Send your taste buds to chocolate nirvana with my easy and delicious truffle torte! The dense, moist torte is loaded with chocolaty goodness and a touch of espresso powder. After baking, fill it with a scrumptious layer of ganache and dust it with more cocoa. It is a chocolate lover’s dream! Smart Recipes, European Recipes, Dairy Recipes, Recipes Dairy European Chocolate Truffle Tort Chocolate Truffle Tort Recipe | PT2H Serves 12 Ingredients: 1 Cup Semi-Sweet Chocolate Chips 0.5 Cup Unsalted Butter 0.75 Cup Granulated Sugar 0.125 Teaspoon Salt 1 Teaspoon Espresso Powder 3 Large Eggs 1 Cup Dark Cocoa Powder 1 Cup Fresh Raspberries 1 Small Bunch Fresh Mint Leaves 1.25 Cup Heavy Cream 2.75 Cups Semi-Sweet Chocolate Chips Preheat the oven to 375 degrees. Line a 9-inch round pan with parchment paper, then coat with cooking spray. Set aside. In a medium bowl, add chocolate & butter and microwave on High for 1 minute. Remove bowl and stir. Place back into the microwave for 20 seconds more, until chocolate & butter are melted. Stir to combine. In a stand mixer, combine the melted chocolate, sugar, salt and espresso. Mix until blended. Add eggs one at a time and beat briefly until smooth. Add 1/2 cup cocoa powder and mix until just combined. Spoon the batter into the prepared pan and bake until a toothpick inserted in the middle comes out clean, about 22-25 minutes. Use a small knife to loosen cake from the edges of the pan and invert it onto a serving plate. Allow the cake to cool completely. Meanwhile, in a small saucepan over medium heat, add cream and heat and bring to a simmer. Remove from the heat and add the chocolate, whipping until the mixture is velvety smooth. Let the ganache cool to room temperature. Spread the ganache evenly over the top and sides of the cake. Using a fine-mesh sieve, sift remaining cocoa powder over the top and around the cake. Garnish with raspberries and fresh mint leaves as desired.

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