Chocolate Truffle Torte

Chocolate, sweet chocolate, how I’ve missed thee.  I think chocolate was one of the hardest foods to give up. I still can only have a small amount or it will trigger headaches, but a little is better than none. And if you can only have a little, then I highly recommend this chocolate torte. It’s like chocolate mousse in cake form. A little bit of heaven. Make this for your family and friends and they will NEVER believe that it is dairy free!

Cooking spray

12.5 squares (5oz) Dark Chocolate Dream chocolate

¾ cup + 2T sugar

½ cup rice milk

3large egg yolks

2 tsp vanilla extract

2 tsp Kahlua or coffee extract

¼ tsp salt

3 large egg whites at room temperature

2 tbsp all-purpose flour

·      Heat oven to 350F

·      Line the bottom of an 8” springform pan with wax paper and lightly spray the bottom and sides with the vegetable spray.

·      Wrap bottom of pan with foil (and up the sides by 2 inches).

·      Place the chocolate in a microwave proof bowl.

·      Microwave on high for 1.5-2 minutes to melt until smooth.

·      In a small sauce pan, combine ¾ cup sugar and rice milk. Whisk together and ook for 2 minutes over medium heat, whisking constantly until smooth.

·      Whisk the milk/sugar mixture into the melted chocolate until smooth.

·      Stir in egg yolks, vanilla, Kahlua (or coffee extract) and salt.

·      Beat egg whites in a large mixing bowl at medium speed until foamy. You want the egg whites to form stiff, shiny peaks. 

·      Gradually beat in the remaining ¼ cup sugar; increase speed to high and beat just until stiff, but not dry. Be careful not to over mix to point of being dry.

·      With a rubber spatula, gently fold egg whites into the chocolate mixture, ⅓ at a time.

·      Fold in flour

·      Spread in prepared pan.

·      Place springform pan in a roasting pan.

·      Pour enough water to reach 1” up the side of the pan.

·      Bake for 30 minutes.

·      Remove pan from water.

·      Cool 10 minutes on a wire rack

·      Discard foil. Remove sides of the pan and cool cake completely.

5 squares (2oz) semisweet Dark Chocolate Dream chocolate

2 tbsp rice milk

1 tsp light corn syrup

1 tsp vanilla extract

1 tsp brandy, Kahlua or coffee extract

·      Microwave chocolate on high in a medium bowl 1.5-2 minutes.

·      Stir until smooth

·      Stir in evaporate skim milk and corn syrup, until well blended.

·      Add brandy, Kahlua (liquors) if desired

·      Pour glaze over the top of the cake, spreading over the top and the sides.