Chocolate Truffle Torte

photo courtesy of bettycrocker.com

photo courtesy of bettycrocker.com

Doesn’t that sound fancy! This rich, totally indulgent layer is cake is my go-to recipe for a crowd I’m trying to impress.

The recipe is actually pretty simple. In a medium sauce pan, melt 1 cup chocolate chips and ½ cup butter over medium heat, stirring constantly. Let that cool 5 minutes while you separate four eggs. Next, slowly stir ½ cup flour into melted chocolate until smooth, then stir in egg yolks until well blended. Set aside to cool.

Now, in separate bowl, beat egg whites with electric mixer on high speed until foamy. Add in ½ cup sugar, 1 tablespoon at a time, until soft peaks form.

Fold chocolate mixture into egg whites. Spread into two 9-inch, well-greased and floured cake pans. Bake at 325 degrees about 25 minutes or until tops of cakes appear dry and a toothpick inserted in center comes out clean. Cool for 5 minutes, then run knife around side of each cake to loosen; remove from pan to cooling racks to cool completely.

For the filling/icing, melt 2 cups chocolate chips and ¼ cup butter over low heat, stirring constantly. Remove from heat and stir in ½ cup whipping cream. Refrigerate filling/icing 30 to 40 minutes, stirring frequently, just until thick enough to mound and hold its shape when dropped from a spoon. (If filling/icing becomes too thick, microwave on High 10 to 15 seconds to soften.)

Place one cake layer on serving plate and spread with generous layer of filling/icing, then top with remaining cake layer and here comes the fancy fun. You can certainly frost top of cake with filling and drizzle with 2 tablespoons reserved filling (if filling is too thick to drizzle, microwave on High 5 to 10 seconds to soften.) then garnish with hazelnuts as is shown in the picture if you so choose. I usually frost the entire cake and have garnished with either prettily placed whole pecans, fresh berries, or decorative puffs of whipping cream. My favorite (and the easiest) way to garnish is to press chopped, toasted pecans into the cake sides. So pretty and impressive looking!

This cake is extremely rich and chocolate-y so a little goes a long way which makes it perfect for showers, lunches and teas. Because we all go to so many showers, lunches and teas don’t we!

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