#MiddleburyCT #ChocolateTruffleTorte #Valentine’sDay
It’s sweets for the sweet on Valentine’s Day! Believe it or not, you only need two ingredients to create this rich, decadent chocolate torte. Yes, just two! If you’ve been following my foodie adventures, you know I love geeking out over food science, and this recipe is no exception. Variations of this cake have been making the rounds online for years, and Valentine’s Day felt like the perfect time to give it a whirl.
The best part? It’s historically wonderfully affordable, all you need are eggs and chocolate. Let’s keep our fingers crossed that egg prices won’t skyrocket between the time of my writing and you reading this. While some may hesitate at the thought of whipping egg whites into a meringue, let me assure you: If you have a mixer, you can absolutely do this.
Here’s why it works: Eggs are amazing. Separating the yolks from the whites allows the yolks to add richness while emulsifying the chocolate. Meanwhile, the whipped egg whites transform into a meringue that provides all the lift and structure this cake needs. The result? It’s like a chocolate souffle and a truffle had a baby. And yes, I ate it.
The ultimate Valentine’s Day treat – decadent, velvety, and perfectly irresistible. (www.JasonCoblentz.com)
Chocolate Truffle Torte
Yield: 8 servings
Total Time: 45 minutes
10 ounces of good quality chocolate, finely chopped
4 eggs, separated
Preheat the oven to 350 F. Line an 8-inch springform pan or a round cake pan with parchment paper. Cut a circle for the bottom and a sleeve for the sides. Use cooking spray to keep the paper in place (spray the pan so the paper will stick), but don’t spray the paper itself.
Separate the eggs, ensuring no yolks mix into the whites. Melt the chocolate in the microwave for 30-second intervals, stirring until smooth, and set aside to cool.
Using a hand or stand mixer, whip the egg whites until stiff peaks form. By hand, whisk the egg yolks into the cooled chocolate. It may seize up at first – keep whisking, and it will smooth out.
Add one-third of the meringue to the chocolate mixture and whisk it to lighten it. Using a spatula, gently fold in half of the remaining meringue to incorporate and then fold in the rest until just combined.
Pour the batter into the prepared pan and bake for 30 to 35 minutes. The cake will puff up like a souffle as it bakes but it will fall as it cools – that’s exactly what you want!
Once cool, serve as is or dust with powdered sugar. This cake is beautifully paired with a dollop of whipped cream and fresh berries.
For an extra flourish, drizzle with warm chocolate ganache or add a scoop of ice cream. It’s a showstopper dessert that’s deceptively simple to make.
Chocolate Tips
Since chocolate is the star here, choose wisely. Purchasing the best-quality chocolate you can comfortably afford will make all the difference. I found semi-sweet chocolate to be the perfect balance, though my kids preferred milk chocolate. Feeling adventurous? Try using chocolate bars flavored with orange, raspberry or even chili for a unique twist.
This Valentine’s Day, treat yourself and your loved ones to a dessert that’s indulgent, effortless and oh-so-impressive. Remember: Thick and dense is fabulous in a cake – but maybe not in a Valentine. Once again, choose wisely.
If you love this recipe, you’ll adore the weekly inspiration I share in my free newsletter. From budget-friendly meal ideas to clever kitchen tips, there’s always something to make your life a little sweeter. Sign up at DivasOnADime.com and join our community!
Lifestyle expert Patti Diamond is the penny-pinching, party-planning, recipe developer and content creator of the website Divas On A Dime – Where Frugal, Meets Fabulous! Visit Patti at www.divasonadime.com and join the conversation on Facebook at DivasOnADimeDotCom. Email Patti at divapatti@divasonadime.com
© 2024 King Features Synd., Inc.
You must be logged in to post a comment.