John S Chocolate Truffle Torte Recipe

Back to John’s Chocolate-Truffle Torte All Reviews for John’s Chocolate-Truffle Torte - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary prep: 25 mins total: 1 hr Servings: 10 med103596_0408_choc_torte.jpg

Ingredients Ingredient Checklist Unsalted butter, room temperature, for baking pan 1 pound semisweet chocolate, coarsely chopped 6 large eggs, room temperature 2 tablespoons sugar 1/2 teaspoon salt 2 tablespoons dark rum 1/2 cup heavy cream, whipped to soft peaks, plus more for serving (optional)

Cook’s Notes Baking this torte in a hot-water bath helps set the cake so it doesn’t crack. Pick a top-notch variety of chocolate to achieve an intense cocoa flavor, and add rum for a delicious depth (or use your favorite liqueur).

Gallery Read the full recipe after the video.

Recipe Summary prep: 25 mins total: 1 hr Servings: 10 med103596_0408_choc_torte.jpg

Gallery

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 25 mins total: 1 hr Servings: 10

Recipe Summary

prep: 25 mins total: 1 hr

Servings: 10

prep: 25 mins

total: 1 hr

prep:

25 mins

total:

1 hr

Servings: 10

med103596_0408_choc_torte.jpg

Ingredients

Unsalted butter, room temperature, for baking pan 1 pound semisweet chocolate, coarsely chopped 6 large eggs, room temperature 2 tablespoons sugar 1/2 teaspoon salt 2 tablespoons dark rum 1/2 cup heavy cream, whipped to soft peaks, plus more for serving (optional)

Directions

Preheat oven to 350 degrees. Assemble a 9-inch springform pan with the raised side of the bottom part facing down; secure side. Butter pan; line side with a long strip of waxed or parchment paper. Butter paper. Wrap bottom and side of pan with aluminum foil (to prevent water from seeping in); do not tuck foil inside pan. Set a kettle of water to boil for step 5.

In a large heatproof bowl set over (not in) a pan of simmering water, melt chocolate. Remove bowl from pan, and let cool to room temperature.

In another large bowl, using an electric mixer on high, beat eggs, sugar, salt, and rum until mixture is thick, foamy, and forms a ribbon when you lift the beater, 4 to 6 minutes.

Stir half the egg mixture into the cooled chocolate to lighten. Fold in remaining egg mixture, then whipped cream. Spoon batter into prepared pan, and smooth top.

Place springform pan in a roasting pan; carefully pour hot water from the kettle to come halfway up the side of the springform pan. Bake until torte is set and firm to the touch, about 30 minutes.

Transfer springform pan to a wire rack; remove foil and let cool to room temperature. Refrigerate torte in pan until well chilled, about 3 hours. To serve, release side. Using a knife dipped in warm water, cut torte into thin slices. Serve with whipped cream, if desired.

Cook’s Notes

Baking this torte in a hot-water bath helps set the cake so it doesn’t crack. Pick a top-notch variety of chocolate to achieve an intense cocoa flavor, and add rum for a delicious depth (or use your favorite liqueur).

Reviews (6)

 Add Rating & Review     23 Ratings   5 star values:        4    4 star values:        9    3 star values:        6    2 star values:        4    1 star values:        0

Reviews (6)

Add Rating & Review     23 Ratings   5 star values:        4    4 star values:        9    3 star values:        6    2 star values:        4    1 star values:        0

Add Rating & Review

23 Ratings 5 star values: 4 4 star values: 9 3 star values: 6 2 star values: 4 1 star values: 0

5 star values: 4 4 star values: 9 3 star values: 6 2 star values: 4 1 star values: 0

Martha Stewart Member     Rating: Unrated       03/18/2009   One of my ABSOLUTE FAVORITE recipes that I make over and over again! Definitely for dark chocolate lovers. I use Ghiradelli Semisweet chocolate chips and sometimes leave the Rum out (although I have added Kaluha to it for substitute). This has a very deep and rich flavor so choose your chocolate well. If you love the chocolate by itself, you will definitely love it in this recipe. I'd like to use my favorite Belgium chocolate next time I make this which will be very soon.  

Martha Stewart Member     Rating: Unrated       01/12/2009   A most delicious and easy Truffle Torte. My friends and family enjoyed it a lot! Thanks for a great recipe for chocolate addicts!  

Martha Stewart Member     Rating: Unrated       07/22/2008   farahazwati, does that include extracts (extracts are made from alcohol)? Rum extract would be a good alternative.  

Martha Stewart Member     Rating: Unrated       07/15/2008   Hi all, I do not consume any alcohol, is there any substitute for rum? pls help me  

Martha Stewart Member     Rating: Unrated       06/06/2008   I uses one pound of semisweet chocolate and 4 tablespoons of sugar but it still produced the densest chocolate taste ever. Rum definitely is too much too. Well, it was so strong chocolate flavor that nobody around here could eat the tart without a double dose of whipped cream to soften the dense chocolate taste. I don't recommend it, specially for families. It is an adult chocolate taste with an excessive bitter chocolate flavor.

Martha Stewart Member

Rating: Unrated 03/18/2009

One of my ABSOLUTE FAVORITE recipes that I make over and over again! Definitely for dark chocolate lovers. I use Ghiradelli Semisweet chocolate chips and sometimes leave the Rum out (although I have added Kaluha to it for substitute). This has a very deep and rich flavor so choose your chocolate well. If you love the chocolate by itself, you will definitely love it in this recipe. I’d like to use my favorite Belgium chocolate next time I make this which will be very soon.

Rating: Unrated

Rating: Unrated 01/12/2009

A most delicious and easy Truffle Torte. My friends and family enjoyed it a lot! Thanks for a great recipe for chocolate addicts!

Rating: Unrated 07/22/2008

farahazwati, does that include extracts (extracts are made from alcohol)? Rum extract would be a good alternative.

Rating: Unrated 07/15/2008

Hi all, I do not consume any alcohol, is there any substitute for rum? pls help me

Rating: Unrated 06/06/2008

I uses one pound of semisweet chocolate and 4 tablespoons of sugar but it still produced the densest chocolate taste ever. Rum definitely is too much too. Well, it was so strong chocolate flavor that nobody around here could eat the tart without a double dose of whipped cream to soften the dense chocolate taste. I don’t recommend it, specially for families. It is an adult chocolate taste with an excessive bitter chocolate flavor.

All Reviews for John’s Chocolate-Truffle Torte

of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for John’s Chocolate-Truffle Torte

of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest

Gallery#

Recipe Summary#

Ingredients#

Directions#

Cook’s Notes#

Reviews (6)#

All Reviews for John’s Chocolate-Truffle Torte#

Gallery

Recipe Summary

Ingredients

Directions

Cook’s Notes

Reviews (6)

All Reviews for John’s Chocolate-Truffle Torte