Truffle Torte

• 8 ounces semisweet chocolate, chopped
• 3/4 cup butter, cubed
• 3/4 cup ground pecans
• 1/4 cup all-purpose flour
• 6 eggs
• 3/4 cup sugar
• 1 teaspoon vanilla extract
• 4 ounces semisweet chocolate, chopped
• 1/2 cup heavy whipping cream
• 2 tablespoons butter
• 2 ounces white baking chocolate, melted

1. Preheat oven to 350u0b0. Line bottom of a greased 9-in. springform pan with parchment paper; grease paper.
2. In a microwave, melt chocolate and butter; stir until smooth. Cool slightly. In a small bowl, mix pecans and flour.
3. In a large bowl, beat eggs until frothy; gradually add sugar, beating 4-5 minutes or until mixture triples in volume. Gradually beat in chocolate mixture and vanilla. Fold in pecan mixture. Transfer to prepared pan.
4. Bake 30-35 minutes or until cake springs back when lightly touched. Cool on a wire rack 15 minutes. Run a knife around sides of pan; remove rim from pan. Invert cake onto a wire rack; carefully remove pan bottom and paper. Cool completely.
5. For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Stir in butter. Refrigerate until mixture thickens slightly, about 15 minutes.
6. Place cake on a serving plate. Pour ganache over cake and quickly spread to edges.
7. Fill a food-safe plastic bag with melted white chocolate; cut a small hole in one corner of bag. Pipe thin horizontal lines 1 in. apart over ganache. Use a sharp knife to draw right angles across the piped lines. Refrigerate until set, about 30 minutes.

chocolate, butter, ground pecans, allpurpose, eggs, sugar, vanilla, semisweet chocolate, heavy whipping cream, butter, chocolate

Taken from www.tasteofhome.com/recipes/truffle-torte/ (may not work)