Chocolate Truffle Torte - Barb**

By Nicky

Ingredients

• Crust:
• 1 1/4 c. chocolate cookie crumbs for baking
• 1/4 c. melted margarine
• 2 tbsp. granulated sugar
• Filling & topping:
• 4 c. whipped cream, divided
• 2 1/2 c. semi sweet chocolate chips
• 1 tsp. vanilla
• 2 tbsp. granulated sugar
• chocolate to garnish

Details

Servings 12

Preparation

Step 1

Preheat oven to 350 F.

First make the crust. In a bowl, stir together the cookie crumbs, emlted butter and 2 tbsp. sugar. Press evenly and firmly into the bottom of a 9" springform pan. Bake for 10 minutes. Remove from oven and set aside to cool completely.
While the crust is cooling, make the filling. Measure 1 c. whipping cream into a medium saucepan. Add chcolate chips and place over low heat, stirring almost constantly, until chocolate is melted and mixture is smooth. Remove from heat and let cool for 15 - 20 minutes or until just warm and still stirrable. Transfer to a large bowl.
In another large bowl with an electric mixer, combine 2 c. of the remaining whip cream with the vanilla. Beat until it forms stiff peaks. Add about a quarter of this to the chocolate mixture and fold in until the mixture is lightened. Then fold in the rest gently, taking care not to deflate. Transfer to the crust pottomed pan, smoothing the top evenly. Refrigerate for 1 hr.
Finally the topping. Beat the remaining 1 c. of whipping cream with 2 tbsp. of sugar until stiff. Spread overtop the chocolate truffle filling, in a swirly, decorative way. Garnish withshave chocolate or melted chocolate. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
Just before serving, run a knife around the edge of the springform pan to loosen and unhinge. Remove upper pan. Place pan bottom and cake on a platter and serve. This torte freezes well. Toserve, defrost overnight in the fridge then put the shaved chocolate on the top.