Chocolate Truffle Torte Recipes

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CHOCOLATE TRUFFLE TORTE



Chocolate Truffle Torte image

Savor this rich chocolate torte. It's a dessert classic-2 layers filled with rich chocolate goodness!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h

Yield 12

Number Of Ingredients 10

1 bag (6 oz) semisweet chocolate chips (1 cup)
1/2 cup butter or margarine
1/2 cup Gold Medal™ all-purpose flour
4 eggs, separated
1/2 cup sugar
1 package (2 1/2 oz) hazelnuts (filberts), finely chopped, toasted (2/3 cup)
1 bag (12 oz) semisweet chocolate chips (2 cups)
1/4 cup butter or margarine
1/2 cup whipping cream or hazelnut-flavored nondairy liquid creamer
Whole or chopped hazelnuts, if desired

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.

Nutrition Facts : Calories 465, Carbohydrate 41 g, Cholesterol 80 mg, Fiber 3 g, Protein 6 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 160 mg

DECADENT CHOCOLATE TRUFFLE TORTE



Decadent chocolate truffle torte image

Create a mouthwatering chocolate truffle torte - and there's no cooking necessary!

Provided by Orlando Murrin

Categories     Afternoon tea, Buffet, Dessert, Dinner, Lunch, Treat

Time 1h

Yield Serves 12 in small slices (it's very rich!)

Number Of Ingredients 6

250g dark chocolate
2 tbsp golden syrup
568ml carton double cream
4 tsp instant coffee granules
1 tsp ground cinnamon
cocoa powder , for dusting

Steps:

  • Get your equipment ready (see tips below). Break the chocolate in small pieces into a large heatproof bowl. Spoon in the syrup and pour in about a quarter of the cream. Stand the bowl over (not in) a pan of hot water over the lowest possible heat and leave until the chocolate has melted, about 15-20 minutes. Remove the bowl from the pan and stir to combine. Leave until barely warm - dip your little finger in to check.
  • Get your cake tin ready. Do this while you are waiting for the chocolate to melt and cool so you're not hanging around. Cut open the plastic folder along the bottom, then cut out a disc to fit in the bottom of the tin and 3 strips to line the sides. (See step 2).
  • Pour the rest of the cream into a very large bowl and tip in the coffee and cinnamon. Whip with a balloon whisk until the cream looks like step 3. When you shake the bowl the cream should wobble like a thick milkshake, and when you dribble some cream from the whisk, the trail it leaves in the cream below should disappear in 1-2 seconds.
  • Fold the two together. Pour the cooled chocolate into the bowl containing the cream. With the largest metal spoon you've got, fold the cream and chocolate together in a figure-of-eight motion. Don't be nervous - keep going until they are evenly and smoothly mixed and the mixture has a soft, pillowy, downy texture - you will see and feel it thicken as you fold.
  • Set the torte. Pour the chocolatey cream into the tin and level the surface with the back of the spoon. Put the tin in the fridge and leave to firm up. This can happen in under an hour, but you may need to leave it longer, depending on the coldness of your fridge (you can leave it overnight if this is more convenient).
  • Unmould and serve. Unclip and remove the side of the tin, then remove the pieces of plastic around the sides. Invert a serving plate over the torte and turn the torte upside down on to it. Lift off the tin base and peel away the plastic. Dust all over with cocoa (including the plate if you wish to be fashionable) and serve in thin slices.

Nutrition Facts : Calories 331 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.09 milligram of sodium

THE BEST CHOCOLATE SOUFFLE TORTE



The Best Chocolate Souffle Torte image

This is my favorite favorite chocolate dessert! Since you are only using very few ingredients, make sure they are of the best possible quality - it makes a difference, especially the chocolate you use. Serve with whipped cream for extra decadence.

