Chocolate Truffle Torte Recipes

CHOCOLATE TRUFFLE TART

Steps:

• Make crust:
• Put oven rack in middle position and preheat oven to 350°F. Wrap a sheet of foil over bottom of springform pan (in case of leaks). Lightly butter side of pan.
• Stir together ground wafers and butter in a bowl until combined, then pat mixture evenly onto bottom of pan and 1 1/2 inches up side. Bake until crust is slightly puffed, about 10 minutes, then cool completely in pan on a rack, about 15 minutes. Leave oven on.
• Make filling while crust cools:
• Melt chocolate and butter in a 2-quart heavy saucepan over low heat, stirring until smooth, then remove from heat and cool 5 minutes.
• Whisk together eggs, cream, sugar, salt, and vanilla in a bowl. Whisk chocolate mixture into egg mixture until combined well.
• Assemble and bake tart:
• Pour filling into cooled crust and rap pan once on counter to eliminate any air bubbles. Bake until filling 1 inch from edge is set and slightly puffed but center trembles slightly when pan is gently shaken, 20 to 25 minutes. (Center will continue to set as it cools.)
• Cool tart completely in pan on a rack, about 2 hours. Chill, uncovered, until center is firm, about 4 hours. Remove side of pan and sprinkle with cocoa to serve.

CHOCOLATE TRUFFLE TORTE

Steps:

• Heat oven to 325°F. 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.
• 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. Spread in pans.
• 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. 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.)
• 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. Drizzle with 2 tablespoons reserved filling. (If filling is too thick to drizzle, microwave on High 5 to 10 seconds to soften.) Garnish with hazelnuts.