Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Truffle Torte




Source of Recipe


Internet


List of Ingredients




1 teaspoon vanilla
2 sticks (1/2 pound) UNSALTED butter
1 - 1/2 cup sugar
4 tablespoons cocoa
5 eggs, separated


Recipe



Preheat oven to 375 degrees. Generously butter a springform pan, or 9" square brownie pan. Melt butter in microwave or on stove. Remove from heat. Stir in vanilla, sugar and cocoa. Set aside. In mixing bowl, beat egg yolks until fluffy, add butter-cocoa mixture and beat for one minute at medium speed. Set aside. In another very clean, cold bowl and with clean beater - any trace of oil or fat will keep egg whites from beating up - beat egg whites until stiff peaks form. Gently and gradually fold egg whites into cocoa mixture. It can be a little lumpy. Pour into springform and bake for 20 minutes. Use your timer. The cake will puff up around the sides but have a depression in the center. Cool slowly. You can take it out of the oven or leave it in and open the door slightly to let out all the heat. Cooling too fast makes the cake drop too much. The cake will fall but should be about an inch high. After it is cool enough, you can put it in the fridge.

To serve, remove the outer ring of the springform, leaving cake on the bottom of the pan. Or you can gently run a long thin knife under it to loosen, then top of ganache.

Chocolate Ganache
Makes about 1/2 cup, can be doubled...

1/2 cup heavy cream
1/2 cup sugar
2 tablespoons cocoa
4 tablespoons (1/2 stick) UNSALTED butter,
SOFTENED

Stir cream and sugar together in regular saucepan and bring just to boil. Remove from heat and stir or whisk in cocoa, blending until smooth. Add butter and stir until melted. **Do not return mixture to heat if butter isn't melting - cocoa will burn. Instead just be patient, keep stirring and it will melt. Sauce should be smooth. Chill for 1 hour, then pour over cake.