Provided by Toi

Categories     Desserts     Pies     Chocolate Pie Recipes

Time 2h

Yield 8

Number Of Ingredients 6

¾ cup unsalted butter
14 ounces high quality dark chocolate (75 to 85% cocoa), chopped
7 large eggs, separated
⅞ cup sugar, divided
1 pinch salt
1 tablespoon confectioners' sugar for dusting

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Cut a square piece of parchment paper that is larger than the springform pan. Set it on the bottom of the springform pan and secure the ring on top; the paper will extend outside of the springform pan, which makes it easier to remove the torte after baking. Grease the sides of the springform pan.
  • Melt butter in a saucepan over medium heat. Remove from heat and stir in chocolate until melted. Allow to cool lightly.
  • Beat egg yolks and 1/2 the sugar in a bowl with an electric mixer until light and foamy, about 5 minutes. It is important to beat a lot of air into the egg yolks, so they almost triple in volume.
  • Fold lightly cooled chocolate mixture into the egg yolk mixture using a spatula.
  • Beat egg whites in a glass, metal, or ceramic bowl until foamy using the electric mixer on medium speed. Gradually add remaining sugar and salt, continuing to beat until stiff peaks form.
  • Stir 1/3 of the egg whites into the chocolate batter to thin it out. Then carefully fold in the remaining egg whites using a spatula. Immediately transfer batter into the prepared springform pan.
  • Bake in the preheated oven until torte is no longer glossy, 30 to 40 minutes. Be careful not to bake too long, otherwise it will get dry.
  • Cool on a wire rack until completely cool. Unmold carefully, since the torte breaks easily.

Nutrition Facts : Calories 566.8 calories, Carbohydrate 52.6 g, Cholesterol 211 mg, Fat 37.7 g, Fiber 3.2 g, Protein 8.4 g, SaturatedFat 14.8 g, Sodium 86 mg, Sugar 46.7 g

TRUFFLE TORTE



Truffle Torte image

The biggest sweet tooths are satisfied with just a small slice of this rich, decadent torte. A white-chocolate pattern on top gives it an elegant finish.-Mary Choate, Spring Hill, Florida

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 16 servings.

Number Of Ingredients 13

8 ounces semisweet chocolate, chopped
3/4 cup butter, cubed
3/4 cup ground pecans
1/4 cup all-purpose flour
6 large eggs
3/4 cup sugar
1 teaspoon vanilla extract
GANACHE:
4 ounces semisweet chocolate, chopped
1/2 cup heavy whipping cream
2 tablespoons butter
DECORATION:
2 ounces white baking chocolate, melted

Steps:

  • Preheat oven to 350°. Line bottom of a greased 9-in. springform pan with parchment; grease paper., In a microwave, melt chocolate and butter; stir until smooth. Cool slightly. In a small bowl, mix pecans and flour., In a large bowl, beat eggs until frothy; gradually add sugar, beating 4-5 minutes or until mixture triples in volume. Gradually beat in chocolate mixture and vanilla. Fold in pecan mixture. Transfer to prepared pan., Bake 30-35 minutes or until cake springs back when lightly touched. Cool on a wire rack 15 minutes. Run a knife around sides of pan; remove rim from pan. Invert cake onto a wire rack; carefully remove pan bottom and parchment. Cool completely., For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Stir in butter. Refrigerate until mixture thickens slightly, about 15 minutes., Place cake on a serving plate. Pour ganache over cake and quickly spread to edges., Fill a food-safe plastic bag with melted white chocolate; cut a small hole in one corner of bag. Pipe thin horizontal lines 1 in. apart over ganache. Use a sharp knife to draw right angles across the piped lines. Refrigerate until set, about 30 minutes.

Nutrition Facts : Calories 380 calories, Fat 30g fat (14g saturated fat), Cholesterol 117mg cholesterol, Sodium 103mg sodium, Carbohydrate 27g carbohydrate (23g sugars, Fiber 3g fiber), Protein 6g protein.

CHOCOLATE TRUFFLE TART



Chocolate Truffle Tart image

Categories     Chocolate     Dairy     Egg     Dessert     Bake     Freeze/Chill     Chill     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 servings

Number Of Ingredients 14

For crust
28 chocolate wafers such as Nabisco Famous, finely ground in a food processor (1 1/2 cups)
3/4 stick (6 tablespoons) unsalted butter, melted and cooled completely
For filling
1/2 lb fine-quality bittersweet chocolate (no more than 60% cacao if marked), coarsely chopped
3/4 stick (6 tablespoons) unsalted butter, cut into 1/2-inch cubes
2 large eggs, lightly beaten
1/2 cup heavy cream
1/4 cup granulated sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
Garnish: unsweetened cocoa powder for sprinkling
Special Equipment
an 8-inch (20-cm) round springform pan

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.

