This is all explained in the Umami post, below. It was just getting too long, so here is Bin 555′s chocolate torte recipe.
“White Truffle”

Chocolate Truffle Torte

Serves 20 (4 oz ramekins)


1 lb Chocolate, dark semisweet

8 oz Butter

¾ cup Heavy Cream

1 cup Sugar

3 oz Nutella

8 ea Eggs, separated


6 oz Dark Chocolate

2 oz Heavy Cream

1 tbsp Butter

¼ tsp Kosher Salt

2 oz Powdered Sugar

1 tbsp Imported White Truffle Flour


Melt chocolate, butter, Nutella, sugar and cream over double boiler.

Stir until creamy ganache is formed.

(Do not overheat to prevent butter from separating)

Spray ramekins liberally with nonstick spray and set aside.

Whip egg whites to a stiff “froth”. Very important: Do not take to strong peaks.

Whip egg yolks into Ganache and mix thoroughly.

Fold in frothy egg whites and mix until batter is smooth.

(This recipe is NOT like a soufflé, you can whip egg whites in quickly and aggressively)

Pour batter into presprayed ramekins. Fill ¾ way to the top.

Bake custard at 350 degrees for 30-45 minutes in water bath, or until custard is set firmly. Rotation of pan is recommended, halfway through cooking process.

Pull from oven and let cool at room temperature. The dessert can then be chilled, but should be served at room temperature. You can serve in ramekin or remove from mold.


Heat Chocolate, cream, butter and salt over double boiler. Form ganache and once smooth, pour into 2 inch deep pan. Allow to chill completely. Once ganache is cold, using a melon baller, scoop small balls of ganache and set on a tray. Chill again. Once all the ganache balls are chilled, roll in your hands quickly to shape the truffles into perfect round balls.

Mix the powdered sugar and truffle flour together. Toss the truffles liberally in the “white truffle” and set aside for service. Reserve small amount of Ganache for garnish.

To serve: heat reserved ganache and pour over top of chocolate torte. Place one small “white truffle” on top and serve immediately.