This is my last entry into this year’s #Choctoberfest event, and I’ve saved the best for last.
(Technically, I just saved it for second, but also for last.)
This cake is beautiful, pretty easy (albeit a bit time-consuming) to make, and is perfect for those instances where you want to wow someone with your baking skills, but you also don’t have time to go to culinary school.
Thanks to everyone who checked out mine and everyone else’s recipes during this year’s #Choctoberfest! Make sure to visit the link-up at the bottom of the page to see the other chocolate recipes posted today and to see my entry from Monday if you haven’t entered to win our awesome prize pack.
Chocolate Truffle Torte
Serves 8-10
From Clueless in the Kitchen
Ingredients
Cake
- 4 eggs
- 3/4 cup sugar (I used sugar from our awesome sponsor, Imperial Sugar!)
- 1/3 cup flour
- 2 tsp. cornstarch
- 1/4 cup unsweetened cocoa powder
Filling
- 1/2 – 1 cup raspberry jam/preserves
- 5 squares semi-sweet baking chocolate, melted and cooled
- 1 1/2 cups whipping cream
- Preheat oven to 350°F.
- With an electric mixer, beat the eggs with the sugar on high speed until thick and light in color, about 5 minutes.
- Gradually add the flour, cornstarch, and cocoa powder. Pour this mixture in a greased and floured springform pan and bake for 25-30 minutes.
- Let cool, then run a knife around the sides of the pan to loosen the cake, and remove the sides from the pan. Slice a thin layer from the top of the cake, crumble, and set aside. Put the rest of the cake back in the pan.
- Spread the raspberry jam/preserves over the top of the cake.
- Pour the whipping cream into a bowl and whip with an electric mixer until thick. Fold the chocolate into the whipped cream and sprinkle the crumbled cake bits over the top of the cake.
- Cover with plastic wrap and chill for at least 3 hours.
- Just before serving, remove the sides of the pan.
You are invited to the Inlinkz link party!