CLASSIC CHOCOLATE TRUFFLE RECIPE BY TASTY



Classic Chocolate Truffle Recipe by Tasty image

Here's what you need: semi-sweet chocolate chips, heavy cream, cocoa powder

Provided by Merle O'Neal

Categories     Desserts

Yield 4 servings

Number Of Ingredients 3

3 cups semi-sweet chocolate chips
1 ½ cups heavy cream
1 cup cocoa powder

Steps:

  • In a medium-sized pan, combine semisweet chocolate chips and heavy cream over low heat, mix until you achieve a smooth consistency.
  • Pour mixture into a bread pan.
  • Allow to sit in refrigerator for 1 hour or until mixture is solid.
  • With an ice cream scoop, form balls from the mixture (refreeze if truffle begins to melt).
  • Roll in cocoa powder for topping.
  • Enjoy!

Nutrition Facts : Calories 969 calories, Carbohydrate 82 grams, Fat 77 grams, Fiber 13 grams, Protein 15 grams, Sugar 51 grams

CHOCOLATE-RUM TRUFFLE TORTE RECIPE - (4.3/5)



Chocolate-Rum Truffle Torte Recipe - (4.3/5) image

Provided by DOMESTICDIVA

Number Of Ingredients 12

TORTE:
3/4 cup sugar
1/2 cup hot water
1 teaspoon instant espresso coffee powder
1 pound semisweet chocolate, chopped
3/4 cup unsalted butter, cut up
5 eggs
1 tablespoon dark rum or orange juice
FROSTING:
3/4 cup heavy whipping cream
6 ounces semisweet chocolate, chopped
1 tablespoon dark rum or orange juice

Steps:

  • Heat oven to 350°F. Butter bottom and sides of 9-inch springform pan. Line outside of pan with heavy-duty foil. Combine sugar and hot water in small bowl until sugar dissolves. Stir in espresso powder. Melt 1 pound chocolate and butter in large heatproof bowl set over saucepan filled with 1 inch almost simmering water (bowl should not touch water). Let stand until chocolate is almost melted, stirring occasionally. Remove bowl from heat; stir until melted and smooth. Stir in espresso mixture. Let cool until slightly warm, not hot. Whisk in eggs one at a time, just until blended. Whisk in 1 tablespoon rum. Pour into springform pan. Place in large shallow roasting or broiler pan; add enough hot tap water to roasting pan to come 1 inch up sides of springform pan. Bake 45 to 55 minutes or until cake is set and center does not move when pan is tapped. Remove pan from water bath; remove foil. Cool on wire rack to room temperature, about 2 hours. Run thin knife around edge of pan before releasing sides. Meanwhile, heat cream in small saucepan over medium heat until small bubbles form around edge. Add 6 ounces chocolate; remove from heat. Let stand 2 to 3 minutes or until chocolate is almost melted; whisk until smooth. Stir in 1 tablespoon rum. Refrigerate 30 minutes or until frosting is of spreadable consistency, stirring occasionally. Spread frosting over top of cake, swirling to decorate. Refrigerate until frosting is set. (Torte can be made 1 day ahead. Cover and refrigerate.) Serve at room temperature.

CHOCOLATE DRIZZLE & TRUFFLE TORTE



Chocolate drizzle & truffle torte image

Rich, decadent and utterly delicious - this classic recipe never fails to impress

Provided by Good Food team

Categories     Afternoon tea, Snack, Treat

Time 1h20m

Yield Cuts into 12 slices

Number Of Ingredients 9

100g butter , chopped, plus extra for greasing
140g dark chocolate , 70% cocoa solids
6 eggs , separated
140g ground almonds
85g golden caster sugar
200g dark chocolate , 70% cocoa solids, cut in small chunks
200ml double cream
25g butter , softened
50g each of milk and white chocolate

Steps:

  • Heat the oven to 170C/fan 150C/gas 3. 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. 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. 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.
  • 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 - don't worry if it cracks and sinks a bit. Peel off the lining paper.
  • For the ganache, put the chocolate in a heatproof 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. 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. Drizzle alternately on top of the torte. The torte will keep in an airtight container in the fridge for up to one week.

