Truffle Torte Recipes

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CHOCOLATE TRUFFLE TORTE



Chocolate Truffle Torte image

This flourless rich creamy torte is great with sliced strawberries and whip cream. Can be stored 2 weeks refrigerated. Do not freeze.

Provided by April Fear

Categories     Desserts     Pies     Chocolate Pie Recipes

Time 4h17m

Yield 16

Number Of Ingredients 3

2 ½ cups semi-sweet chocolate chips
1 cup butter
6 large eggs

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.

Nutrition Facts : Calories 254.3 calories, Carbohydrate 16.7 g, Cholesterol 100.3 mg, Fat 21.2 g, Fiber 1.5 g, Protein 3.6 g, SaturatedFat 12.5 g, Sodium 110.9 mg, Sugar 14.5 g

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

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-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.

THE FAMOUS CHOCOLATE TRUFFLE TORTE



The Famous Chocolate Truffle Torte image

Yes, this is the one where the nation ran out of liquid glucose, because of (it has to be admitted) the power of television. It has been much copied over the years, but the original is still the best and I'm still grateful to my friend, and chef, Derek Fuller, who gave me the recipe. (Liquid Glucose is now available through most large supermarkets under the Dr Oetker brand in the baking section. However, if you struggle to find it contact JMLoveridge. They stock the syrup in a variety of different sizes. It is possible to order by email).

Categories     Christmas: Desserts     Easter: Chocolate recipes     Chocolate recipes     Dessert cakes     Life in the Freezer     Christmas: Recipes to freeze     Flourless cakes     Large servings

Yield Serves 10. Scroll down to Ask Lindsey to see questions she has answered on this recipe

Number Of Ingredients 8

450g dark chocolate (70-75% cocoa solids)
5 tablespoons liquid glucose
5 tablespoons rum
570ml double cream, at room temperature
75g Amaretti biscuits, crushed finely with a rolling pin
cocoa powder for dusting
chilled single pouring cream
some extra Amaretti biscuits

Steps:

  • Start off by sprinkling the crushed biscuits all over the base of the tin. Next break the chocolate into sections and put them in a heat proof bowl together with the liquid glucose and the rum. Sit over a saucepan containing 5cm of barely simmering water, without the bowl touching the water - it will take 5-10 minutes to become melted, smooth and glossy. Stir, then take off the heat and leave the mixture to cool for 5 minutes or so, until it feels just warm. Now, in a separate bowl, beat the cream to the floppy stage. 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 (don' t be nervous about this - it's very well behaved). To serve, dust the surface with sifted cocoa powder and a few amaretti biscuits and, if you like, mark the top into serving sections . Have some chilled pouring cream to go with it; if you have any, a couple of tablespoons of amaretti liqueur will make a wonderful addition to the cream. NOTE: The torte does freeze well, but since you can also make it a couple of days in advance, this doesn't really seem necessary.

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

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

CHOCOLATE & CHESTNUT TRUFFLE TORTE



Chocolate & chestnut truffle torte image

This glamorous dessert makes the perfect festive centrepiece for a posh Christmas party

Provided by Good Food team

Categories     Dessert, Treat

Time 6h

Number Of Ingredients 10

50g butter , melted, plus a little extra
3 eggs
85g caster sugar
40g plain flour
40g cocoa , plus extra for dusting
2 tbsp brandy (optional)
435g can unsweetened chestnut purée (we used Merchant Gourmet)
2 eggs , separated
2 x 200g/7oz bars plain chocolate , broken (don't use one with a very high cocoa content)
600ml pot double cream

Steps:

  • Heat oven to 200C/180C fan/gas 6. Grease a 25cm springform tin, then line the base and sides with baking paper. Whisk eggs and sugar until pale and thick.
  • Sift the flour and cocoa together onto the mixture, then gently fold in, followed by the butter. Pour into the tin, ease to the edges, then bake for 8-10 mins until risen and firm to the touch. Cool in the tin.
  • Meanwhile, beat the chestnut purée and egg yolks until as smooth as possible. Melt the chocolate in a bowl over a pan of simmering water with half the cream. Remove from the heat, then beat into the chestnut mixture.
  • Whisk the egg whites until stiff. In a separate bowl, whip the remaining cream until it holds its shape. Fold into the chocolate mixture, then carefully fold in the egg whites. Drizzle the brandy, if using, over the sponge base, then pour the chocolate mix on top. Level the surface and chill for 5 hrs or overnight until firm. Chill for 2 days, or freeze for 2 months. Thaw overnight in the fridge.
  • To serve, carefully remove from the tin, strip off the paper and slide onto a cake stand. Dust heavily with cocoa.

Nutrition Facts : Calories 704 calories, Fat 54 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 37 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.42 milligram of sodium

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