CHOCOLATE TRUFFLE CAKE
Love chocolate? Then this tender, luxurious layer cake is for you. With a ganache glaze and a fabulous bittersweet filling, the indulgence is so worth it. -JoAnn Koerkenmeier, Damiansville, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 17
Steps:
- In a large saucepan, cook milk, butter and chocolate over low heat until melted. Remove from the heat; let stand for 10 minutes., Preheat oven to 325°. In a large bowl, beat eggs and vanilla; stir in chocolate mixture until smooth. Combine flour, sugar, baking soda and salt; gradually add to chocolate mixture and mix well (batter will be thin). , Transfer to three greased and floured 9-in. round baking pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small saucepan, melt butter and chocolate. Stir in confectioners' sugar and heavy whipping cream until smooth., For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, until ganache reaches a spreading consistency., Place one cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake layer. Spread ganache over top and sides of cake. Store in the refrigerator.
Nutrition Facts : Calories 676 calories, Fat 38g fat (22g saturated fat), Cholesterol 109mg cholesterol, Sodium 299mg sodium, Carbohydrate 84g carbohydrate (63g sugars, Fiber 3g fiber), Protein 8g protein.
EASTER CHOCOLATE TRUFFLE CAKE
More child-friendly than a simnel cake, this Easter extravagance is made with chocolate and truffles instead of marzipan
Provided by Jo Pratt
Categories Dessert, Treat
Time 1h25m
Number Of Ingredients 17
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease two 20cm cake tins and dust with flour. Tip all the cake ingredients into a large bowl and beat well with an electric hand whisk or wooden spoon to give a smooth, thick batter consistency.
- Divide the mixture between the tins and bake in the oven for 30-35 mins until it springs back to the touch and a skewer inserted into the centre comes out clean. Leave to cool in the tins for about 10 mins, then turn out onto a wire rack.
- Meanwhile, make the truffles. In a bowl, gently melt the milk chocolate in the microwave or over a pan of simmering water. Stir in the butter. Put the biscuits in a sandwich bag and crush them to fine crumbs by bashing with a rolling pin. Mix into the chocolate and chill in the fridge for about 20 mins. When chilled, roll into 11 even-sized balls with your hands. Coat in sprinkles and set aside.
- For the icing, pour the cream into a saucepan and place over a medium heat. Once hot, stir in the butter until melted. Break the chocolate into small pieces, tip into a medium bowl and pour over the hot cream mixture. Stir well until the chocolate melts into the cream. Cool for about 30 mins.
- Once the cake is completely cool, sandwich the two sponges together with the jam in the middle. Spread the top and sides with the icing. Finish by placing the truffles around the outside of the cake.
Nutrition Facts : Calories 478 calories, Fat 30 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 28 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium
GHIRARDELLI SINFUL CHOCOLATE TRUFFLES
Steps:
- In a small saucepan, bring the cream to a simmer. Remove from the heat and stir in the chocolate and butter. In a medium sized skillet, bring 1/2 inch of water to a slow simmer. Set the saucepan in the skillet over low heat. Stir mixture just until chocolate has completely melted. Remove from heat. Pour the chocolate mixture into a shallow bowl. Cool, cover and refrigerate until firm, at least 2 hours.
- Pour the cocoa into a pie plate. Line an airtight container with waxed paper. Dip a melon baller or small spoon into a glass of warm water and quickly scrape across the surface of the chilled truffle mixture to form a rough 1-inch ball. Drop the ball into the cocoa. Repeat with the remaining truffle mixture. Gently shake the pie plate to coat truffles evenly. Transfer truffles to the prepared container, separating layers with additional waxed paper. Cover tightly and refrigerate up to 2 weeks, or freeze up to 3 months.
SINFUL CHOCOLATE TRUFFLE CAKE
The Ultimate Rich Chocolate Truffle Cake. This is not a very high cake, it will be high while cooking and then will fall when it comes out of the oven. Do not panic, it is suppose to be a short cake :) Cake should be placed in refridgerator overnight before taking out of pan and finishing recipe.
Provided by Pumpkie
Categories Dessert
Time 1h5m
Yield 1 cake
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees.
- Remove the bottom of a 9 inch springform pan and cover with tin foil, wrapping foil around to the back (this will make it easier to remove cake from pan).
- Replace bottom of pan in springform.
- Grease and flour bottom and side of pan.
- In heavy 2-quart saucepan, combine semisweet and unsweetened chocolates and butter and melt over very low heat, stirring frequently until smooth.
- Pour into a large bowl and set aside.
- In another bowl with mixer at high speed beat egg yolks and sugar until very thick and lemon colored, about 5 minutes.
- Then add the egg yolk mixture to the chocolate mixture, stirring with rubber spatula until blended.
- In another bowl with clean beaters, beat a high speed the egg whites and cream of tartar until soft peaks form when beaters are lifted.
- With rubber spatula fold beaten egg whites into chocolate mixture, one third at a time, make sure you fold not stir.
