Skip to Content
Menu

Chocolate Truffle Torte

  • Save
  • Jump to Recipe
Betty Crocker Kitchens
Updated Aug 14, 2006
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Savor this rich chocolate torte. It’s a dessert classic—2 layers filled with rich chocolate goodness!

Chocolate Truffle Torte

  • Prep Time 35 min
  • Total 3 hr 0 min
  • Servings 12
  • Ingredients 10
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

Ingredients

Cake

  • 1 bag (6 oz) semisweet chocolate chips (1 cup)
  • 1/2 cup butter or margarine
  • 1/2 cup Gold Medal™ all-purpose flour
  • 4 eggs, separated
  • 1/2 cup sugar
  • 1 package (2 1/2 oz) hazelnuts (filberts), finely chopped, toasted (2/3 cup)

Filling and Garnish

  • 1 bag (12 oz) semisweet chocolate chips (2 cups)
  • 1/4 cup butter or margarine
  • 1/2 cup whipping cream or hazelnut-flavored nondairy liquid creamer
  • Whole or chopped hazelnuts, if desired
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 325°F. Grease bottoms and sides of two 9-inch round cake pans. Line bottoms of pans with waxed paper or cooking parchment paper. In 2-quart saucepan, melt 1 cup chocolate chips and 1/2 cup butter over medium heat, stirring constantly. Cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended.
  • Step 
    2
    In large bowl, beat egg whites with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time, until soft peaks form. Fold chocolate mixture into egg whites. Fold in toasted hazelnuts. Spread in pans.
  • Step 
    3
    Bake about 25 minutes or until tops of cakes appear dry and toothpick inserted in center comes out clean. Cool 5 minutes. Run knife around side of each cake to loosen; remove from pan to cooling rack. Remove waxed paper. Cool completely.
  • Step 
    4
    In 2-quart saucepan, heat 2 cups chocolate chips and 1/4 cup butter over low heat, stirring constantly, until chocolate is melted; remove from heat. Stir in whipping cream. Refrigerate 30 to 40 minutes, stirring frequently, just until thick enough to mound and hold its shape when dropped from a spoon. (If filling becomes too thick, microwave on High 10 to 15 seconds to soften.)
  • Step 
    5
    Place 1 cake layer on serving plate; spread with 2/3 cup filling. Top with remaining cake layer. Reserve 2 tablespoons filling. Frost side and top of cake with remaining filling. Drizzle with 2 tablespoons reserved filling. (If filling is too thick to drizzle, microwave on High 5 to 10 seconds to soften.) Garnish with hazelnuts.

Nutrition

465 Calories
33 g Total Fat
6 g Protein
41 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
465
Calories from Fat
295
Total Fat
33 g
Saturated Fat
13 g
Cholesterol
80 mg
Sodium
160 mg
Potassium
220 mg
Total Carbohydrate
41 g
Dietary Fiber
3 g
Protein
6 g
% Daily Value*:
Vitamin A
16%
16%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

© 2025 ®/TM General Mills All Rights Reserved

Reviews & Questions Section