I'm all about getting the balance right. Which means if you eat your vegetables you get to have cake. This beautiful chocolate truffle torte is much easier than you think and no baking required. Perfect as a summer dessert.
Okay, so who makes desserts? Who enjoys baking? And who enjoys eating the wares? Well, I have discovered that I fall into all three categories. By a landslide the the third..ha!
I had a falling out with baking for a while because I found I lacked self control on the eating front. And when you write a food blog, you find yourself tempted to make new things all the time so you have recipes to share with all you lovely people. So, it becomes a no brainer to come up with new desserts, cakes, cookies and whatnots.
However, then you find yourself in the kitchen at midnight sneaking just a small piece of cake. Telling yourself that it's just small so it doesn't count, or if you don't sit and eat it's like it never happened, or if you just take a sliver at at time, it just doesn't matter. I also fell into all of those categories.
Then I resorted to putting it in the freezer. Surely, it's safe there. I mean who wants to eat frozen cake, scones, biscuits, etc. I'll tell you who, me! I have discovered that I actually don't mind frozen cake. It's quite good if you can get past the ice crystals and the teeth freeze.
So you see this has always been my problem. Self control. Or in my case, lack of it.
So I went through a phase when I only baked things that I knew the kids loved and would finish off in a hurry so there was no temptation left for me to worry about. Funny enough, it got pretty boring pretty quick. So, I had a few choices. Choice number one, go back to baking and eating all that I desired. I mean there really is no shame in stretch pants! Choice number two, go back to baking and learn self control. Ummm, that's tough.
I tired and struggled so many times over the years but finally feel in a pretty good place. I can bake and manage not to eat all of it. Shamefully, that has happened in the past. So, now I don't restrict my baking and somehow manage to have portion control...sometimes. So all is good and I can continue creating beautiful treats like this on you see here.
Which brings me to this torte and why it's so perfect for lack of self control people like me. Because it's small. In fact the torte you see in front of you it a mere 6 inch diameter tote. Teeny tiny. I have decided the way forward to to sometimes make small desserts then I don't have so much quilt to deal with...ha! So this is the perfect dessert for a small dinner party of if you feel like pushing the boat out and treating yourself.
Would like to point out that this recipe came from a friend, so it's not my creation. I changed a few things, merely out of necessity not because I felt the need. The original recipe called for glucose and amaretto biscuits. I had neither so used golden syrup and cinnamon wafer biscuits. Remember substitution is you best friend in the kitchen.
The strawberry puree was completely one me though. A nice little touch. Oh an in the end I also served it with a little dolip of fresh whipped cream. Because why not!
Let's talk about the torte!
It's divine, what more can I say. If you are looking for a no bake dessert to impress over the summer months, this is it.
Since chocolate is the main ingredient in this dessert, make it count. Get the good stuff and you won't be disappointed. I used Lindt 70% cocoa and it was the perfect richness that you would expect from a really good torte. You can use chocolate of your choice, but make sure it's high in cocoa and a good quality one. I've said that a few times now I know.
Make sure you melt the chocolate in a pot over another pot with simmering water. This is quite important. If you try and do it over direct heat, you will likely make the chocolate melt but go hard very quickly. Chocolate is quite sensitive to heat. So do it the gentle way over simmering water. That way, you will have perfect melted chocolate every single time. Again, I speak from experience of having somewhat hard and curdled chocolate many times in the past.
When you combine the whipped cream and the chocolate, do it slowly and just until it's combined. This is what will help give the torte a almost dense mousse like texture. You will see it all in the recipe below.
That just about sums up the delicious torte.
Happy baking friends and enjoy your cake!
Chocolate Truffle Torte
Serves 6 / Prep time: 20 minutes / Refrigerate time: 3 hours
For the torte:
1 1/4 Cups/125 grams cinnamon wafer biscuits, crushed up
1/4 Cup butter/65 grams butter, melted
1 3/4 Cups/420 ml double cream, divided
8 oz/200 grams 70% chocolate, divided
1 Tablespoon rum
1 Tablespoon golden syrup
2 oz/50 grams white chocolate
For serving and garnish:
1 Cup/150 grams fresh strawberries, pureed
1/4 Cup/30 grams cinnamon wafer biscuits, crushed up
Grease and line with plastic wrap a 6 inch spring form pan. Set aside
In a medium sized bowl, combine the crushed biscuits with the melted butter. Stir to combine. Press firmly and evenly into the prepared pan.
In a saucepan set over a saucepan of simmering water, add 5 oz/125 grams of the chocolate, the golden syrup and the rum. Stir until it all melts and remove from the heat.
In the bowl of your electric mixer, beat on high speed 1 cup/240 ml of the cream. Beat until it's light and fluffy.
Fold the cream into the chocolate mixture and stir until it is just combined. Pour into the prepared tin.
In a small saucepan, heat the remaining cream until just boiling. Remove from heat, add remaining chocolate and stir until melted. Evenly pour this second layer over the truffle layer of the torte.
In a clean saucepan set over simmering water, add the white chocolate and stir until it's melted. Drizzle this over the top of the torte.
Cover and refrigerate for at least three hours.
Suggested serving with extra biscuit crumbs and fresh strawberry puree. Decorated with a few edible flowers.
Click the downloadable link below to print recipe!
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