Cafe Pasqual's Chocolate Truffle Torte Recipe
Eating Out ... In
Restaurant Recipes from Razzle Dazzle Recipes
Cafe Pasqual's Chocolate Truffle Torte
Makes 1 9-inch torte; serves 8 to 10
1 1/2 pounds semisweet chocolate
2 cups heavy cream
2 tablespoons unsalted butter
High quality, unsweetened cocoa powder for dusting
Combine chocolate, cream and butter in the top pan of a double
boiler over simmering water. Do not allow chocolate to become too
hot, or it will become hard and dry.
When chocolate mixture is completely melted, remove from heat and
whisk with a balloon whisk until all the ingredients are well
incorporated. Line bottom of a 9-inch springform pan with wax paper
and pour chocolate mixture into pan. Let cool and then cover and
chill at least 6 hours, or up to 48 hours before serving.
To prepare torte for serving, run blade of a small, sharp pointed
knife around edge of torte to loosen it from sides of pan. Unclasp
and remove ring from springform pan.
Run long, flat icing spatula between torte and springform pan bottom
to detach torte. Invert serving plate over torte; Place one hand
beneath pan bottom and one hand over serving plate; invert so torte
rests on serving plate. Remove pan bottom and wax paper from top of
torte. Using a fine meshed strainer or shaker, dust top with cocoa
powder. Slice into individual servings. Refrigerate any leftovers.
Source: Cafe Pasqual, Santa Fe, New Mexico
Razzle Dazzle Recipes
Don't forget to visit our other
Recipe Site at
That's My Home