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Prep Time: 120 Minutes Cook Time: 60 Minutes |
Ready In: 180 Minutes Servings: 10 |
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This torte is for a really special occasion. What a chocolate, chocolate, chocolate treat! Ingredients:
1/4 cup plain dried breadcrumbs |
4 ounces semisweet chocolate |
2 ounces unsweetened chocolate |
3 tablespoons flour |
2 cups finely ground toasted pecans |
3/4 cup butter |
3/4 cup sugar |
5 egg yolks |
5 egg whites |
1 pinch salt |
3 ounces semisweet chocolate |
2 tablespoons butter, softened |
1 egg yolk |
1/2 teaspoon rum flavoring |
cocoa |
6 ounces semisweet chocolate, melted |
1/2 cup butter, softened |
1 egg yolk |
1 1/2 teaspoons rum flavoring |
Directions:
1. Torte: Toast& grinds pecans (Cool, place in gallon ziplock bag and crush w/ rolling pin).
2. Butter springform pan then dust lightly with breadcrumbs.
3. Tap off excess crumbs.
4. Preheat oven to 350 degrees F.
5. Melt the two chocolates until melted.
6. Cool slightly and set aside.
7. Mix ground pecans and flour.
8. Set aside.
9. Cream butter and sugar until light.
10. Add egg yolks one at a time to the creamed sugar and butter.
11. Gradually add melted chocolate and then nut mixture.
12. In another bowl beat egg whites until stiff but not dry.
13. Add salt.
14. Stir a small amount of whites into chocolate mixture.
15. Then fold in the rest gradually.
16. Pour chocolate mixture into springform pan and level gently.
17. Bake for 1 hour.
18. Cool 15 minutes and remove from pan.
19. Truffles: Melt 3 oz of chocolate.
20. Whisk in 2 tbls softened butter.
21. Whisk in yolk and rum flavoring.
22. Drop in 10 mounds on waxed paper.
23. Let stand for 30-60 minutes until firm enough to handle.
24. Coat hands w/ cocoa and roll into balls.
25. Roll balls in cocoa and set aside.
26. Frosting: Melt 6 oz of chocolate and set aside.
27. Cream 1/2 c.
28. softened butter until light.
29. Beat in chocolate.
30. Beat in egg yolk and rum flavoring.
31. Beat on high speed until light and fluffy.
32. Frost cooled cake.
33. Arrange truffles on top.
34. Serve.
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