- Pour batter into prepared pan, spread evenly.
- Bake for 35 minutes.
- DO NOT OVERBAKE Cake will firm up while standing and chilling, it is a truffle cake not a standard cake.
- Cool cake completely in pan on a cake rack.
- When cool refridgerate overnight in pan.
- In the morning to remove the cake from pan, run a hot knife, (run knife under hot water) around edge of cake, and unhook spring latch on side of pan and lift off side of pan.
- Invert cake onto cake plate, unwrap foil from bottom of pan and lift off bottom of pan.
- To decorate top of cake using a fine sieve, sprinkle with confectioners sugar, or I made a heart stencil with paper for valentines day and placed on top of cake to create a heart outline with the sugar.
- Refrigerate cake and remove 15 minutes before serving.
Nutrition Facts : Calories 4950.5, Fat 466.1, SaturatedFat 277.3, Cholesterol 2391.6, Sodium 2046.8, Carbohydrate 239.4, Fiber 75.3, Sugar 107.6, Protein 117
SANDY'S SINFUL TRUFFLES
This is one of my favorite and most decadent recipes. I have been making these truffles forever and they are always a hit. I use store-bought yellow cake for the crumbs, or a package mix will also work perfectly. The cake crumbs give the truffles a wonderful texture, so it is really worth the effort. I also change the amounts of chocolate I use according to how I feel on the day; a little more will make them sweeter, and we can all use a bit more sweetness in our lives.
Provided by Food Network
Categories dessert
Time 35m
Yield 10 to 18
Number Of Ingredients 6
Steps:
- In a medium bowl, mix the jam, cake crumbs and liqueur. Mix in the melted chocolate. Roll batter into 2-inch balls and then roll in chopped walnuts. Transfer balls to a cookie sheet and refrigerate until set, about 20 minutes.
CHOCOLATE TRUFFLE CAKE
If you are craving chocolate, look no further! This cake is the ultimate in decadence and takes so few ingredients. It's dense, fudge-like and the ganache is delicious. I like to garnish it with some fresh raspberries. This recipe comes from a cookbook called, "Beyond Parsley". Enjoy! Note: time does not include refrigeration.
Provided by LifeIsGood
Categories Dessert
Time 1h50m
Yield 12-16 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°F Melt the 8 ounces of chocolate, for the cake, and stir until smooth. You can use a double boiler for this or simply a bowl fitted over a pan containing an inch or two of boiling water - just make sure the water doesn't touch the bowl.
- Remove from the heat and cool for a few minutes. Add the butter, a little bit at a time, and beat with a wire whisk until smooth.
- Add sugar and beat it for about a minute, using the whisk.
- Add eggs and continue beating with the whisk until fully incorporated.
- Butter an 8-inch round cake pan and line with parchment. Pour in the batter and set pan into a slightly larger pan.
- Fill the larger, outer pan with some hot water, about 1 inch deep. Bake for about 1 hour and 15 minutes (1 hour and 30 minutes tops.depending on your oven.).
- Cool for 1 hour. (Yes, you have to wait!) Cake will fall, don't be alarmed.
- Then refrigerate until set, at least 2 hours. (Yes, you have to wait some more.).
- Prepare the ganache: Boil chocolate and heavy cream together, over medium high heat, stirring to blend. Be careful here so you don't burn the chocolate. Once the chocolate is melted, take off heat immediately and set to cool a bit.
- Refrigerate the ganache until it's of spreadable consistency. This could take about 1 to 2 hours (while your cake is refrigerating). Just be careful that it doesn't sit too long or your ganache will become too hard to spread.
Nutrition Facts : Calories 570.6, Fat 49.7, SaturatedFat 30.4, Cholesterol 145.3, Sodium 51, Carbohydrate 40, Fiber 8, Sugar 25.5, Protein 9.4
CHOCOLATE TRUFFLE CAKE
Calling all chocoholics! Here's the recipe for what is probably the best chocolate cake in the world (well, it's the best chocolate cake I've ever made)! It is moist, fudgy and of course very very chocolaty. You can make the cake in advance of when you need it and freeze it for up to a month. I made this to serve as a dessert for a dinner party I gave for my Mum's birthday; it was an all round hit. The recipe is from the April 2005 Sainsbury's magazine (Sainsbury's is an English supermarket), where it featured in their Easter Sunday lunch menu. I made a few tweaks and this is how I made it. The original recipe says this serves 8, but it is so rich that I think 10 -12 is more like it, and you still get good sized portions. Enjoy!
Provided by Mrs B
Categories Dessert
Time 1h45m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F/180°C/ gas mark 4 and prepare the cake tin: using a tin measuring 8 inches (20cm)in diameter, 3 inches (7.5cm) deep, lightly oil the cake tin, line the base and sides with baking parchment and oil again, dust the sides with 1 tablespoon each of flour and sugar (this additional flour/sugar is extra to the quantities listed above).
- In a large bowl, beat the butter, sugar and vanilla extract together with an electric whisk for at least 5 minutes - so that it is light and creamy; add the eggs, beating the mix well as you add each egg; beat in the soured cream and milk - it may look curdled, but don't worry this is fine!
