Chocolate Truffle Torte

Torte

Prepare the Batter

1. Using a double boiler*, cream the sugar with the egg yolks, whisking constantly until the moisture thickens, pales in color, and registers 160°F.

2. Remove the bowl from the heat and let the mixture cool to room temperature.

3. Warm the butter to soften and let it cool enough so that it's warm to the touch.

4. Soften the chocolate in your microwave (or in a clean double boiler).

5. Add the cooled butter to the chocolate and stir thoroughly.

6. Add the chocolate mixture to the creamed

   yolk-sugar mixture, stir to blend gently and thoroughly.

7. In a clean bowl, whip the pasteurized egg whites to form soft peaks. (Pasteurized whites take slightly longer to whip vs. fresh eggs; some people add a pinch of cream of tartar to help with this.)

8. Gently fold about 1/3 of the whipped whites into the warm chocolate mixture, then another 1/3, then the final 1/3. (This can help to keep the filling light and airy.)

Bake the Cake

1. Grease the bottom of the cake pan (not the sides).

2. Put half of the batter into the cake pan, patting and pushing gently to make it level. (Put the remainder of the batter into the refrigerator.)

3. Bake at 325° until the center hits 160°F (about 20 minutes). Try not to let the cake crack, or it will be too dry.

4. Remove the cake from the oven when it is finished, and let it cool completely.

Remove the Cake

1. The cake will fall in the center, leaving a ridge stuck against the un-greased sides of the pan. Run a thin, flexible knife around this edge.

2. Open the pan and remove the cake and pan bottom with the cake intact.

3. Run a long knife between the cake and the pan bottom to free the cake from the pan.

4. Using a cake lifter (or jumbo spatula), lift the cake onto a serving dish.

Mousse Filling

1. Take the rest of the batter out of the refrigerator and spoon it into the cake, filling the fallen center and spreading the top so it's level.

2. Place the filled torte in the refrigerator to harden and settle (about 4 hours).

Frosting

You will have to work quickly because the cold torte will try to harden the chocolate frosting before you are finished; and the warm chocolate will try to melt the torte.

1. Melt the chocolate until it runs.

2. Melt the butter and stir into the chocolate.

3. Add the powdered sugar and hot water.

4. Use a spoon and a knife to quickly frost the torte, and a bowl of hot water to keep your knife clean as you go.

5. Place in the refrigerator and let the icing

   harden.

Flavoring Options

• Some of you may wish to experiment with flavoring the torte. Be sure to add the flavoring only to the unbaked half (the mousse filling).

• I found it is best to flavor the frosting rather than the torte itself. I found Grand Marnier or Armagnac to be good choices.

• Some people like to add a layer of apricot or raspberry jam between the torte and the frosting.

Serve

Ideally, this truffle torte should be served cold and hard before slicing.

It can be decorated with chocolate leaves, white chocolate flowers, ground mocha and coffee beans, espresso candy, etc.

Have fun, and don't forget to lick the bowls.