Chocolate Truffle Torte

Chocolate Truffle Torte

Savor this rich chocolate torte. It’s a dessert classic—2 layers filled with rich chocolate goodness!

Prep Time



Total Time






bag (6 oz) semisweet chocolate chips (1 cup)
cup butter or margarine
cup Gold Medal® all-purpose flour
eggs, separated
cup sugar
package (2 1/2 oz) hazelnuts (filberts), finely chopped, toasted (2/3 cup)
Filling and Garnish
bag (12 oz) semisweet chocolate chips (2 cups)
cup butter or margarine
cup whipping cream or hazelnut-flavored nondairy liquid creamer
Whole or chopped hazelnuts, if desired
  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.
  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.
  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.
  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.)
  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.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
To toast hazelnuts, cook in ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.
Cooking parchment paper can be found near the baking supplies in most grocery stores.
To ensure recipe success, do not use self-rising flour or vegetable oil spreads in this recipe.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 465
    • (Calories from Fat 295 ),
  • Total Fat 33 g
    • (Saturated Fat 13 g,),
  • Cholesterol 80 mg;
  • Sodium 160 mg;
  • Total Carbohydrate 41 g
    • (Dietary Fiber 3 g,
  • Protein 6 g;
Percent Daily Value*:
    *Percent Daily Values are based on a 2,000 calorie diet.