Chocolate Truffle Torte
Savor this rich chocolate torte. It's a dessert classic-2 layers filled with
rich chocolate goodness!

Prep Time:35 min

Start to Finish:3 hr

Makes:12 servings

Cake
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

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.

Nutrition Information:

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*: Vitamin A 16 %; Vitamin C 0%;
Calcium 4 %; Iron 10 % Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

How-To
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.
Purchasing
Cooking parchment paper can be found near the baking supplies in most
grocery stores.

Success
To ensure recipe success, do not use self-rising flour or vegetable oil
spreads in this recipe.
from www.bettycrocker.com