Chocolate Truffle Torte

Instructions

• Preheat the oven to 350°F (180°C).

• First, make the crust. In a bowl, stir together the cookie crumbs, melted butter and 2 tbsp (30 mL) sugar. Press evenly and firmly into the bottom of a 9 in (23 cm) springform pan. Bake for 10 minutes. Remove from the oven and set aside to cool completely.

• While the crust is cooling, make the filling. Measure 1 cup (250 mL) whipping cream into a medium saucepan. Add chocolate chips and place over low heat, stirring almost constantly, until chocolate is melted and mixture is smooth. Remove from heat and let cool for 15 to 20 minutes or until just warm and still stirrable. Transfer to a large bowl.

• In another large bowl with an electric mixer, combine 2 cups (500 mL) of the remaining whipping cream with the vanilla. Beat until it forms stiff peaks. Add about a quarter of this to the chocolate mixture, and fold in until the mixture is lightened. Then fold in the rest gently, taking care not to deflate. (A few uneven streaks are OK.) Transfer to the crust-bottomed pan, smoothing the top evenly. Refrigerate for 1 hour.

• Finally, the topping. Beat the remaining 1 cup (250 mL) of whipping cream with the 2 tbsp (30 mL) granulated sugar until stiff. Spread overtop the chocolate truffle filling, in a swirly, decorative way (or not). Garnish in whatever fancy way you want — sprinkle on shaved chocolate; drizzle with melted chocolate; decorate with fresh strawberries or raspberries. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.

• Just before serving, run a knife around the edge of the springform pan to loosen, then unhinge and remove upper pan (keep the pan bottom underneath the cake). Place on a platter and serve. (This torte freezes well; to serve, defrost overnight in the refrigerator and add berries just before serving.)