Chocolate Truffle Torte

Some people say that diamonds are a girl's best friend.  I beg to differ.  I say that chocolate is a girl's best friend.  =)  If you want to have a special occasion dessert to impress your friends, this is it!  On May 30, we had our daughter, Hannah, dedicated at church.  After the dedication, we invited our family over for lunch and desert.  My family may never remember what was for lunch (spaghetti), but they will most likely remember what was for dessert.   This is a time consuming recipe, but it is so worth it.  The truffle filling literally melts in your mouth!  We were so anxious to eat it that we cut into it before I remembered to take pictures.  Oops!  Warn your man before you serve this to him that it is NOT a cake.  It is a torte.  My husband was confused on how short and dense it was.  Before I cut it he said, "I thought you layered the cake."  *Insert my rolling eyes here* I tried to explain to him that it was not a cake...it's a torte and it's not supposed to be big and fluffy.  He didn't worry about it too much anymore after he took his first bite.  ;-)  This is yet another great recipe that I found in my trusty Betty Crocker Cookbook.

Chocolate Truffle Torte

Prep: 35 min; Bake 25 min; Cool 2 hours

Makes 12 serfivings

1 pkg (6 ounces) semisweet chocolate chips (1 cup)

1/2 cup stick margarine or butter

1/2 cup all-purpose flour

4 eggs, separated

1/2 cup sugar

1 pkg (2 1/2 ounces) hazelnuts, finely chopped and toasted (2/3 cup) [I used pecans]

Chocolate Truffle Filling - See below

Whole or chopped hazelnuts, if desired

1. Heat oven to 325.  Grease bottoms and sides of 2 round pans, 9 x 1 1/2 inches, with shortening.  Line bottoms of pans with waxed paper or cooking parchment paper.

2. Melt chocolate chips and margarine in heavy 2 quart saucepan over medium heat, stirring constantly; cool 5 minutes.  Stir in flour until smooth.  Stir in egg yolks until well blended. 

3. Beat egg whites in large bowl with electric mixer on high speed until foamy.  Beat in sugar, 1 tablespoon at a time, until soft peaks form.  Fold chocolate mixture into egg whites.  Fold in toasted hazelnuts.  Spread in pans.

4 Bake about 25 minutes or until tops of cakes appear dry and toothpick inserted in center comes out clean.  Cool 5 minutes. Run knife along side of each cake to loosen; remove from pan to wire rack.  Remove waxed paper.  Cool completely.  

5. Prepare Chocolate Truffle Filling.  Spread 2/3 cup of the filling on bottom layer. Top with other layer.  Frost top and sides of cake with remaining filling.  Drizzle with any remaining filling and garnish with hazelnuts.

Chocolate Truffle Filling

Prep: 5 min; Cook: 5 min; Chill: 40 min

Makes 12 servings, about 1 2/3 cups

1 pkg (12 ounces) semisweet chocolate chips (2 cups)

1/4 cup stick margarine or butter

1/2 cup whipping (heavy) cream or hazelnut-flavored nondairy liquid creamer

1. Heat chocolate chips and margarine in heavy 2-quart saucepan over low heat, stirring constantly, until chocolate is melted; remove from heat.

2. Stir in whipping cream.  Refrigerate 30-40 minutes, stirring frequently, just until thick enough to mound and hold its shape when dropped from a spoon.  If filling becomes too thick, microwave on High (100%) 10 to 15 seconds to soften.  Fills and frosts one 8- or 9-inch cake layer, split.