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Name: Truffles Torte
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 2 1/2 Sticks butter; 7 Egg yolks; 3 tb Flour; 2 c Pecans, finely ground; 1 tb + 1 tsp. rum or cognac; 3/4 c Sugar; 2 oz Unsweet chocolate; 5 Egg whites; pn Salt; 2 tb Butter, room temp; 13 oz Semisweet chocolate; Cocoa

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INGREDIENTS

2 1/2 Sticks butter
7 Egg yolks
3 tb Flour
2 c Pecans, finely ground
1 tb + 1 tsp. rum or cognac
3/4 c Sugar
2 oz Unsweet chocolate
5 Egg whites
pn Salt
2 tb Butter, room temp
13 oz Semisweet chocolate
Cocoa

Servings

INSTRUCTIONS

Butter 9x2 or 9x3 springform, dust lightly with breadcrumbs. Melt, cool slightly 4 oz semisweet chocolate & 2 oz unsweet chocolate. Mix 3 Tbls. flour & 2 cups pecans, finely ground. Cream 1.5 sticks butter. Add, beat mod-high for 1-2 3/4 cup sugar. Add one at a time, beating well 5 egg yolks. Add chocolate on low, then nuts, gradually. Beat to stiff but not dry 5 whites & a pinch of salt. Stir a bit into chocolate, then fold in rest in 3 or 4 batches. Level into pan by rotating rapidly. Bake 1 hr at 350. Cool 15, remove from pan & cool. Melt 3 oz semisweet chocolate. Whisk in 2 Tbls. butter (room temp), then 1 yolk & 1 tsp. rum or cognac. Drop in ten mounds on wax paper. Stand 30-60 until firm enough to handle. Coat hands with cocoa, roll into uneven ball, roll in cocoa Melt 6 oz semisweet chocolate & cream 1 stick butter. Beat in chocolate & 1 egg yolk & 1 Tbls. rum or cognac. Beat briefly at high until a bit ligher in color. Frost cake, arrange truffles on top. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

NOTES

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Truffles Torte

2 1/2 Sticks butter
7 Egg yolks
3 tb Flour
2 c Pecans, finely ground
1 tb + 1 tsp. rum or cognac
3/4 c Sugar
2 oz Unsweet chocolate
5 Egg whites
 pn Salt
2 tb Butter, room temp
13 oz Semisweet chocolate
 Cocoa

Butter 9x2 or 9x3 springform, dust lightly with breadcrumbs. Melt,  cool slightly 4 oz semisweet chocolate & 2 oz unsweet chocolate. Mix  3 Tbls. flour & 2 cups pecans, finely ground. Cream 1.5 sticks  butter. Add, beat mod-high for 1-2 3/4 cup sugar. Add one at a time,  beating well 5 egg yolks. Add chocolate on low, then nuts, gradually.  Beat to stiff but not dry 5 whites & a pinch of salt.  Stir a bit  into chocolate, then fold in rest in 3 or 4 batches. Level into pan  by rotating rapidly. Bake 1 hr at 350. Cool 15, remove from pan &  cool. Melt 3 oz semisweet chocolate. Whisk in 2 Tbls. butter (room  temp), then 1 yolk & 1 tsp. rum or cognac. Drop in ten mounds on wax  paper. Stand 30-60 until firm enough to handle. Coat hands with  cocoa, roll into uneven ball, roll in cocoa Melt 6 oz semisweet  chocolate & cream 1 stick butter. Beat in chocolate & 1 egg yolk & 1  Tbls. rum or cognac. Beat briefly at high until a bit ligher in  color. Frost cake, arrange truffles on top.    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

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Nutrition

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Serving Size: 1 Serving (3411g)
Recipe Makes: 1 Servings

Calories: 11154
Calories from Fat: 7411 (66%)

Amt Per Serving		% DV

	Total Fat 823.5g	1098 %
	Saturated Fat 446.6g	2233 %
	Monounsaturated Fat 267.3g
	Polyunsanturated Fat 60.9g
Cholesterol 12962.4mg		3988 %
Sodium 5396mg		186 %
Potassium 4176.3mg		110 %
Total Carbohydrate 745.9g		219 %
	Dietary Fiber 22.6g	90 %
	Sugars, other 723.3g
Protein 282.1g		403 %
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: 11154

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