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Chocolate Truffle Torte




Source of Recipe


by Shanny/EDC, from Dierberg's


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=3418.1

List of Ingredients




2 oz. hazelnuts
1 cup semisweet chocolate chips
1/2 cup butter or margarine
1/2 cup flour
4 eggs, separated
1/2 cup sugar
Chocolate Truffle filling (recipe below)

Recipe



In small skillet over medium heat, saute hazelnuts until lightly toasted, stirring constantly. Reserve a few nuts for garnish and chop the rest fairly fine.

Grease and line two 9" round cake pans.

In a large heavy saucepan, melt chocolate chips and butter over low heat, stirring constantly; remove from heat and cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended.

In a separate bowl beat egg whites until foamy, then beat in sugar 1 tablespoon at a time, just until soft peaks form. Fold in chocolate mixture. Fold in Toasted hazelnuts. Spread evenly in prepared pans. Bake at 375 about 20 minutes or until tops of cakes appear dry and toothpick inserted in center comes out clean.  Cool 5 minutes.  Run knife along side of each cake to loosen; remove from pan to wire rack. Remove liner paper.  Cool completely.

Prepare Chocolate Truffle Filling. Spread 2/3 cup of the filling on bottom layer.  Top with other layer. Frost top and sides of cake with remaining filling.  Drizzle with any remaining filling and garnish with hazelnuts.

Chocolate Truffle Filling:
1 package (12 ounces) semisweet chocolate chips (2 cups)
1/4 stick butter or margarine
1/2 cup whipping cream (heavy cream) or hazelnut flavored non-dairy creamer

Heat chocolate ships and margarine in heavy 2-quart saucepan over low heat; stirring constantly; until chocolate is melted; remove from heat.

Stir in whipping cream. Refrigerate 30-40 minutes, stirring frequently, just until thick enough to mound and hold its shape when dropped from a spoon.  If filling becomes too thick, microwave on High (100%) 10-15 seconds to soften.  Fills and frosts on 8 or 9 inch cake.