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Dated:9/27/2005

TRUFFLES TORTE

Filed under: — admin

TRUFFLES TORTE
(serves 10)
Ingredients:
13 oz semisweet chocolate
2 oz unsweet chocolate
3 T flour
7 oz (2 c) pecans, finely ground
2.5 sticks butter
3/4 c sugar
7 egg yolks
5 egg whites
pinch salt
2 T butter, room temp
1 T + 1 t rum or cognac
cocoa
Instructions:
Butter 9×2 or 9×3 springform, dust lightly with breadcrumbs. Melt, cool slightly 4 oz semisweet chocolate and 2 oz unsweet chocolate.Mix 3 T flour and 7 oz (2 c) pecans, finely ground.Cream 1.5 sticks butter. Add, beat mod-high for 1-2′ 3/4 c 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 and 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 and cool.Melt 3 oz semisweet chocolate. Whisk in 2 T butter (room temp), then 1 yolk and 1 t 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 and cream 1 stick butter. Beat in chocolate and 1 egg yolk and 1 T rum or cognac. Beat briefly at high until a bit ligher in color.Frost cake, arrange truffles on top.