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Truffle Torte

Truffle Torte

 

A classic among chocolate tortes, with layer upon layer of chocolate cream it’s guaranteed to put you in a “Hotel Chocolaty” mood for Christmas

 

Order all the Hotel Chocolat Ingredients that you will need for this recipe

 

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Serves:20
Ease of preparation: Easy
Preparation time: 30 mins
Cooling time: 9 mins

Ingredients:

For the Bases:

  • 50g Dark Chocolate for Cooking
  • 100g Soft Butter
  • 1 tsp Vanilla Essence
  • Scraped contents of ½ Vanilla Pod
  • Pinch of Salt
  • 5 Egg Yolks
  • 4 Egg Whites
  • 110g Caster Sugar
  • 90g Plain Flour, sifted
For Chocolate Cream:

Method:

  1. Prepare the chocolate cream the day in advance so that it has time to become extra creamy.

  2. Chocolate cream filling: bring the cream to the boil in a saucepan and stir in the chopped dark chocolate.

  3. Melt the chocolate into the hot cream, stirring constantly and evenly.

  4. Use an electric whisk to mix the chocolate cream filling thoroughly. Cover and refrigerate for 24 hours.

  5. Preheat oven to 210ºC/410ºF/Gas Mark 6. To make the chocolate sponge: melt dark chocolate over hot water.

  6. Add the soft butter, vanilla and salt, and beat with an electric whisk. Stir in the egg yolks one at a time.

  7. In a separate bowl, whip the egg whites with the sugar to soft peaks. Combine both mixtures and carefully fold in the flour.

  8. Grease the baking sheets and dust with flour. Use the torte ring to mark out five 24cm (9½in) circles on the floured baking sheets.

  9. Spread out the mixture evenly to cover the circles. Bake for 9 minutes. Remove from the oven and immediately trim to shape, using the torte ring as a cutter.

  10. Use a long-bladed knife to loosen the bases from the baking sheets. Allow to cool. Just before assembling the torte, whip up the cream with a hand mixer.

  11. Assembling the torte: spread the base with cream filling. Alternate the remaining bases with layers of cream.

  12. Spread cream filling around the sides and smooth off neatly at the top.

  13. Decorate by sprinkling with liquid chocolat flakes and use a large palette knife to press the chocolate flakes loosely to the sides of the torte.

Equipment:

  • 24cm (9½ in) Torte Ring
  • Baking Sheets
  • Electric Whisk
  • Mixing Bowls
  • Saucepan
  • Long Blade Knife
  • Palette Knife



 

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