Chocolate Truffle Torte

Name: Chocolate Truffle Torte
Yield: Serves 10 to 12
Ingredients: Unsweetened cocoa powder, confectioners’ sugar, and blackberry sauce for garnishing (optional); 2 teaspoons grated orange zest; Pinch of kosher or sea salt; Pinch of kosher or sea salt; Unsweetened cocoa powder, confectioners’ sugar, and blackberry sauce for garnishing (optional); 10 ounces bittersweet chocolate, finely chopped; 1½ cup (1¼ sticks) unsalted butter, plus additional for the pan; ½ cup sugar; 8 large eggs, separated; 1 tablespoon instant espresso or 2 tablespoons dark rum (optional); 1 tablespoon instant espresso or 2 tablespoons dark rum (optional)

Preparation info

Serves
10 to 12

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

So, this is my “death by chocolate” contribution to the world of cooking, a loving send-off to life itself, and a heck of a way to go, at that! A little slice is all you need. I love serving this with some very slightly sweetened blackberry sauce or barely sweetened whipped cream to help balance some of the richness.

Ingredients

1½ cup (1¼ sticks) unsalted butter, plus additional for the pan
10 ounces bitterswee

Dessert
Gluten-free
Pie
Vegetarian

Method

Preheat the oven to 350°F. Very lightly butter a 9-inch springform pan and place a circle of parchment or waxed paper on the bottom. In a small saucepan over low heat, melt the ½ cup butter until just melted but not hot. Add the chocolate and espresso powder (if using), and whisk until