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Chocolate Truffle Torte

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“We bought a large torte pan with a removeable bottom just for this recipe. It can be made in a springform cheese cake pan, but it looks much nicer in the classic torte shape. This a very rich desert from all of the eggs in it. This is a diet breaker!”
5hrs 45mins

Ingredients Nutrition


  1. Toast pecans in oil until brown.
  2. Course grind tosted pecans.
  3. Combine pecans, graham cracker crumbs and butter and 2 tbsp sugar to make crust.
  4. Press crust mixture into the bottom and sides of a large torte pan or 9in sprinform pan.
  5. Bake crust at 350 deg F for 5 minute.
  6. In a small sauce pan combine chocolate chips and whipping cream.
  7. Stir over low heat until the chocolate has melted.
  8. In a large mixing bowl combine eggs, flour and 3/4 cup of sugar.
  9. Beat mixture 10 min or until mixture is thick.
  10. Fold in 1/4 of chocolate mixture to temper the egg mixture.
  11. Fold in remaining chocolate mixture.
  12. Pour mixture into crust.
  13. Bake at 350 deg F for 45 min or until it puffs up 1/2 way to the center.
  14. Cool for 4 hours before serving.

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