Chocolate Truffle Torte
Talk about indulgence. This Chocolate Truffle Torte is the name of the game for impressing everyone coming for dinner.
| Category: | Sweets Chocolate Cakes & Pies |
Ingredients
Base
| 1 tbsp butter, for greasing |
| 55 g superfine sugar |
| 2 lg eggs |
| 25 g Frankie's gluten-free all-purpose flour blend |
| 25 g cocoa powder, plus extra for decorating |
| 50 ml cold, strong black coffee |
| 2 tbsp brandy |
Topping
| 600 ml heavy cream/whipping cream |
| 425 g semisweet chocolate, melted and cooled |
| 1 1/2 tbsp confectioners sugar, to decorate |
Chocolate Truffle Torte Directions
Preheat oven to 425°F or 220°C
Grease a 9inch (23cm) springform cake pan with butter and line the bottom with parchment paper.
Place the sugar and eggs in a heatproof bowl and set over a pan of hot water. Whisk together until pale and mousse-like. Sift the flour and unsweetened cocoa into a separate bowl, then fold gently into the cake batter. Spread into your prepared pan so it covers the bottom and bake for 7-10 minutes or until risen and firm to the touch.
Transfer to a wire rack to cool. Wash and dry the pan and put the cooled cake back into the pan. Mix the coffee and brandy together and brush over the cake.
To make the topping, place the cream in a bowl and whip until very soft peaks form. Carefully fold in the cooled chocolate. Pour the chocolate mixture over the sponge and let chill in the refrigerator for 4-5 hours, or until set.
To decorate the torte, sift unsweetened cocoa over the top and remove carefully from the pan. Using strips of card or waxed paper, sift bands of confectioners sugar over the torte to create a striped pattern. Serve by cutting with a hot knife.
I made this recipe with Frankie's gluten-free all-purpose flour blend, which works cup-for-cup with pretty much everything I throw at it. You can make this recipe as good as I do without compromising on any quality. Order your bag at: glutenfreefrankies.com or visit: Amazon and search for Frankie's Flour.