Nutrition Facts : Calories 491 calories, Fat 38 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 29 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.3 milligram of sodium

TRUFFLE TORTE



Truffle Torte image

Delia Smith says this is the best chocolate dessert she's eaten in years. The recipe was given to her by the chef at the Athenaeum Hotel in Piccadilly, London. Oh, and she says it is easy to make. It can be made a few days in advance and it freezes well. You can buy liquid glucose at a chemist. This needs overnight chilling. It's very rich, so serve small portions. The system won't allow amaretti biscuits, but that's what they are.

Provided by Sherrie-pie

Categories     Dessert

Time 35m

Yield 1 torte

Number Of Ingredients 7

5 tablespoons liquid glucose
5 tablespoons rum
450 g chocolate
570 ml double cream, at room temperature
75 g amaretti, crushed finely
cocoa powder, for dusting
chilled single cream, for pouring

Steps:

  • Line a 23 cm cake tin, lined with silicone paper. Brush the sides and base lightly with groundnut oil.
  • Sprinkle the crushed biscuits all over the base of the tin.
  • Next break the chocolate into sections and put it in a heat proof bowl, with the liquid glucose and the rum. Fit the bowl over a pan of barely simmering water, then leave it until the chocolate has melted and become smooth. Stir, then take off the heat and leave the mixture to cool for five minutes or so until it feels just warm.
  • In a separate bowl, beat the cream until only very slightly thickened.
  • Fold half into the chocolate mixture and then fold that mixture into the rest of the cream. When it is smoothly blended, spoon it into the prepared tin.
  • Tap the tin gently to even the mixture out, cover with clingfilm and chill overnight.
  • Just before serving, run a palette knife round the edge to loosen the torte, then give it a good shake and turn the whole thing out on to a serving plate.
  • To serve, dust the surface with sifted cocoa powder and, if you like, mark the top into serving sections. Serve with cream. If you like, add a couple of tablespoons of amaretti liqueur to the cream.

Nutrition Facts : Calories 4780.6, Fat 488.2, SaturatedFat 302.8, Cholesterol 796.5, Sodium 346.9, Carbohydrate 172, Fiber 86.7, Sugar 5.4, Protein 79.3

CHOCOLATE TRUFFLE GANACHE TORTE I



Chocolate Truffle Ganache Torte I image

If you like a crunchy crust with a truffle like feeling this cake is for you. Plus you don't have to be a specialist to make this chocolate decadence, yet you will be the hit at the party. Enjoy!

Provided by Nadia Melkowits

Categories     Dessert

Time 40m

Yield 20 pieces, 20 serving(s)

Number Of Ingredients 8

one box nabisco's famous chocolate wafer
2/3 cup pecans
1/4 cup melted butter
30 ounces bittersweet chocolate, chopped fine
9 tablespoons unsalted butter
1 1/2 cups heavy cream
3 tablespoons light corn syrup
1/2 cup brandy

Steps:

  • Prepare the crust. Chop/process the wafers and pecans until fine, add enough melted butter to press this into 9 inch spring-form pan along the bottom and halfway up the sides.
  • Bake in oven at 350°F for 20 minutes, put aside.
  • While the crust is baking, prepare the filling. In double boiler melt the butter and then add the chocolate.
  • Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes. Using a rubber spatula, stir gently, starting in the middle of bowl and working in concentric circles until all chocolate is melted and mixture is smooth and creamy. Gently stir in the brandy.
  • Pour mixture into the prepared shell. Refrigerate for at least four hours.

Nutrition Facts : Calories 178.6, Fat 16.7, SaturatedFat 9.1, Cholesterol 44.3, Sodium 25.9, Carbohydrate 3.5, Fiber 0.3, Sugar 1.1, Protein 0.8

MAKEOVER CHOCOLATE TRUFFLE DESSERT



Makeover Chocolate Truffle Dessert image

The original version of this unbelievably over-the-top truffle dessert tastes like it took all day to make! But after our makeover, it can be made with just 30 minutes of hands-on work, so you can focus on other things during this busy season.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 16 servings.

