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Chocolate Truffle Torte

Makes: 8  servings Prep 30 mins Cool 2 hrs Bake 30 mins

Ingredients

  • Vegetable cooking spray
  • 3 ounces  semisweet chocolate squares
  • 1 ounce  unsweetened chocolate square
  • 1/3 cup  unsweetened cocoa
  • 1 cup  sugar, divided
  • 1/2 cup  evaporated fat-free milk
  • 1/2 teaspoon  vanilla extract
  • 2 large egg yolks
  • 3 large egg whites, at room temperature
  • 2 tablespoons  all-purpose flour
Chocolate Glaze
  • 2 ounces  semisweet chocolate squares
  • 2 tablespoons  evaporated fat-free milk
  • 1 teaspoon  light corn syrup
  • 1 teaspoon  brandy, (optional)
  • Fresh raspberries, (optional)

Directions

1. Heat oven to 350 degrees F. Line bottom of an 8-inch springform pan or 8-inch round cake pan with removable bottom with waxed paper or a nonstick bakeware liner.* Lightly coat bottom and sides of pan with vegetable cooking spray. Wrap outside of pan with foil.

2. Combine the 3 ounces semisweet chocolate and the unsweetened chocolate in large microwaveproof bowl. Microwave on 100 percent power (High) 1-1/2 to 2 minutes to melt; stir until smooth.

3. Whisk together 3/4 cup of the sugar and the cocoa in small saucepan. Whisk in the 1/2 cup evaporated milk. Cook 2 minutes over medium heat, whisking constantly, until smooth. Stir cocoa mixture into melted chocolate until smooth; stir in yolks and vanilla.

4. Beat whites in large bowl on medium speed of electric mixer until foamy. Gradually beat in remaining 1/4 cup sugar. Increase speed to high and beat just until stiff but not dry. With rubber spatula, gently fold whites into chocolate mixture one third at a time. Fold in flour. Spread in prepared pan. Place springform pan in roasting pan. Pour enough hot water to reach 1 inch up side of springform pan. Bake 30 minutes. Remove pan from water; cool 10 minutes on wire rack. Discard foil. Remove sides of pan and cool cake completely.

Make Chocolate Glaze::

5. Microwave the 2 ounces semisweet chocolate on 100 percent power (High) in medium microwaveproof bowl 1-1/2 to 2 minutes; stir until smooth. Stir in the 2 tablespoons evaporated milk and the corn syrup until well blended; add brandy, if desired.

6. Pour Chocolate Glaze over top of cake, spreading over top and sides. Serve with raspberries, if desired. Makes 8 servings.

Note

*
  • Nonstick bakeware liners can be purchased at baking specialty shops, or by calling Wilton Enterprises Customer Service at 630-963-7100. Ask for 8-inch parchment circles.

Nutrition Facts

  • Servings Per Recipe 8
  • cal.(kcal)255,
  • Fat, total(g)9,
  • chol.(mg)54,
  • sat. fat(g)5,
  • carb.(g)44,
  • pro.(g)5,
  • sodium(mg)50,
  • Percent Daily Values are based on a 2,000 calorie diet