Chocolate Truffle Torte
Indulge in pure decadence with this rich and silky Chocolate Truffle Torte, a show-stopping dessert that's perfect for special occasions or an elegant treat. Crafted with dark chocolate (70% cocoa or higher), unsalted butter, and a velvety ganache topping, this torte is a chocolate lover's dream come true. Its unique baking method—using a water bath—ensures a creamy, truffle-like texture that's simply irresistible. With just a handful of ingredients, including eggs, sugar, and a pinch of salt, this dessert is surprisingly simple to prepare yet delivers luxurious results. Finished with a dusting of cocoa powder and an optional chocolate ganache glaze, it’s as visually stunning as it is delicious. Ideal for entertaining, this torte serves 8 and can be made ahead, making it a stress-free addition to any gathering. Whether served slightly chilled or at room temperature, the Chocolate Truffle Torte promises to melt in your mouth with every bite!
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Ingredients
- 340 grams Dark chocolate (70% cocoa or higher)
- 170 grams Unsalted butter
- 5 large Eggs
- 150 grams Granulated sugar
- 240 milliliters Heavy cream
- 2 tablespoons Cocoa powder (for dusting)
- 1 teaspoon Vanilla extract
- 1 pinch Pinch of salt
Directions
Step 1
Preheat your oven to 160°C (320°F) and grease an 8-inch springform or round cake pan. Line the bottom with parchment paper for easy release.
Step 2
Melt the dark chocolate and butter together. You can do this by placing a heatproof bowl over a pot of simmering water (double-boiler method) or by using 20-second increments in the microwave, stirring after each interval. Set aside to cool slightly.
Step 3
In a large mixing bowl, whisk the eggs and granulated sugar together until the mixture becomes pale, frothy, and has increased in volume. This should take about 3-5 minutes with a hand or stand mixer on medium-high speed.
Step 4
Gently fold the melted chocolate and butter mixture into the egg mixture using a spatula. Mix until fully combined but avoid overmixing.
Step 5
Add the vanilla extract and a pinch of salt, folding gently to incorporate.
Step 6
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Step 7
Place the cake pan in a larger roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the cake pan. This creates a water bath to ensure the torte bakes evenly and retains its creamy texture.
Step 8
Carefully transfer the pans to the preheated oven and bake for 35-40 minutes, or until the edges are set but the center still jiggles slightly when shaken.
Step 9
Remove the torte from the water bath and let it cool completely in the pan. Once cool, refrigerate for at least 3 hours or overnight to allow the torte to set fully.
Step 10
While the torte chills, prepare the ganache. Heat the heavy cream in a small saucepan over medium heat until it begins to simmer (don't let it boil). Remove from heat and pour over 170 grams of chopped dark chocolate in a heatproof bowl. Let it sit for 1-2 minutes, then stir until smooth.
Step 11
Remove the torte from the pan and place it on a serving plate. Pour the ganache over the top, letting it drip down the sides for a sleek finish. Smooth with an offset spatula if desired.
Step 12
Dust the top with cocoa powder before serving. Slice with a sharp knife dipped in hot water (wiping the blade clean between cuts) for neat slices.
Step 13
Serve at room temperature or slightly chilled. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
| Serving size | (1169.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5051.2 |
| Total Fat 395.8g | 0% |
| Saturated Fat 225.0g | 0% |
| Cholesterol 1546.4mg | 0% |
| Sodium 669.9mg | 0% |
| Total Carbohydrate 317.4g | 0% |
| Dietary Fiber 43.1g | 0% |
| Total Sugars 233.3g | |
| Protein 62.1g | 0% |
| Vitamin D 205IU | 0% |
| Calcium 443.2mg | 0% |
| Iron 46.4mg | 0% |
| Potassium 3049.4mg | 0% |
Source of Calories