Number Of Ingredients 7

1 box fudge brownie mix (8-inch square pan size)
3 cups semisweet chocolate chips
2 cups heavy whipping cream, divided
6 tablespoons butter, cubed
1 tablespoon instant coffee granules
3 tablespoons vanilla extract
14 to 16 Pirouette cookies, cut into 1-1/2-inch pieces

Steps:

  • Prepare brownie batter according to package directions. Spread into a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , Place chocolate chips in a food processor; cover and process until finely chopped. In a small microwave-safe bowl, combine 1 cup cream, butter and coffee granules. Microwave, uncovered, on high for 1 to 1-1/2 minutes or until butter is melted; stir until smooth. With food processor running, add cream mixture to chocolate chips in a slow, steady stream. Add vanilla; cover and process until smooth. , Cut a small hole in the corner of a pastry or plastic bag. Fill with 1/4 cup chocolate mixture; set aside for garnish. Transfer remaining chocolate mixture to a large bowl. , Remove sides of springform pan. Spread half of the chocolate mixture over brownie layer, spreading evenly over top and sides. In a small bowl, beat remaining cream until soft peaks form; fold into remaining chocolate mixture. Spread over chocolate layer. Gently press cookies into sides of dessert. , Pipe reserved chocolate mixture on top. Cover and refrigerate for at least 4 hours or overnight. Remove from the refrigerator 5 minutes before cutting.

Nutrition Facts : Calories 490 calories, Fat 34g fat (17g saturated fat), Cholesterol 67mg cholesterol, Sodium 175mg sodium, Carbohydrate 46g carbohydrate (34g sugars, Fiber 3g fiber), Protein 4g protein.

JOHN'S CHOCOLATE-TRUFFLE TORTE



John's Chocolate-Truffle Torte image

For real chocoholics, this dark, decadent, flourless cake is a dream come true. The recipe is especially easy, too -- unlike most flourless cakes, the batter for this one is lightened with whipped cream instead of whipped egg whites.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h

Number Of Ingredients 7

Unsalted butter, room temperature, for baking pan
1 pound semisweet chocolate, coarsely chopped
6 large eggs, room temperature
2 tablespoons sugar
1/2 teaspoon salt
2 tablespoons dark rum
1/2 cup heavy cream, whipped to soft peaks, plus more for serving (optional)

Steps:

  • Preheat oven to 350 degrees. Assemble a 9-inch springform pan with the raised side of the bottom part facing down; secure side. Butter pan; line side with a long strip of waxed or parchment paper. Butter paper. Wrap bottom and side of pan with aluminum foil (to prevent water from seeping in); do not tuck foil inside pan. Set a kettle of water to boil for step 5.
  • In a large heatproof bowl set over (not in) a pan of simmering water, melt chocolate. Remove bowl from pan, and let cool to room temperature.
  • In another large bowl, using an electric mixer on high, beat eggs, sugar, salt, and rum until mixture is thick, foamy, and forms a ribbon when you lift the beater, 4 to 6 minutes.
  • Stir half the egg mixture into the cooled chocolate to lighten. Fold in remaining egg mixture, then whipped cream. Spoon batter into prepared pan, and smooth top.
  • Place springform pan in a roasting pan; carefully pour hot water from the kettle to come halfway up the side of the springform pan. Bake until torte is set and firm to the touch, about 30 minutes.
  • Transfer springform pan to a wire rack; remove foil and let cool to room temperature. Refrigerate torte in pan until well chilled, about 3 hours. To serve, release side. Using a knife dipped in warm water, cut torte into thin slices. Serve with whipped cream, if desired.