- Sieve flours and cocoa together in a separate bowl then sprinkle half over the cake mix; fold in with a metal spoon; sprinkle and fold in the second half.
- Gently spoon the cake mix into the cake tin and make a shallow hollow in the middle with the back of the spoon: bake on the middle shelf for 50 minutes then cover with a double layer of wet baking parchment (to stop the top of the cake overbrowning) and continue cooking for another 10-15 minutes - the cake is baked when it's risen and a fine skewer put in the middle comes out clean: remove from the oven and leave the cake to cool in its tin for 10 minutes before turning out onto a wire rack, best/flattest side up.
- To make the truffle icing, put the chocolate and butter in a small heatproof bowl and set it over a pan of just simmering water - the bowl must not touch the water: melt the chocolate/butter mix over the water for about 5 minutes then remove the bowl from the pan and leave to cool to 15 minutes: stir in the cream and leave the chocolate mix to cool for about 20-30 minutes so that the icing will be thick enough to coat the cake without the icing running off: pour truffle icing over the cake and spread it over the top and sides.
- To make the almond decoration, first lightly toast the almonds on a baking sheet in the oven at 350°F/180°C/ gas mark 4 for 5 minutes, turning them over half way through; remove and leave to cool: while they are cooling melt the dark chocolate in a bowl over a pan of simmering water until melted, dip the almonds into the chocolate and lay out to dry on baking parchment - about 30 minutes: when dry repeat the process with the white chocolate, but this time arrange the almonds on top of the cake after dipping, the heat of the white chocolate will start to melt the first coat of chocolate on the almonds and you'll get a marbled finish, drizzle any left over melted chocolate over the almonds.
- Leave decoration to cool before serving, then watch the cake 'vanish' before your very eyes!
Nutrition Facts : Calories 641.9, Fat 41.4, SaturatedFat 23.7, Cholesterol 127.4, Sodium 49.7, Carbohydrate 69.8, Fiber 8.1, Sugar 38.2, Protein 11.6
CHOCOLATE TRUFFLE CAKE
This is a very rich moist chocolate cake. I have made it many times. It is the last birthday cake my father requested before he passed away in 1999. I think it is a Bakers Chocolate recipe
Provided by conniecooks
Categories Dessert
Time 1h30m
Yield 1 cake, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Melt chocolate with butter.
- Cool.
- Beat 2/3 Cup of sugar with egg yolks till thick and lemon coloured.
- Add Chocolate mixture and flour. blend well.
- Beat egg whites till soft peaks form. Add 2 Tbsp sugar and beat till stiff and shiny peaks form.
- Fold Chocolate mixture into egg whites. Blend well.
- Pour into greased and floured 9" springform pan.
- Bake at 375 for 35 - 40 minute.
- Cake will be moist in centre.
- Cool.
- Cake will fall in centre.
- Glaze:.
- Melt chocolate with butter and water.
- Blend until smooth.
- Spread over cake.
- Garnish:.
- Melt chocolate. Put in Sandwich bag and cut a very small hole in 1 corner. Decorate cake with con centric circles. Starting at the centre draw a knife lightly (do not cut cake) through circles to outside edge. This will create a pattern similar to spider web.
NIGELLA'S CHOCOLATE TRUFFLE CAKE.
Make and share this Nigella's Chocolate Truffle Cake. recipe from Food.com.
Provided by MarraMamba
Categories Dessert
Time 25m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Melt the chocolate in a glass bowl over some simmering water. The water must not keep boiling while the chocolate is melting.
- Now lightly heat the cream and brandy together. Pour into the melted chocolate. Stir well. Now add the cocoa powder mix well.
- Using a small baking pan layer with wax paper. Also grease the pan well. Now add the cake mixture. Place the cake in the fridge until firm, take the cake out just before you want to serve it. Place on a nice cake tray, there will be some chocolate sauce at the bottom. Serve with some whipped cream.
Nutrition Facts : Calories 396.9, Fat 36.2, SaturatedFat 22.5, Cholesterol 56.6, Sodium 27.2, Carbohydrate 14, Fiber 7, Sugar 0.4, Protein 6.5
SINFUL CHOCOLATE CAKE
Make and share this Sinful Chocolate Cake recipe from Food.com.
Provided by ThatJodiGirl
Categories Breads
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Spread one can cherry pie filling over cooled prepared cake.
- Combine cream cheese with 1/2 cup of the milk, beat until creamy.
- Add rest of milk and the box of instant pudding, beat until well mixed.
- Let sit until thickened.
- Then pour over cherry pie filling.
- Garnish with maraschino cherries and chopped nuts.
- Chill 4 hours or more before serving.
Nutrition Facts : Calories 719.8, Fat 34.2, SaturatedFat 11.9, Cholesterol 119, Sodium 723.3, Carbohydrate 96.9, Fiber 3.8, Sugar 37.5, Protein 10.8
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