Moonlit Chocolate Truffle Torte

Allergens

Dairy, Eggs, Wheat

Ingredients

• 1. 8 oz bittersweet chocolate, finely chopped 2. 1 cup heavy cream 3. 4 tbsp unsalted butter, softened 4. 4 large eggs, separated 5. 1/2 cup granulated sugar 6. 1 tsp pure vanilla extract 7. Pinch of salt 8. Cocoa powder for dusting

Instructions

1. Preheat oven to 350°F (180°C). Grease and line an 8 inch round cake pan with parchment paper.
2. In a double boiler, gently melt the chopped chocolate and 1/4 cup of heavy cream until smooth. Remove from heat and let cool slightly.
3. In a separate bowl, beat together the egg yolks, vanilla extract, and remaining 3/4 cup of heavy cream. Slowly pour this mixture into the cooled chocolate, stirring continuously until well combined.
4. In another large bowl, beat together the egg whites, salt, and granulated sugar until stiff peaks form. Gently fold the egg white mixture into the chocolate mixture until fully incorporated.
5. Pour the batter into the prepared cake pan and smooth the top. Bake for 25 30 minutes or until a toothpick inserted in the center comes out clean. Let cool completely in the pan on a wire rack.
6. For the truffle filling, heat the remaining 1/4 cup of heavy cream until just boiling. Pour it over the softened butter and chopped chocolate, let sit for a minute, then stir until smooth. Allow to cool and thicken slightly.
7. Once the torte is completely cooled, use a serrated knife to cut it into three even layers. Spread the cooled ganache between each layer and on top of the cake, pressing down gently to ensure it sticks. Chill in the refrigerator for at least 2 hours or until set.
8. Before serving, dust the top of the torte with cocoa powder using a fine mesh sieve. Slice into 4 equal portions.

Chef’s Insight

To create a smoother ganache, microwave the chocolate and cream in a microwave-safe bowl at half power for 30 seconds intervals, stirring each time until smooth.

Notes

This torte can be prepared gluten-free by using a gluten-free chocolate cake recipe.