Truffle Torte
Prep Time
60 minutes
Number of Servings
12
Recipe Source
Bean to Bar Chocolate by Megan Giller ($19.95, Storey, 2017). Recipe courtesy of French Broad Chocolate
Ingredients
- 15 oz chocolate (65 to 80 % cocoa), chopped
- 7 oz unsalted butter, chopped
- 5 eggs
- 2 Tbsp water
- 1⁄2 cup sugar
- 1 tsp salt
Directions
- Preheat oven to 350°. Line bottom of a 9-inch springform pan with parchment paper.
- Melt chocolate and butter in a double boiler, stirring occasionally. Pour chocolate-butter mixture into bowl of a stand mixer (or just a large bowl if you’re using a hand mixer).
- Add eggs and mix at low speed, scraping bowl as needed, until mixture is completely smooth, 2 to 5 minutes.
- Pour water into a small saucepan. Add sugar and salt. Cook over medium-low heat until sugar and salt dissolve (a minute or two), swirling pan to aid in even cooking.
- With mixer at low speed, stream melted sugar mixture into chocolate mixture. When all sugar is incorporated, turn mixer up to medium-high speed and mix until batter is smooth and shiny, about 3 minutes.
- Scrape batter into springform pan. Bake for 30 to 35 minutes, until edges look set but center still looks shiny. Let cool before serving.
Nutrition Info
388 Calories, 5 g Protein, 25 g Carbohydrates, 4 g Fiber, 30 g Total fat (18 g sat), 182 Sodium, ★★ Vitamin B12, Iron, Magnesium, Phosphorus, ★ Vitamin A, Zinc
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