chocolate truffle torte
Basic ingredients for chocolate truffle torte
- Belgian Bittersweet Chocolate 1 1/2 lb
- 680g Butter 12oz.
- Eggs 16oz 303g
How to make chocolate truffle torte
- BRING EGGS TO ROOM TEMPERATURE This process should take approximately 20 minutes.
- PREPARE YOUR PAN: Cover your pans in Susan’s Special Mixture. Wrap pans tightly with aluminum foil, keeping foil at the bottom and higher around the edges. Refer to Susan’s DVD.
- MELT CHOCOLATE IN A TOP OF A DOUBLE BOILER: Melt butter and chocolate together in a double boiler (Bain Marie), cool to room temperature (100deg F-38degC).
- HEAT THE EGGS Warm the eggs and mix with your gloved hands until they feel warm. The eggs should not be “cooked”. Pre-heat oven to 420°F (or 215°C).
- BEAT EGGS. Place a bowl on a mixer, and using the whip attachment beat eggs until they are about 3-4 times as large.
- FOLD IN WHIPPED EG FOAM: Hold your gloved hand open (or use a metal skimmer) and fold 1/3 of the egg foam in the chocolate mixture to lighten it. Susan’s DVD shows how to do this. Fold in the remaining egg foam and chocolate-butter mixture until the mixture is homogenous. Mixing too much can cause the foam to deflate.
- PREPARE FOR Oven: Pour 1/2 of the mixture (1lb9oz), into each prepared pan. Place the cake pans loaded onto a larger pan. Place pans in boiling water, being careful to not pour water into the cake pans. The boiling water will immediately start the baking process.
- BAKE: Bake for 10 minutes in a preheated oven Bake for an additional 20-30 minutes, or until the mixture puffs up in the center. Take out the cake and place it in a container. Allow cakes to cool in their pans. Once the cakes are firm, transfer them to a parchment-covered flat surface. Then, refrigerate until cold. It will take approximately 4 hours depending on the size and shape of your cake. The cake is now ready to be filled with glaze and glazed. Do not freeze