Chocolate Truffle Torte or Squares
Inspired by Texas Coop Power, Dec 2005, with variations
6 T. butter, softened ½ c. sugar
¾ c. flour 1/3 c. cocoa
½ teaspoon vanilla
Filling for torte or squares:
18 oz. 22-24 oz. 60% cocoa bars (melted)
1 ½ c. 2 c. heavy cream, room temperature
1 ½ t. 2 t. peppermint OR orange OR
vanilla extract OR 1 T. bourbon OR gran mariner OR rum
For crust: Mix butter and sugar until well blended. Add flour, cocoa and vanilla. Mix with fork or pastry cutter until crumbly. Press in bottom of 9-inch spring-form pan or into a 9”x13” rectangular pan. Bake at 350 degrees for 10 minutes. Cool.
For filling: In a glass bowl, melt chocolate over boiling water or with microwave and stir until smooth Add extract and cream and whisk until smooth. Pour chocolate mixture into crust. Chill at least 2 hours. Remove sides of pan (a hot towel wrapped around sides helps) or cut into squares.