{recipe} Millionaire’s Chocolate Truffle Torte
This is an old family favorite recipe, and with good reason. It’s not very hard to make, it doesn’t have too many ingredients, and it tastes like a million bucks. Hence the fancy name!
This recipe is from an old Ghirardelli cookbook my mom had when we were kids. I can’t remember trying a single other recipe from that book, but this one was a winner time and time again. It’s the perfect sweetness and looks pretty fancy but it’s relatively quick and easy to prepare and bake. I hadn’t made it in awhile, but I brought it to a party recently and was reminded of why it’s a family favorite. I got quite a few requests for the recipe after the event so I thought I’d share it with all of you!
A note: if you don’t want to serve the cake on the springform bottom, just make a parchment circle, stick it to the bottom of the buttered and sprayed pan, and butter or spray it. When the cake is out of the oven wait about 15 minutes and you can use a large spatula to slide the paper and cake off the springform bottom on to a serving plate.
Adapted from The Ghirardelli Cookbook.
INGREDIENTS:
cake ingredients:
- 12 oz. good quality semi-sweet chocolate chips
- 6 Tblsp butter
- 2 Tblsp sugar
- 2 tsp flour
- 1 tsp hot water
- 2 tsp vanilla extract
- 3 eggs, separated
- pinch salt
topping ingredients:
- 3 oz cream cheese, softened
- 1 cup whipping cream
- 3 Tblsp powdered sugar
- 1/2 tsp vanilla
- berries for garnish (I like raspberries the best)
METHOD:
for the cake:
- Heat oven to 425 degrees F. Prepare a springform pan with cooking spray or butter.
- Melt chocolate chips and butter in a double boiler.
- Stir in sugar, flour, hot water, and vanilla. Remove from heat and add egg yolks. Mix well to combine.
- Beat egg whites with salt until stiff but not dry. Fold into chocolate mixture. Pour into prepared pan.
- Bake for 15 minutes. Cake will be soft in the center. Cool before adding topping.
for the topping:
- Beat cream cheese in a mixer until smooth. With the mixer running, add whipping cream carefully. Add sugar and vanilla. Whip until thick enough to spread.
- Cool for a few hours before spreading on top of cake.
- Decorate with berries before serving.
Thank you for this recipe! My mom used to make this cake for my birthday every year when I was younger. Alas, we lost the recipe about 7 years ago. I can’t wait to make it again!
it’s grandma’s cake plate. Beautiful picture. Love seeing it put to such VERY good use!
@martha It sure is – one of my favorites. I use it all the time. It’s been used here before; for example this: https://dev-otmh.pantheonsite.io/2012/02/recipe-rainbow-fudge/