Chocolate Truffle Torte

This recipe does not require too much hands-on time and yields a tasty, rich dessert.

Ingredients:

- 1 1/3 cups semisweet chocolate chips
- 3/4 cup butter, cubed

- 3/4 cup ground pecans
- 1/4 cup flour

- 6 eggs
- 3/4 cup sugar

- 1 teaspoon vanilla extract

- 2/3 cup semisweet chocolate chips
- 1/2 cup heavy whipping cream
- 2 tablespoons butter

- 2 oz white baking chocolate, melted (optional)

Directions:

Preheat oven to 350 degrees. Line the bottom of a 9" springform pan with parchment paper, then grease the paper.

In a small saucepan, melt the chocolate chips and butter; stir until smooth. Cool slightly.

In a small bowl, combine the ground pecans and flour.

In a large bowl, beat the eggs until frothy. Gradually add the sugar, beating for 4-5 minutes or until the mixture triples in volume. Gradually beat in the chocolate mixture and vanilla. Fold in the pecan mixture. Transfer to prepared pan.

Bake for 30-35 minutes or until cake springs back lightly when touched (top may crack). Cool on a wire rack for 15 minutes. Run a knife around the sides of the pan to loosen. If desired, remove the sides and bottom of the pan and transfer the cake onto a wire rack. Cool completely.

For ganache, place the chocolate chips in a small bowl. In a small saucepan, bring heavy cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Stir in butter. Pour ganache over cake and quickly spread to edges. If desired, use melted white chocolate in a plastic bag to pipe patterns over the top of the ganache.

Refrigerate until set, at least 30 minutes.