Cafe Pasqual's Chocolate Truffle Torte - New Mexico

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Cafe Pasqual's Chocolate Truffle Torte - New Mexico

 

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.

 

Makes 1 (9-inch) torte; servings 8 to 10

 

Source: Cafe Pasqual, Santa Fe, New Mexico - Santa Fe

-July 2001

Formatted by Chupa Babi: 12.26.07

 

 

 

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