Chocolate Truffle Torte
Recipe type: dessert
Serves: one 8" cake
*This cake is incredibly rich and can serve a large amount of people as only a small slice is needed per serving. **This cake has been lightly adapted from the Chocolate Oblivion Truffle Torte recipe by Rose Levy Beranbaum in Food 52's book 'Genius Desserts'.
  • 1 pound(16 oz.) 60-70% high quality Chocolate, chopped
  • 1 cup(2 sticks) Unsalted Butter, cut in to cubes, at room temperature
  • 6 Large Eggs, at room temperaature
  • 2 cups Heavy Whipping Cream
  • ¼ cup Sugar
  • Cocoa powder, for dusting
  1. Preheat the oven to 425 degrees F.
  2. Butter the inside of an 8" Springform pan. Line bottom of the pan with a circle of parchment paper.
  3. Wrap the outside of the pan in two layers of tin foil to insure that no water seeps inside when the cake is baked in a water bath.
  4. Place the chocolate and butter in a large mixing bowl. Microwave at intervals of 30 seconds, stirring each time, until the chocolate is melted. This can also be done in a double boiler. Stir chocolate and butter together until combined.
  5. Fill a pan with about an inch of water and place over medium high heat. When the water is simmering, place a heat proof mixing bowl on top of the pan and add the eggs to it. Whisk constantly until the eggs are vey warm to the touch. Remove bowl from the pan and beat the eggs with an electric mixer until they have tripled in volume, and are light in color and fluffy.
  6. Use a rubber spatula to fold the eggs into the chocolate mixture, taking care not to deflate the eggs as you fold. Once the eggs and chocolate have been fully combined, pour the mixture into the prepared springform, gently leveling the top of the batter.
  7. Fill a roasting pan or large, deep cake pan with 1 inch of boiling water. Place the springform pan inside of the water-filled pan and very carefully transfer to the preheated oven. Bake for 15 minutes(yes, you read that right), or until top of the cake is just set. It will still be a bit jiggly.
  8. Carefully remove from the oven and let cool on a rack for 45 minutes.
  9. Cover and transfer to the refrigerator. Let chill until very cold, overnight, or 5-6 hours.
  10. To remove the cake, run a sharp knife along with inside of the pan, then remove the side of the springform pan. Invert the cake onto a serving platter and remove the bottom of the pan and parchment paper from what is now the top of the cake. If you find the bottom hard to remove, you can use a hairdryer to heat the metal for a few seconds to loosen, then remove.
  11. Place the cream and sugar in a bowl. Beat with an electric mixer to stiff peaks.
  12. Place cream in a piping bag and pipe on top of the cake.
  13. Dust the top of the cake with cocoa powder.
  14. To serve: Dip a sharp knife in hot water, wipe, and slice. Repeat with each cut you make for a perfectly clean slice.
Recipe by The Kitchen McCabe at