Chocolate Truffle Torte

By Chad Carns

Luxurious gluten-free chocolate dessert that feels light.

Chocolate is the way to your date’s heart but a heavy chocolate dessert is a way to put your date to sleep. My Chocolate Torte is one of the most gourmet desserts that I created. Buy quality chocolate for this dish.


1 T butter
2 1/2 sticks butter
10 oz bittersweet chocolate (72 percent cocoa)
10 egg yolks
1 c sugar, divided
1 t vanilla extract
1/2 t salt
9 large egg whites
1 parchment paper sheet


8 oz bittersweet chocolate
1 c heavy whipping cream
1 c hazelnuts, chopped



Torte – Preheat oven to 350 degrees. Coat 10-inch springform pan with 1 tablespoon of butter. Line bottom with parchment paper. Place chocolate and 2 1/2 cups of butter in metal bowl. Set bowl on top of saucepan with simmering water. Stir until smooth. Cool.

In a large bowl, beat yolks, 1/2 cup of sugar, vanilla and salt with an electric mixer until light in color. Fold in chocolate mixture. Whip egg whites with salt and cream of tartar. Slowly add remaining sugar once the egg whites become frothy. Whip until egg whites form soft peaks. Fold into the chocolate mixture. Pour batter into 8- inch pie  pan. Bake for 45 minutes. Cool torte for 20 minutes on a rack. Slide knife around torte’s edge to loosen. Remove pan’s sides.

Ganache – Place chocolate and cream in a metal bowl. Place bowl on top of saucepan with simmering water. Stir until smooth. Cool for 5 minutes. Spread 1 cup ganache over torte and freeze for 2 minutes. Pour remaining ganache over cake. Pack hazelnuts on side of torte. Chill torte for 1 hour.

Chocolate Truffle Torte
Categories are measured on a scale of 0-10. Find out more about our measuring system »
Skill Level5
Time 5

About The Author

Chad Carns
Founder / Food & Drink Editor

Chad Carns put his Digital Creative Director job on hold to follow his passion for food, wine and culture downtown to Greenwich Village where he wrote, designed and independently published The Gourmet Bachelor, a trendy cookbook featuring easy recipes for two. Carns studied culinary arts and wine at prestigious institutions in NYC. He is a distinguished guest judge at International Culinary Center, certified Tuscan Wine Master and Founder / Food and Drink Editor of The Gourmet Bachelor.

Leave a Reply

Your email address will not be published.