Ingredients for Chocolate Truffle Torte
- 1 cup pecan halves
- 1 ½ cups graham cracker crumbs
- 6 tablespoons (3 ounces) unsalted butter, melted
- 2 tablespoons granulated sugar (for crust) + ¾ cup granulated sugar (for batter)
- Semi Sweet Chocolate Chips
- ½ cup heavy whipping cream
- 6 large eggs
- ½ cup all-purpose flour
- 1 tablespoon vegetable oil
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How to Make Chocolate Truffle Torte
- Preheat oven to 350°F (175°C).
- Toast 1 cup pecan halves in 1 tablespoon of oil in a skillet over medium heat until fragrant and lightly browned (about 5-7 minutes). Let cool completely.
- Coarsely grind the toasted pecans using a food processor or by hand.
- In a medium bowl, combine the ground pecans, 1 ½ cups graham cracker crumbs, 6 tablespoons (3 ounces) unsalted butter, melted, and 2 tablespoons granulated sugar. Mix until well combined.
- Press the crust mixture firmly into the bottom and up the sides of a 9-inch torte pan or springform pan.
- Bake the crust for 5 minutes, then remove and let cool completely.
- In a medium saucepan, combine 12 ounces semi-sweet chocolate chips and ½ cup heavy whipping cream.
- Stir over low heat until the chocolate is completely melted and smooth. Remove from heat and set aside to cool slightly.
- In a large bowl, whisk together 6 large eggs, ½ cup all-purpose flour, and ¾ cup granulated sugar until light and fluffy (about 10 minutes using an electric mixer).
- Gently fold in ¼ of the cooled chocolate mixture into the egg mixture to temper it.
- Gently fold in the remaining chocolate mixture until just combined.
- Pour the batter into the prepared crust.
- Bake for 45-50 minutes, or until the torte is puffed and a toothpick inserted near the center comes out with moist crumbs (it won't be completely clean).
- Let the torte cool completely in the pan on a wire rack (at least 4 hours, preferably overnight) before serving.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
113g
Fat
57g
Carbs
12g
