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Name: Chocolate Truffle Torte
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10
Cuisine: American
Ingredients: Good unsweetened cocoa; 2 ts Grated orange zest; (or 2 tablespoons dark rum);; Blackberry coulis; 8 Egg yolks; 10 oz Unsalted sweet butter -; (2; 1 pn Salt; 10 oz Bittersweet chocolate - (1; Powdered sugar; 1 1/4 c Sugar; 1 tb Instant espresso; optional; 6 Egg whites

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INGREDIENTS

Good unsweetened cocoa
2 ts Grated orange zest
(or 2 tablespoons dark rum);
Blackberry coulis
8 Egg yolks
10 oz Unsalted sweet butter -; (2
1 pn Salt
10 oz Bittersweet chocolate - (1
Powdered sugar
1 1/4 c Sugar
1 tb Instant espresso; optional
6 Egg whites
=== GARNISH ===

Servings

INSTRUCTIONS

Over low heat, warm butter until just melted but not hot. Add chocolate and espresso powder or rum and whisk until melted. Cool slightly. In a separate bowl beat yolks and half the sugar until light in color. Add warm chocolate mixture and mix together. With a mixer, separately whip egg whites with a pinch of salt and orange zest and add remaining sugar gradually just until firm peaks are formed. Stir in one quarter of whipped whites into chocolate mixture to lighten it. Carefully fold in remaining whites. Very lightly oil or butter a 9-inch springform pan and place a circle of parchment or waxed paper on bottom. Pour batter into pan and bake at 350 degrees for one hour. Cool and refrigerate if not serving same day. Note that cake will have a "cracked" top surface which is part of its charm! To serve: Slice in small wedges and dust alternately with good unsweetened cocoa and powdered sugar and a tablespoon or two of blackberry coulis on plate if desired. This recipe yields one 9-inch cake that serves 10 to 12. Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9631 broadcast 08-09-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-02-1996 Recipe by: John Ash

NOTES

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Chocolate Truffle Torte

Good unsweetened cocoa
2 ts Grated orange zest
 (or 2 tablespoons dark rum);
 Blackberry coulis
8 Egg yolks
10 oz Unsalted sweet butter -; (2
1 pn Salt
10 oz Bittersweet chocolate - (1
 Powdered sugar
1 1/4 c Sugar
1 tb Instant espresso; optional
6 Egg whites
 === GARNISH ===

Over low heat, warm butter until just melted but not hot. Add  chocolate and espresso powder or rum and whisk until melted. Cool  slightly. In a separate bowl beat yolks and half the sugar until  light in color. Add warm chocolate mixture and mix together. With a  mixer, separately whip egg whites with a pinch of salt and orange  zest and add remaining sugar gradually just until firm peaks are  formed. Stir in one quarter of whipped whites into chocolate mixture  to lighten it. Carefully fold in remaining whites. Very lightly oil  or butter a 9-inch springform pan and place a circle of parchment or  waxed paper on bottom. Pour batter into pan and bake at 350 degrees  for one hour. Cool and refrigerate if not serving same day. Note that  cake will have a "cracked" top surface which is part of its charm! To  serve: Slice in small wedges and dust alternately with good  unsweetened cocoa and powdered sugar and a tablespoon or two of  blackberry coulis on plate if desired. This recipe yields one 9-inch  cake that serves 10 to 12.    Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK -  (Show # CR-9631 broadcast 08-09-1996) Downloaded from their Web-Site -  http://www.foodtv.com    Formatted for MasterCook by MR MAD, aka Joe Comiskey -  jpmd44a@prodigy.com    09-02-1996    Recipe by: John Ash

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Nutrition

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Serving Size: 1 Serving (361g)
Recipe Makes: 10 servings

Calories: 699
Calories from Fat: 262 (37%)

Amt Per Serving		% DV

	Total Fat 29.1g	39 %
	Saturated Fat 10.4g	52 %
	Monounsaturated Fat 12.8g
	Polyunsanturated Fat 4.6g
Cholesterol 1342.6mg		413 %
Sodium 249.5mg		9 %
Potassium 315.6mg		8 %
Total Carbohydrate 81.5g		24 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 81.4g
Protein 30.2g		43 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 699

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