Chocolate Truffle Torte

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Chocolate Truffle Torte
  • Prep 35 min
  • Total 3 hr 0 min
  • Servings 12
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Savor this rich chocolate torte. It’s a dessert classic—2 layers filled with rich chocolate goodness!
Updated Aug 14, 2006



  • 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
Make With
Gold Medal Flour


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    Cooking parchment paper can be found near the baking supplies in most grocery stores.
  • tip 3
    To ensure recipe success, do not use self-rising flour or vegetable oil spreads in this recipe.


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

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
Total Fat
33 g
Saturated Fat
13 g
80 mg
160 mg
220 mg
Total Carbohydrate
41 g
Dietary Fiber
3 g
6 g
% Daily Value*:
Vitamin A
Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.
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