Line loaf pan with plastic wrap. In a heavy pan, melt 6 oz chocolate over low heat. Cool slightly and brush on bottom and sides of plastic wrap. The layer should be thin. Reserve enough chocolate for a top layer.
Dark chocolate layer- in a heavy pot, heat 1 1/2 cups cream over medium heat. When it just comes to a boil, remove from heat and add chocolate. Let sit for 5 minutes and then stir until combined into a thick cream. Pour half into loaf pan and refrigerate until set ( about 1 hour ). Don't refrigerate remaining chocolate cream.
Meanwhile, repeat the process for the white cocholate layer. Pour all the white chocolate cream over the dark chocolate in the loaf pan and refrigerate for 1 hour, or until set. Pour remaining dark chocolate cream onto the white chocolate layer and leave to set again. Reheat remaining coating chocolate and brush over top. Refrigerate overnight.
To unmould, turn loaf pan out on to a serving platter and remove plastic wrap. To serve, cut into 1/4 inch slices and serve with raspberry sauce. Slightly defrost raspberries, then place in food processor or blender and puree until smooth. Add lemon juice. Strain sauce through a sieve into a bowl to remove raspberry seeds. Place a film of raspberry sauce on each plate and place torte on top. Garnish with whipped cream.
Originally Submitted
7/15/2012
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