Monday, 14 April 2014

Chocolate Truffle Torte

Whenever i am running out of time i always 'go to' this dessert. It's decadent, rich and is unashamedly all chocolate.

With Autumn rolling in, there is nothing like chocolate baking in the oven to remind me of cool days with foggy windows, on the couch sipping coffee,  eating cake and a reading a good book.

The beauty about this dessert is that the batter is so fluffy and when you refrigerate it, it doubles up as a mousse. Needless to say it is an impressive dessert that you can dress up with crushed pistachios, raspberries or large strawberries.

Items you need:

- 6 eggs (yolks and whites seperated)
- 1 cup of caster sugar
- 250 grams of quality dark chocolate
- 250 grams of butter (0.55lbs)

What's Next?

1. Preheat the oven to 170 degrees celsius (330 Farenheit)

2. Line a round baking tin

3. Place a heat proof bowl over a pot of simmering water

4. Add the butter and chocolate in to the bowl and stir till everything has melted. Be sure to keep the water on simmer and not boiling

5. With a hand held mixer beat the egg yolks and sugar together till smooth. Add the chocolate mixture into the egg yolks and stir through.

6. Whip the egg whites until it is a meringue consistency and peaks form. Then fold the egg whites in to the chocolate batter.

7. Leave at least 2 cups of the batter aside and refrigerate. (at this point you may like to make a mousse out of it or use the remaining batter to ice the cake)

8. Pour into a round tin and place in the oven for 45 mins, checking with a skewer. If there is no batter stuck on to the skewer, the cake is ready.

8. Remove the cake and cool. Use the remaining chocolate batter to coat the cake. Add strawberries, nuts or other berry fruits to your liking.


  1. You don't mention the butter in the ingredients. How much does it take?

  2. apologies Lauren. You add 250grams or 0.55lbs. Please let me know how you go :)