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Praline Torte With Chocolate Truffle Filling

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“From the Pillsbury Bake-Off 1992. Wow, this sounds really good!”
1hr 15mins

Ingredients Nutrition

  • Torte
  • 1 23 cups flour
  • 2 teaspoons baking powder
  • 14 teaspoon salt
  • 4 egg whites
  • 1 12 cups sugar
  • 1 12 cups butter, softened
  • 4 egg yolks
  • 34 cup milk
  • Chocolate Truffle Cream Filling
  • 6 ounces dark chocolate or 6 ounces semisweet baking chocolate, chopped
  • 1 tablespoon butter
  • 13 cup whipping cream
  • Mocha Praline Cream
  • 12 cup sliced almonds
  • 14 cup sugar
  • 1 12 cups whipping cream
  • 1 tablespoon sugar
  • 1 teaspoon instant coffee granules
  • 14 teaspoon almond extract


  1. Heat oven to 375. Grease and flour three 8 or 9 inch round cake pans. In medium bowl, combine flour, baking powder and salt; set aside. In small bowl, beat egg whites until soft peaks form; set aside.
  2. In large bowl, combine 1 1/2 cups sugar, 1 1/2 cups butter and egg yolks; beat until light and fluffy. Add flour mixture alternately with milk, beating well after each addition. Fold in egg whites. Pour batter into greased and floured pans.
  3. Bake at 375 for 15-20 minutes or until toothpick comes out clean. Cool 5 minutes; remove from pans. Cool completely.
  4. In small heavy saucepan over very low heat, melt chocolate, stirring constantly until smooth. Remove from heat; stir in 1 T. butter and 1/3 cup of whipping cream. If necessary, refrigerate until thickened and of desired spreading consistency, 15 to 30 minutes.
  5. Line cookie sheet with foil. In small skillet over low heat, cook almonds and 1/4 cup of sugar, stirring constantly, until sugar is melted and almonds are coated. Place on foil-lined cookie sheet; cool. Place coated almonds in plastic bag; coarsely crush with wooden mallet or rolling pin. Set aside.
  6. Assemble torte 2 to 3 hours before serving. Place 1 cake layer on serving plate; spread with half of filling. Repeat with second cake layer and remaining filling. Top with remaining cake layer. In small bowl, combine 1 1/2 cups whipping cream, 1 T. sugar, instant coffee granules and almond extract; beat just until stiff peaks form. DO NOT OVERBEAT.
  7. Reserve 2 T. crushed almonds for garnish; fold in remaining crushed almonds. Frost top and sides of cake. Before serving, garnish with reserved crushed almonds. Cover; store in refrigerator.

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