• Ingredients: 38
• Serves: 9

Chocolate truffle cake with heavy cream, fine-quality bittersweet or semisweet chocolate.

Ingredients

For base

• 1/2 stick unsalted butter
• 2 tbsps. unsweetened cocoa powder
• 1/4 cup packed light brown sugar
• 2 tbsps. all-purpose flour
• 3/4 cup finely chopped walnuts
• 1 large egg
• 2 tsps. vanilla

For filling

• 1 1/2 cups walnuts
• 1/2 stick unsalted butter
• 1 cup packed light brown sugar
• 1/4 cup honey
• 1/4 cup heavy cream
• 1 tsp. vanilla
• 1 tsp. fresh lemon juice

For ganache

• 1 1/4 cups heavy cream
• 1 lb. fine-quality bittersweet or semisweet chocolate

For assembly

• Powdered sugar
• 2/3 cup raspberry jam
• 8 tbsps. dark rum
• 2 1-pound baskets fresh strawberries, hulled, sliced, or three 10-ounce package sliced frozen strawberries in syrup, thawed, drained well
• 8 medium bananas, peeled, cut into 1/3-inch-thick slices
• Additional fresh strawberries
• Additional bananas
• Whipped cream
• Fresh mint sprigs

For mango ravioli

• 8 oz cream cheese, room temperature
• 2 tbsps. ground turmeric
• 1 cup passion fruit juice
• 1/4 cupagar agar powder
• 2 firm-ripe mangoes
• 1/2 cup sugar

To cook fish and assemble dish

• Special equipment: a deep-fat thermometer

Espresso chocolate chunk:

• 1/2 cup coarsely chopped semisweet chocolate
• 2 tsp. espresso powder

Very berry:

• 1/2 cup coarsely chopped fresh raspberries
• 2 tbsps. pureed and strained blackberries

Peppermint fudge:

• 3 tbsps. fudge sauce
• 1/4 cup crushed peppermint candies

Directions

Make base:

1. Step 1 In a small saucepan melt butter and stir in cocoa powder. Remove pan from heat and add brown sugar, stirring until dissolved.
   

   For this step you will need

   • 1/2 stick unsalted butter
   • 2 tbsps. unsweetened cocoa powder
   • 1/4 cupagar agar powder
   • 2 tsp. espresso powder
   • 1 cup packed light brown sugar
   • Powdered sugar
   • 1/2 cup sugar
2. Step 2 Stir in flour, walnuts, egg, and vanilla and spread batter evenly in springform pan. Bake base in middle of oven 10 minutes, or just until firm, and transfer to a rack to cool.
   

   For this step you will need

   • 1 1/2 cups walnuts
   • 1 large egg

Make filling:

1. Step 3 Arrange walnuts in one layer on top of base. In a small heavy saucepan combine butter, brown sugar, and honey and cook over moderate heat, stirring occasionally, 8 to 10 minutes, or until a candy thermometer registers 280°F.
   

   For this step you will need

   • 1 1/2 cups walnuts
   • 1/2 stick unsalted butter
   • 1 cup packed light brown sugar
   • 1/4 cup honey
   • 1 1/4 cups heavy cream
   • Powdered sugar
   • 1/2 cup sugar
2. Step 4 Remove pan from heat and add cream, vanilla, and lemon juice, stirring until smooth. Cool mixture to room temperature and pour over walnuts, spreading evenly.
   

   For this step you will need

   • 1 1/4 cups heavy cream
   • 1 tsp. fresh lemon juice
   • Whipped cream
   • 8 oz cream cheese, room temperature
   • 1 cup passion fruit juice
   • 1 1/2 cups walnuts

Make ganache:

1. Step 5 In a saucepan bring cream just to a boil. Finely chop chocolate. Put chocolate in a metal bowl and pour hot cream over it, stirring until smooth.
   

   For this step you will need

   • 1 1/4 cups heavy cream
   • Whipped cream
   • 8 oz cream cheese, room temperature
   • 1/2 cup coarsely chopped semisweet chocolate
2. Step 6 Cool ganache to room temperature and beat with an electric mixer until it just holds soft peaks (do not overbeat or it will become grainy).
3. Step 7 Run a thin knife around edge of cake and remove side of pan. With a large spatula transfer cake to a plate and let stand at room temperature 30 minutes before serving.

Nutrition information