Chocolate drizzle & truffle torte

Chocolate drizzle & truffle torte

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(6 ratings)

Prep: 45 mins - 50 mins Cook: 30 mins - 35 mins

More effort

Cuts into 12 slices
Rich, decadent and utterly delicious - this classic recipe never fails to impress

Nutrition and extra info

Nutrition: per slice

  • kcal491
  • fat38g
  • saturates4g
  • carbs31g
  • sugars29g
  • fibre2g
  • protein9g
  • salt0.3g
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Ingredients

    For the torte

    • 100g butter, chopped, plus extra for greasing
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 140g dark chocolate, 70% cocoa solids
    • 6 eggs, separated
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 140g ground almonds
    • 85g golden caster sugar

    For the ganache

    • 200g dark chocolate, 70% cocoa solids, cut in small chunks
    • 200ml double cream
    • 25g butter, softened
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    For the decoration

    • 50g each of milk and white chocolate

    Method

    1. Heat the oven to 170C/fan 150C/gas 3. Butter and line the base of a 20cm springform tin. For the torte, break the chocolate into a bowl set over a pan of gently simmering water, and add the butter. Heat until melted, than take off the heat and stir until smooth. Cool for about 5 mins.

    2. Stir in the egg yolks and ground almonds. Whisk the egg whites to soft peaks, then start to add the sugar, a spoonful at a time, until stiff peaks form. Stir a spoonful or two of the egg whites into the chocolate mixture to slacken it, then carefully fold in the rest.

    3. Spoon the mixture into the prepared tin and bake for 30-35 mins until risen and just firm. Cool in the tin before turning out – don’t worry if it cracks and sinks a bit. Peel off the lining paper.

    4. For the ganache, put the chocolate in a heatproof bowl. Heat the cream to just below boiling point, then pour onto the chocolate, stirring. When the chocolate has melted, add the butter and stir until the mixture is glossy and smooth. Cool slightly. Cut the cake in half and sandwich together with a third of the ganache. Use the rest to cover the top and sides of the cake.

    5. To decorate, melt the milk and white chocolates separately, either in a small bowl over a pan of simmering water or on medium in the microwave in 30 sec bursts. Drizzle alternately on top of the torte. The torte will keep in an airtight container in the fridge for up to one week.

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    Comments (7)

    MikeRougham's picture

    Made this yesterday, changed the decoration but that's a minor point. It's been received so well in this household it's all gone. Delicious and I've to make it again soon.

    gemmamickleborough's picture
    4

    Loved it, easy to make and everyone enjoyed. Instead of the multiple chocolate drizzle I made a raspberry sauce to go with it which went down a treat and felt a bit more summery

    clairedude's picture
    3

    Nice, but not as nice as a white chocolate torte I made

    jul34es's picture
    5

    I made this yesterday for my son,s 14th birthday and it was so moist,but i changed the decoration on it.I put vermicelli and white choc curls with coffee beans.

    ziggy1945's picture

    made this for a New Year party with friends and they loved it!

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