pans. Line bottoms of pans with waxed paper or cooking parchment paper. In 2-quart saucepan, melt 1 cup chocolate chips and 1/2 cup butter over medium heat, stirring constantly. Cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended.

Ingredients you will need

Chocolate Chips

Egg Yolk

Butter

All Purpose Flour

Equipment you will use

Baking Paper

Sauce Pan

Oven

In large bowl, beat egg whites with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time, until soft peaks form. Fold chocolate mixture into egg whites. Fold in toasted hazelnuts.

Ingredients you will need

Egg Whites

Chocolate

Hazelnuts

Sugar

Equipment you will use

Hand Mixer

Bowl

Spread in pans.

Ingredients you will need

Spread

Bake about 25 minutes or until tops of cakes appear dry and toothpick inserted in center comes out clean. Cool 5 minutes. Run knife around side of each cake to loosen; remove from pan to cooling rack.

Equipment you will use

Wire Rack

Toothpicks

Oven

Knife

Frying Pan

Remove waxed paper. Cool completely.

In 2-quart saucepan, heat 2 cups chocolate chips and 1/4 cup butter over low heat, stirring constantly, until chocolate is melted; remove from heat. Stir in whipping cream. Refrigerate 30 to 40 minutes, stirring frequently, just until thick enough to mound and hold its shape when dropped from a spoon. (If filling becomes too thick, microwave on High 10 to 15 seconds to soften.)

Ingredients you will need

Chocolate Chips

Whipping Cream

Chocolate

Butter

Equipment you will use

Microwave

Sauce Pan

Place 1 cake layer on serving plate; spread with 2/3 cup filling. Top with remaining cake layer. Reserve 2 tablespoons filling. Frost side and top of cake with remaining filling.

Ingredients you will need

Spread

Drizzle with 2 tablespoons reserved filling. (If filling is too thick to drizzle, microwave on High 5 to 10 seconds to soften.)

Equipment you will use

Microwave

Garnish with hazelnuts.

Ingredients you will need

Hazelnuts