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Chocolate Truffle Torte

Source of Recipe


LHJ, Recipes 2000






List of Ingredients



• Vegetable cooking spray
  
• 3 ounces semisweet chocolate squares
  
• 1 ounce unsweetened chocolate square
  
• 1/3 cup unsweetened cocoa
  
• 1 cup sugar, divided
  
• 1/2 cup evaporated skim milk
  
• 2 large egg yolks
  
• 1/2 tsp vanilla extract
  
• 3 large egg whites, at room temperature 20 to 30 minutes
  
• 2 Tbsp flour
  
• *
  
• -- Chocolate Glaze --
  
• 2 ounces semisweet chocolate squares
  
• 2 Tbsp evaporated skim milk
  
• 1 tsp light corn syrup
  
• 1 tsp brandy (optional)
  
• *
  
• Fresh raspberries, for garnish (optional)
  






Instructions



1. Heat oven to 350 degrees (F). Line bottom of an 8-inch springform pan or 8-inch cake pan with removable bottom with waxed paper. Lightly coat bottom and sides of pan with vegetable cooking spray. Wrap outside of pan securely with heavy-duty foil.
   
   
2. Combine semisweet and unsweetened chocolates in a large microwaveproof bowl. Microwave on HIGH 1-1/2 to 2 minutes; stir until smooth.
   
   
3. Combine cocoa and 3/4 cup of the sugar in a small saucepan. Whisk in evaporated milk. Cook 2 minutes over medium heat, whisking constantly, until smooth. Stir cocoa mixture into melted chocolate until smooth; stir in yolks and vanilla.
   
   
4. Beat whites in a large mixer bowl at medium speed until foamy. Gradually beat in remaining 1/4 cup sugar. Increase speed to high and beat just until stiff but not dry. With a rubber spatula, gently fold whites into chocolate mixture, one-third at a time. Fold in flour. Spread in the prepared pan. Place springform pan in a large baking pan. (Make sure there is at least 1 inch of space between springform pan and baking pan.) Place baking pan on oven rack. Carefully pour enough hot water into baking pan to reach 1 inch up side of springform pan. Bake 30 minutes.
   
   
5. Remove springform pan from water; cool 10 minutes on wire rack. Discard foil. Remove side of pan and cool cake completely.
   
   
6. Make Chocolate Glaze: Melt chocolate in a medium microwaveproof bowl on HIGH 1-1/2 to 2 minutes; stir until smooth. Stir in evaporated skim milk and corn syrup until well blended; add brandy, if desired.
   
   Pour glaze over top of cake, spreading over top and sides. Garnish with raspberries, if desired.
   
   Makes 8 servings.