Chocolate Truffle Torte

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This flourless chocolate truffle torte is the perfect decadent finale to any dinner or celebration.

Chocolate Truffle Torte

Back in April while celebrating my Great Uncle’s 80th birthday and the unveiling of his outstanding new event center in Reno (seriously, go check it out if you're currently hunting for a wedding venue!), the topic of cooking came up and how everyone, no matter what it is, makes it the best. As it related to the conversation, it was about who cooked authentic German recipes the best. Funny thing was, as everyone sat there arguing over “who is the best,” they all looked at me and said, “you’re the only one who inherited Mama’s baking ability.” The thought of that is simply ridiculous because everyone in my family is a good cook; every single one of us has that one amazing recipe that she pull out of our back pocket for special occasions.

While this recipe isn’t a German recipe, this chocolate torte is one of my best recipes that’s so incredibly simple that it doesn’t seem appropriate to bring out for big events or celebrations. Other desserts that are just as easy and delicious are this boozy hazelnut mousse and salted caramel pie. 

high quality bittersweet chocolate + eggs + butter = everything you need to make this chocolate truffle torte.

It’s the very simplicity and baseness of this torte that makes it perfect for any situation or event you can even think of. Since there’s no flour, and no added sugar, it’s a great solution when you’re hosting people with a variety of dietary restrictions. Obviously if they’re vegan, you’ll have to do some adaptations to this chocolate truffle torte to make it friendly, and I’m fairly sure you’ll have to use more than three ingredients.

Since my husband and I are going to be out of town for Father’s Day, we did a casual gathering of grilled tri-tip, my watermelon Caprese salad, and this chocolate truffle torte. My father-in-law asked if this was one of his late wife’s recipes, which is one heck of a compliment because that woman had an entire wheelhouse full of chocolate tortes and tart’s that everyone devoured as quickly as they could.

Be warned: this torte is rich. If you’re able to eat an entire slice in under three minutes without coming up for a sip of milk, port (we used one from Roxo Port Cellars) or another liquid substance that won’t drown the flavors of this torte, you my friend, are the chocolate king or queen! I generally serve this torte with a dollop of whipped cream, or some raspberries that I’ve cooked down with a pinch of sugar and lemon juice.

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Chocolate Trufle Torte

by Rae Goldman Jun-06-2018

This decadent chocolate torte has only three ingredients and is ideal for any occasion.

Ingredients

• 454 grams, high quality bittersweet chocolate
• 1 cup, unsalted butter
• 6 large eggs

Instructions

Butter and line an 8" springform pan with a removable bottom. Wrap the sides and bottom of pan securely in foil. Place inside of a second pan, large enough to fit inside and hold enough water to come up 1/2" along the springform pan.Preheat oven to 425ºIn the top of a double boiler over simmer water, combine the chocolate and butter, whisking until completely melted and combined. Set aside and allow to cool to room temperature.In another double boiler, over simmering water, add the eggs and whisk until just warm. DO NOT ALLOW EGGS TO BOIL. Immediately move the eggs to a bowl for your stand mixer fitted with the whisk attachment, and whisk on high speed until the eggs have tripled in volume, about 5 minutes.Gently fold half the eggs into the cooled chocolate mixture, and once you no longer see streaks of egg, add the remaining eggs, scraping down to the bottom of the bowl to ensure you get everything nicely mixed together. Do this with a gentle hand so you do not knock the air out of the eggs.Scrape the mixture into the prepared pan and place in oven, pouring just enough warm water into the roasting pan to cover half of the springform pan. Bake for five minutes, then cover with a sheet of buttered foil, continuing to bake for another 10 minutes.Remove from oven and cool before covering with plastic wrap and cooling in the refrigerator for at least 6 hours to firm up the torte.Carefully remove the springform pan, inverting it onto another straight pan, and eventually back onto whatever serving dish you plan to serve it on.

Details

Prep time: 0 hrs 10 mins Cook time: 0 hrs 10 mins Total time: 6 hrs 20 mins Yield: 12 servings