Flourless Chocolate Truffle Torte

by Van Glass | October 11, 2014



Melt sugar, chocolate, and butter together in a double boiler until smooth and remove from heat.  Beat eggs until quadrupled in volume, and add to the chocolate mixture.

Line an 8” cake pan and spray foil with cooking oil, and pour in above chocolate/egg batter.  Bake 30 minutes at 350° F.  Cool cake on rack for thirty minutes, then refrigerate for an hour or more, until serving.  Remove foil and cut.  A dollop of whipped cream and chocolate shavings on top may be added at serving time.

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