Brazilian Chocolate Truffle Torte

Allergens

Dairy, Eggs

Ingredients

• 200g dark chocolate
• 1 cup heavy cream
• 4 tablespoons unsalted butter
• 1/4 cup granulated sugar
• 3 large eggs, separated
• 1 teaspoon vanilla extract
• A pinch of salt

Instructions

1. Chop the dark chocolate into small pieces and set aside.
2. In a saucepan over low heat, gently warm the heavy cream until it's hot but not boiling.
3. Add the chocolate pieces to the warmed heavy cream and stir until completely melted and smooth.
4. Remove from heat and whisk in butter, sugar, vanilla extract, and a pinch of salt until fully incorporated.
5. Separate the eggs, yolks into one bowl, and whites into another.
6. Gradually add egg yolks to the chocolate mixture, stirring constantly.
7. In the bowl with egg whites, beat them until they form soft peaks.
8. Gently fold the beaten egg whites into the chocolate mixture, taking care not to deflate them.
9. Preheat your oven to 350°F (180°C) and prepare a small baking dish or ramekins.
10. Pour the batter into the prepared dish and bake for 20 25 minutes, or until the center is set but still slightly jiggly.
11. Allow the torte to cool before refrigerating for at least an hour to achieve a perfect texture.

Chef’s Insight

The key to this dessert is patience - allowing it to cool and set in the refrigerator is essential for its final texture.

Notes

This torte is best enjoyed at room temperature.