Cafe Pasqual's Chocolate Truffle Torte
Source: Cafe Pasqual, Santa Fe, New Mexico - Santa Fe - July 2001

Makes 1 (9-inch) torte; servings 8 to 10

1 1/2 pounds semisweet chocolate
2 cups heavy cream
2 tablespoons unsalted butter
High quality, unsweetened cocoa powder for dusting

Combine chocolate, cream and butter in the top pan of a double boiler over simmering water. Do not allow chocolate to become too hot, or it will become hard and dry.

When chocolate mixture is completely melted, remove from heat and whisk with a balloon whisk until all the ingredients are well incorporated. Line bottom of a 9-inch springform pan with wax paper and pour chocolate mixture into pan. Let cool and then cover and chill at least 6 hours, or up to 48 hours before serving.

To prepare torte for serving, run blade of a small, sharp pointed knife around edge of torte to loosen it from sides of pan. Unclasp and remove ring from springform pan.

Run long, flat icing spatula between torte and springform pan bottom to detach torte. Invert serving plate over torte; Place one hand beneath pan bottom and one hand over serving plate; invert so torte rests on serving plate. Remove pan bottom and wax paper from top of torte. Using a fine meshed strainer or shaker, dust top with cocoa powder. Slice into individual servings. Refrigerate any leftovers.