Truffles Torte

Total Time: 3 hrs Preparation Time: 2 hrs Cook Time: 1 hr

Ingredients

• Servings: 10
• 1/4 cup plain dried breadcrumbs
• 4 ounces semisweet chocolate
• 2 ounces unsweetened chocolate
• 3 tablespoons flour
• 2 cups finely ground toasted pecans
• 3/4 cup butter
• 3/4 cup sugar
• 5 egg yolks
• 5 egg whites
• 1 pinch salt
• 3 ounces semisweet chocolate
• 2 tablespoons butter, softened
• 1 egg yolk
• 1/2 teaspoon rum flavoring
• cocoa
• 6 ounces semisweet chocolate, melted
• 1/2 cup butter, softened
• 1 egg yolk
• 1 1/2 teaspoons rum flavoring

Recipe

• 1 torte: toast& grinds pecans (cool, place in gallon ziplock bag and crush w/ rolling pin).
• 2 butter springform pan then dust lightly with breadcrumbs.
• 3 tap off excess crumbs.
• 4 preheat oven to 350 degrees f.
• 5 melt the two chocolates until melted.
• 6 cool slightly and set aside.
• 7 mix ground pecans and flour.
• 8 set aside.
• 9 cream butter and sugar until light.
• 10 add egg yolks one at a time to the creamed sugar and butter.
• 11 gradually add melted chocolate and then nut mixture.
• 12 in another bowl beat egg whites until stiff but not dry.
• 13 add salt.
• 14 stir a small amount of whites into chocolate mixture.
• 15 then fold in the rest gradually.
• 16 pour chocolate mixture into springform pan and level gently.
• 17 bake for 1 hour.
• 18 cool 15 minutes and remove from pan.
• 19 truffles: melt 3 oz of chocolate.
• 20 whisk in 2 tbls softened butter.
• 21 whisk in yolk and rum flavoring.
• 22 drop in 10 mounds on waxed paper.
• 23 let stand for 30-60 minutes until firm enough to handle.
• 24 coat hands w/ cocoa and roll into balls.
• 25 roll balls in cocoa and set aside.
• 26 frosting: melt 6 oz of chocolate and set aside.
• 27 cream ½ c.
• 28 softened butter until light.
• 29 beat in chocolate.
• 30 beat in egg yolk and rum flavoring.
• 31 beat on high speed until light and fluffy.
• 32 frost cooled cake.
• 33 arrange truffles on top.
• 34 serve.