Chocolate Truffle Tart

This Choco­late Truf­fle Tart recipe is adapt­ed from Tes­sa Kiros’s book Falling Cloud­ber­ries.  It’s almost flour­less, very choco­laty, moist and deca­dent.  It’s so easy to whip up and is per­fect for when you have guests com­ing.  You’ll even have spare time to clean the house or apart­ment.  I guar­an­tee you they will love it and so will you. It’s a recipe you will make more than once.  Serve it with a strong espres­so.



5 Tbsp but­ter

12 cup sug­ar

1 tsp instant cof­fee

34 cup semi­sweet choco­late chips

3 eggs, sep­a­rat­ed

1 tsp vanil­la extract

12 Tbsp unbleached sift­ed all-pur­pose flour

13 cup fine­ly ground almonds or hazel­nuts


1.  Pre­heat oven to 350F.  Flour and but­ter an 8 inch spring-form cake pan.

2.  Melt but­ter in a small saucepan over low heat and add sug­ar, instant cof­fee and choco­late.  Stir until melt­ed and com­bined. Remove from heat and pour into mix­ing bowl. Let cool for about 30 min­utes.

3.  Add egg yolks and vanil­la to choco­late mix­ture and blend with an elec­tric mix­er.  Add sift­ed flour and mix until com­bined. Last­ly, fold in ground almonds.

4. With the elec­tric mix­er whip the egg whites until fluffy.  Fold whipped egg whites into choco­late mix­ture, one table­spoon at a time.

5.  Pour mix­ture into cake pan and bake for 35 min­utes.  To test for done­ness insert skew­er into cen­ter of cake, it should come out clean.

6.  Let cool for at least 15 min­utes before you remove from pan.  Dust choco­late pow­der or con­fec­tion­ers sug­ar over top.

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