Flourless Chocolate Chestnut Truffle Torte Recipes

SIMPLE FLOURLESS CHOCOLATE AND CHESTNUT TRUFFLE CAKE WITH FRESH

Steps:

• Preheat the oven to 150C
• Melt the chocolate and butter in a glass or ceramic bowl set over a pan of simmering water.
• Meanwhile, put the rest of the cake ingredients into the blender and blend until completely smooth.
• Prepare a cake pan (preferably a spring form) by greasing with butter and cutting out some greaseproof paper to fit the bottom.
• Once the chocolate and butter have melted, pour into the blender with everything else (you may have to do this in 2 batches depending on the size of your blender).
• Blend well and pour into the prepared cake pan(s) Bake for 1 hour (check after 45 minutes) when a toothpick inserted into the centre comes out dry it is ready.
• Leave to cool in the pan then cover and transfer to the fridge.
• Next day Whip the cream adding the brandy and sugar.
• Turn the cake out, split and fill with cream.
• Keep refrigerated until ready to serve.

CHOCOLATE TRUFFLE TORTE

Steps:

• Combine chocolate chips and butter in a large microwave-safe bowl on the Defrost setting for 1 minute. Stir and continue heating in microwave until completely melted, 1 to 2 minutes more.
• Fill a 12-inch baking pan with 1 inch of water and place water bath in the oven. Preheat oven to 425 degrees F (220 degrees C). Grease a 9-inch springform pan and line with buttered parchment paper. Wrap the outside of springform pan with aluminum foil.
• Set a large bowl over a pot of simmering water over medium-low heat; cook and stir eggs in the large bowl just until warm to the touch. Remove from heat and beat using an electric mixer until triple the volume and soft peaks form, about 5 minutes.
• Fold 1/2 of the eggs into chocolate mixture using a rubber spatula until almost incorporated. Fold in the remaining eggs just until blended. Pour mixture into the prepared springform pan. Place springform pan in the water bath in the oven.
• Bake in the preheated oven for 5 minutes. Cover pan loosely with aluminum foil and bake 10 minutes more. Cool on a wire rack for 45 minutes. Cover with plastic wrap and refrigerate, 3 hours to overnight.

FLOURLESS CHOCOLATE TORTE

Steps:

• Preheat the oven to 350 degrees F. Lightly butter the bottom and side of a 9-inch springform pan. Combine the chocolate and 1 1/2 sticks butter in a heatproof bowl. Place the bowl over a saucepan of simmering water (do not let the bowl touch the water) and stir until melted and combined. Remove the bowl from the saucepan and let cool slightly.
• Combine the eggs, sugar and salt in a large bowl. Beat with a mixer on medium-high speed until pale and thick, 5 to 8 minutes.
• Gently fold half of the melted chocolate mixture into the egg mixture until just combined, then gently fold in the rest. Pour the batter into the prepared pan and bake until the top is no longer shiny and barely jiggles and a toothpick inserted into the center comes out with only a few crumbs, 35 to 45 minutes. Transfer to a rack and let cool completely in the pan. Remove the springform ring and transfer to a platter; dust with cocoa powder.

FLOURLESS CHOCOLATE CHESTNUT TRUFFLE TORTE

Steps:

• Preheat oven to 350 degrees.
• Grease and line and 9" springform cake tin.
• Melt the chocolate and butter together in a pan over a very gentle heat. In another pan, heat the chestnuts with the milk until just boiling, then mash thoroughly with a potato masher (or process to a rough purée in a machine).
• Put the egg yolks in a bowl and mix with the sugar. Stir in the chocolate mixture, vanilla extract and chestnut purée until you have a smooth, blended batter. Whisk the egg whites until stiff and fold them carefully into the batter.
• Transfer the mixture to the greased, lined tin and bake for 25-30 minutes, or until the cake is just set, but still has a slight wobble.
• If you want to serve the cake warm, leave to cool a little, then release the tin and slice carefully - it will be very soft and moussey. Or leave to cool, when it will have set firm. It's good to serve it with a trickle of double cream, especially when warm, but it is also delicious unadulterated.

FLOURLESS CHOCOLATE TORTE

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. In top of a double boiler or a metal bowl over barely simmering water, melt chocolate and butter; stir until smooth. Remove from heat; cool slightly., In another large bowl, beat egg yolks until thick and lemon-colored. Beat in chocolate mixture. With clean beaters, beat egg whites and cream of tartar on medium speed until foamy., Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold a fourth of the egg whites into chocolate mixture, then fold in remaining whites., Transfer to a greased 9-in. springform pan. Bake until a toothpick inserted in center comes out with moist crumbs, 40-45 minutes (do not overbake). Cool completely on a wire rack., Loosen sides from pan with a knife. Remove rim from pan. If desired, dust with confectioners' sugar.

CHOCOLATE OBLIVION TRUFFLE TORTE

Steps:

• Butter the inside of the Springform Pan. Place a round of parchment paper the size of the pan bottom into the pan, and butter the parchment. Double Wrap the buttered pan in foil, making sure it is watertight, and place it inside a larger pan, such as a roasting pan, or a larger round pan if you happen to have one.
• Chop the chocolate into small pieces, and the butter into tablespoon-sized chunks.
• Preheat oven to 425F or 400F for Convection.
• Heat water in a large (4 qt.) saucepan to simmer on the stove. Place the butter and chocolate into the pan and let them melt. Stir occasionally. This can also be accomplished in a large bowl in the microwave, stirring every 20 seconds until melted. Stir until combined. Set aside.
• Crack the eggs into the large bowl of a stand mixer, or another large bowl if using a hand mixer. Set the bowl over the simmering water you used for the chocolate, whisking constantly until it is just warm to the touch if using a stand mixer. (Hand Mixer directions: Beat eggs over the simmering water until hot to touch.)
• If you are using a stand mixer, immediately place the bowl of warm eggs onto the stand mixer. Using the whisk attachment, whisk the eggs at Medium-High speed until very light colored and "billowy" - it should look like softly whipped cream. This takes about 5 minutes. (Hand Mixer directions: Beat hot eggs 5 minutes or longer if they are not completely cooled after 5 minutes.)
• Gently fold half of the egg mixture into the chocolate mixture using a wire whisk or rubber (or silicone) spatula, until few streaks remain. Then using a rubber (or silicone) spatula, gently fold in the remaining eggs, making sure the heavier chocolate mixture is evenly incorporated and just one or two streaks remain.
• Pour into prepared pan, which is in the larger (or roasting) pan, and place the roasting pan into the preheated oven.
• Pour 1 inch of HOT (from your faucet) water into the larger or roasting pan. After 5 minutes, loosely cover with a section of buttered foil. Bake 10 minutes longer. (If using a 9" Springform, check for doneness after 8 minutes.) You want it to still wobble when you move the pan.
• Remove from the oven, and carefully take the Springform pan out of the hot water bath. Unwrap it from the foil and set on a wire rack to cool 45 minutes. After 45 minutes, wrap tightly in plastic wrap and refrigerate at least 3 hours before removing from pan.
• When ready to remove the cake from the pan, have ready: 1) Your desired serving plate, and 2) a buttered plastic wrap-covered flat bottom from a tart pan or other flat plate.
• Using warm towels, (or a hair dryer), gently warm the sides of the springform. Run a knife around the edge between the cake and the side of the pan. Gently loosen the pan sides, then invert onto the buttered flat dish. Then invert again onto your serving plate.
• Serve with whipped cream, raspberries or whatever you desire. I served mine with whipped cream and Ina Garten's Raspberry Sauce.

TRUFFLE TORTE

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.