Truffle Torte
Indulge in the ultimate chocolate decadence with this luxurious Truffle Torte recipe, a rich and velvety dessert that’s perfect for any special occasion. Featuring high-quality dark chocolate (70% cocoa or higher), this flourless torte boasts an irresistibly fudgy texture complemented by a silky, glossy ganache topping. Simple yet sophisticated, this dessert is made using classic techniques like the double boiler method and is finished with optional garnishes of fresh raspberries or powdered sugar for a stunning presentation. With just 20 minutes of prep time and 35 minutes in the oven, this torte yields 12 irresistible servings that are sure to impress. Whether you serve it slightly chilled or at room temperature, its deep chocolate flavor and smooth finish make it a timeless showstopper.
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Recipe Information
Ingredients
- 340 grams dark chocolate (70% cocoa or higher)
- 170 grams unsalted butter
- 150 grams granulated sugar
- 5 large eggs
- 2 teaspoons pure vanilla extract
- 2 tablespoons unsweetened cocoa powder
- 240 milliliters heavy cream
- 200 grams semi-sweet chocolate (for ganache)
- for garnish fresh raspberries or powdered sugar (optional)
Instructions
Preheat your oven to 165°C (325°F). Grease a 9-inch (23 cm) springform pan, and line the bottom with parchment paper to prevent sticking.
Melt the dark chocolate and unsalted butter together in a heatproof bowl placed over a pot of simmering water (double boiler method). Stir until smooth, then remove from heat and let it cool slightly.
In a large mixing bowl, whisk together the granulated sugar and eggs until well combined and slightly frothy. Add in the vanilla extract and mix.
Gradually fold the melted chocolate mixture into the egg mixture, stirring gently until fully incorporated. Sift in the cocoa powder and mix until smooth.
Pour the batter into the prepared springform pan. Smooth the top with a spatula, and bake in the preheated oven for 30-35 minutes, or until the edges are set and the center is slightly wobbly.
Remove the torte from the oven and let it cool in the pan for 15 minutes. Run a knife around the edges to loosen, then remove the sides of the springform pan. Allow the torte to cool completely on a wire rack.
For the ganache topping, heat the heavy cream in a small saucepan over low heat until it just begins to simmer. Pour the hot cream over the semi-sweet chocolate in a heatproof bowl. Let it sit for 1-2 minutes, then stir until smooth and glossy.
Once the torte has cooled completely, pour the ganache over the top, using an offset spatula to spread it evenly. Allow the ganache to set at room temperature or refrigerate for a quicker setting.
Garnish the torte with fresh raspberries, a dusting of powdered sugar, or leave it plain for a classic finish. Serve at room temperature or slightly chilled. Enjoy!
Nutrition Facts
Calories |
511 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.7 g | 48% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 46 mg | 2% | |
| Total Carbohydrate | 36.4 g | 13% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 27.9 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 42 mg | 3% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 313 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