Nutrition Facts : Calories 324 g, Fat 20 g, Fiber 2 g, Protein 7 g

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From cookitsimply.com


HOMEMADE CHOCOLATE TRUFFLES RECIPE - SALLY'S BAKING ADDICTION
2019-02-01 Stir: Stir until the chocolate is melted. Refrigerate: Refrigerate until the mixture is set, about 1-2 hours. Roll: Roll into balls and coat in toppings like sprinkles, cocoa powder, or crushed nuts. You can also dip the truffles in melted or tempered chocolate.
From sallysbakingaddiction.com


CHOCOLATE TRUFFLE TORTE | RECIPE | TORTE RECIPE, DESSERTS, CHOCOLATE
Jan 17, 2013 - A flourless chocolate torte filled with dark chocolate ganache. Jan 17, 2013 - A flourless chocolate torte filled with dark chocolate ganache. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in . Sign up. Explore. Food And …
From pinterest.ca


FLOURLESS CHOCOLATE TORTE | THE BEST CHOCOLATE TORTE RECIPE!
2020-03-12 Preheat the oven to 375 degrees F. Grease and line a 9-inch springform pan with parchment paper. Grease again. Melt the chocolate and butter together in a double boiler or in a microwave-safe bowl, until the chocolate is almost completely melted. Remove from heat and stir until smooth and totally melted.
From wellplated.com


CHOCOLATE TRUFFLE TORTE RECIPE - BAKERRECIPES.COM
2003-03-22 What Makes This Chocolate Truffle Torte Recipe Better? The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chocolate Truffle Torte. Ready to make this Chocolate Truffle Torte Recipe? Let’s do it! Oh, before I forget…If you’re looking for recipes that are simple to follow, …
From bakerrecipes.com


FLOURLESS CHOCOLATE TRUFFLE TORTE RECIPE - CUISINART.COM
Instructions. 1. Microwave chocolate, butter, sugar. Whisk well. 2. Add eggs and coffee, whisking well. 3. Bake in buttered 9-inch cake pan at 350o about 25-30 minutes.
From cuisinart.com


CHOCOLATE TRUFFLE TORTE RECIPE
10 oz Unsalted sweet butter -; (2-1/4 sticks) 10 oz Bittersweet chocolate – (1-1/4 cups); finely chopped 1 tb Instant espresso; optional (or 2 tablespoons dark rum);
From recipes.com.co


CHOCOLATE TRUFFLE TORTE RECIPES ALL YOU NEED IS FOOD
Steps: Preheat oven to 350°. In a bowl, cream the butter and sugar. Add 1 egg at a time, beating well after each. Add vanilla. Combine flour, cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with water.
From stevehacks.com


DECADENT CHOCOLATE TRUFFLE TORTE - BIGOVEN
INSTRUCTIONS. Break the chocolate in small pieces into a large heatproof bowl. Spoon in the syrup and pour in about a quarter of the cream. Stand the bowl over (not in) a pan of hot water over the lowest possible heat and leave until the chocolate has melted, about 15-20 minutes. Remove the bowl from the pan and stir to combine.
From bigoven.com


CHOCOLATE OBLIVION TRUFFLE TORTE RECIPE
2022-02-05 Look no further, here is a Chocolate Oblivion Truffle Torte recipe that is easy and straight forward to prepare using our step by step instructions. Let’s make this awesome Chocolate Oblivion Truffle Torte now. Ingredients & Directions. CHOCOLATE OBLIVION TRUFFLE ~~~~~-TORTE -~~~~ When brilliant U.S. baker and cookbook author Rose Levy …
From recipes.com.co


CHOCOLATE TRUFFLE TORTE | DESSERT RECIPES | WOMAN & HOME
2015-09-27 Heat the oven to 220C, gas 7. Melt the dark chocolate, butter and rum in a heatproof bowl set over a pan of gently simmering water. Meanwhile, put the eggs and sugar into a very large bowl and whisk together with an electric mixer for 5 minutes, until the mixture is light and has tripled in volume. Fold in the melted chocolate mixture.
From womanandhome.com


CHOCOLATE TRUFFLE TORTE | DESSERT RECIPES | WOMAN & HOME
2015-09-27 For the ganache, put the chocolate in a heatproof bowl with 100ml water. Set over a pan of barely simmering water and heat until melted, mixing regularly. Pour and spread over the cooled cake. Add chocolate curls and sprinkle with crystallised violets.
From womanandhome.com


