Looking for the perfect dessert to serve at your next get together? "Wow" your guests with this delicious chocolate truffle tort recipe!
Chocolate Truffle Torte — makes 12 servings
• 1 pound of bittersweet chocolate (around 80 percent cacao), chopped
• 1 cup of unsalted butter
• ¼ teaspoon of salt
• 1 teaspoon of vanilla
• 6 eggs
Butter an 8-inch springform pan. Place a parchment round in the bottom of
the pan; butter the parchment. Wrap the outside of the pan with aluminum
foil. Heat oven to 425 F.
Set up a saucepan with an inch of water in it, and place a large heat-safe
bowl over it. Turn heat to high and allow the water to come to a boil; turn
down flame to medium-low. Place chocolate and butter in the bowl on top of
the saucepan. Melt chocolate, stirring with rubber spatula, taking care not
to allow chocolate to burn. When chocolate is thoroughly melted, remove
bowl, and add salt and vanilla. Stir thoroughly.
Put eggs in bowl of electric stand mixer. Place bowl over the saucepan,
keeping water at a simmer, adding water if necessary. Beat eggs in mixer
bowl with whisk over simmering water until eggs are warm. Put mixer bowl
into stand mixer, and using whisk attachment, whip eggs until soft peaks
Using rubber spatula, fold half of the beaten eggs into the chocolate
mixture. Fold in remaining eggs, scraping bottom and sides of bowl, until
no streaks of egg remain. Pour batter into prepared pan. Place foil-wrapped
pan in a larger pan with 1 inch of hot water to create a water bath.
Loosely cover the pan with a piece of aluminum foil. Bake in oven 12
minutes and remove from oven to cool on wire rack. (The cake will not look
done but will set as it cools.) Cool on wire rack at least 45 minutes.
Refrigerate at least 3 hours. Serve cool or at room temperature.
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