Chocolate Truffle Torte Recipe - Cooking Index
Chocolate Truffle Torte Recipe - Cooking Index
| 10 oz | 284g | Unsalted sweet butter - (2 1/4 sticks) |
| 10 oz | 284g | Bittersweet chocolate - (1 1/4 cups) - finely chopped |
| 1 tablespoon | 15ml | Instant espresso - optional |
| (or 2 tablespoons dark rum) - optional | ||
| 8 | Egg yolks | |
| 1 1/4 cups | 247g / 8.7oz | Sugar |
| 6 | Egg whites | |
| 1 | Salt | |
| 2 teaspoons | 10ml | Grated orange zest |
| Garnish | ||
| Good unsweetened cocoa | ||
| Powdered sugar | ||
| Blackberry coulis |
Over low heat, warm butter until just melted but not hot. Add chocolate and espresso powder or rum and whisk until melted. Cool slightly. In a separate bowl beat yolks and half the sugar until light in color. Add warm chocolate mixture and mix together.
With a mixer, separately whip egg whites with a pinch of salt and orange zest and add remaining sugar gradually just until firm peaks are formed. Stir in one quarter of whipped whites into chocolate mixture to lighten it. Carefully fold in remaining whites.
Very lightly oil or butter a 9-inch springform pan and place a circle of parchment or waxed paper on bottom. Pour batter into pan and bake at 350 degrees for one hour. Cool and refrigerate if not serving same day. Note that cake will have a "cracked" top surface which is part of its charm!
To serve: Slice in small wedges and dust alternately with good unsweetened cocoa and powdered sugar and a tablespoon or two of blackberry coulis on plate if desired.
This recipe yields one 9-inch cake that serves 10 to 12.
Source:
COOKING RIGHT with John Ash - From the TV FOOD NETWORK - (Show # CR-9631 broadcast 08-09-1996) - Downloaded from their Web-Site - http://www.foodtv.com
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