FRENCH BROAD'S CHOCOLATE TRUFFLE TORTE RECIPE | TASTING TABLE
2018-02-13 Preheat the oven to 350°F (177°C). Line the bottom of a 9-inch springform pan with parchment paper. Melt the chocolate and butter in a double boiler or microwave (in short intervals), stirring ...
From tastingtable.com


CHOCOLATE TRUFFLE TORTE | RECIPES | FEASTMAGAZINE.COM
2015-01-30 This single-layer cake, or torte, is intensely chocolaty but dreamily smooth at the same time. Skip to main content Skip to main content. You are the owner of this article. ...
From feastmagazine.com


CHOCOLATE TRUFFLE TORTE - GOOD HOUSEKEEPING
2004-04-05 Directions. Preheat the oven to 180°C (160°C fan oven) mark 4. Grease a 20cm (8in) loose-based cake tin and baseline with non-stick baking parchment. To make cake base, put the eggs into the ...
From goodhousekeeping.com


GHIRARDELLI CHOCOLATE COMPANY
Delicious gourmet chocolate, gifts and recipes at our online chocolate shop and in-stores. Shop Today! Ghirardelli chocolate has been making life a bite better since 1852. Delicious gourmet chocolate, gifts and recipes at our online chocolate shop and in-stores. Shop Today! The store will not work correctly in the case when cookies are disabled. Skip to Content . Track My Order …
From ghirardelli.com


FLOURLESS CHOCOLATE TRUFFLE CAKE | KING ARTHUR BAKING
Preheat the oven to 350°F. Boil a kettle of water; you'll need it for a water bath. Spray or butter a 9" round cake pan. Place a parchment circle on the bottom of the pan, and grease the parchment. Chop the chocolate and dice the butter or margarine into 1/4" pieces, and place them in a mixing bowl. Pour the water into a saucepan, add the ...
From kingarthurbaking.com


CHOCOLATE OBLIVION TRUFFLE TORTE - HUMMINGBIRD THYME
2019-02-07 It’s because some things, like rappelling, and like this Torte, are way simpler than they look. Chocolate Oblivion Truffle Torte has just 3 ingredients: chocolate, eggs, butter. It bakes in just 15 minutes. In the beautiful Genius Desserts Cookbook, the instruction for this Chocolate Oblivion Truffle Torte covers 2 pages.
From hummingbirdthyme.com


CHOCOLATE TORTE RECIPE | JAMIE MAGAZINE CHOCOLATE RECIPES
Roll out the pastry to 1cm thick and use to line the base of a deep 20cm cake tin. Place in the freezer for 20 minutes. Preheat the oven to 190ºC/375ºF/gas 5. Bake the pastry for 18 to 20 minutes, then allow to cool. For the filling, melt the dark chocolate in a heatproof bowl over a pan of simmering water.
From jamieoliver.com


TRIPLE CHOCOLATE TRUFFLE TORTE - HOME SWEET SWEDEN
2012-07-23 Stir until blended and pour gently over the white chocolate layer. Return to the refrigerator and allow to set overnight. Leave in the refrigerator until ready to serve – either pop out of the tin or carefully lift out by grabbing an edge of the foil. Peel off the foil and serve on a plate. Cut into slices and enjoy!
From homesweetsweden.com


TRUFFLE TORTE RECIPE HOW TO MAKE IT TASTE OF HOME-RECIPES
Recipe Instructions Preheat oven to 350°. Line bottom of a greased 9-in. springform pan with parchment; … Cool slightly. In a small bowl, mix pecans and flour., In a large bowl, beat eggs until frothy; … Gradually beat in chocolate mixture and vanilla.Fold in pecan mixture. Transfer to prepared pan., Bake 30-35 minutes or until cake springs …
From hola2.heroinewarrior.com


DARK CHOCOLATE TRUFFLE TART ~ SO EASY TO MAKE!
2021-11-08 Press the crust into a 10-inch tart pan with a removeable bottom, and up the sides, making sure it is well packed in and even. Using the bottom of a flat measuring cup helps. Bake the crust for 10-12 minutes. Allow to cool. To make the ganache, heat the heavy cream in a saucepan until it is just starting to simmer.
From theviewfromgreatisland.com


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