Chocolate Truffle Torte


  • 2 1/2 pounds semi-sweet chocolate
  • 12 oz. butter
  • 3/4 cup vegetable oil
  • 12 whole eggs
  • 1 cup sugar


  • Two 9" round cake pans, lined with delicatessan paper
  • Double boiler
  • Oven preheated to 325 degrees

Melt chocolate, butter and oil together in double boiler. Whip eggs and sugar until triple in volume. Gently fold chocolate mixture into whipped eggs until it resembles a pudding. Divide evenly between 2 paper-lined cake pans. Bake at 325 for 18-20 minutes (until set at edges.) Remove from oven, and allow to cool. Refrigerate until ready to glaze.

To make chocolate glaze, melt an additional pound of chocolate with 3oz. of vegetable oil in double boiler. Spread melted chocolate evenly over refrigerated tortes to glaze.

Serve finished torte in individual slices, garnished with whipped cream, fresh fruit, and/or a fruit puree (such as raspberry.)