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Chocolate Truffle Cake Recipe

  • Ingredients: 38
  • Serves: 9

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


For base

For filling

For ganache

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

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:

Peppermint fudge:

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


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.

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  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.

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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.

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  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.

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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.

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  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

Calories 511 Carbohydrates 56 g (19%)
Fat 34 g (52%) Protein 4 g (8%)
Saturated Fat 19 g (95%) Sodium 30 mg (1%)
Polyunsaturated Fat 4 g Fiber 3 g (12%)
Monounsaturated Fat 10 g Cholesterol 77 mg (26%)
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Chocolate Truffle Cake Recipe

  • Ingredients: 27
  • Serves: 12

Chocolate truffle cake with raspberry sorbet.


For biscuits

  • 1 3/4 cups all purpose flour
  • 5 tbsps. sugar
  • 1 tbsp. baking powder
  • 1/4 tsp. salt
  • 1/4 cup chilled unsalted butter, cut into 1/2-inch cubes
  • 1 cup plus 2 tbsps. chilled whipping cream
  • 1 tbsp. grated orange peel

For berries and cream

For orange Muscat cream

  • 2/3 cup Essencia or other orange Muscat dessert wine
  • 6 tbsps. chilled heavy cream
  • 1 tbsp. confectioners sugar
  • 1/4 tsp. finely grated fresh orange zest

For berry topping

Filling and frosting cakes

  • 2 11-inch-diameter tart-pan bottoms or cardboard rounds
  • 1 8-inch-diameter tart-pan bottom or cardboard round
  • 1 5-inch-diameter tart-pan bottom or cardboard round
  • 14 12-inch-long, 1/4-inch-diameter wooden dowels


  • Mix of large and tiny white roses and fresias

Berry compote


  1. Step 1 Line 8-inch-diameter cake pan with 2-inch-high sides with 3 layers of plastic wrap, overlapping sides of pan by 8 inches.

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  2. Step 2 Melt bittersweet chocolate, butter, and corn syrup in heavy medium saucepan over low heat, stirring until smooth.

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  3. Step 3 Remove from heat. Using electric mixer, beat eggs and sugar in large bowl until doubled in volume and pale yellow in color, about 3 minutes.

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  4. Step 4 Fold chocolate mixture into egg mixture (mixture will deflate). Pour mixture into prepared cake pan.
  5. Step 5 Place steamer rack on bottom of large pot. Pour enough water into pot to almost reach bottom of steamer rack; bring to boil.
  6. Step 6 Place cake on steamer rack. Cover pot and steam until tester inserted into center comes out with a few moist crumbs attached, adding more hot water to pot if necessary, about 2 hours.
  7. Step 7 Remove cake from steamer. Refrigerate until cold and firm, at least 6 hours. (Cake can be prepared up to 3 days ahead of time.
  8. Step 8 Keep refrigerated.) Slice cake with knife dipped into hot water and wiped dry. Top each serving with scoop of raspberry sorbet and serve immediately.

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Chocolate truffle cake recipe

  • Ingredients: 11
  • Serves: 8
  • Prep: 30 mins
  • Bake: 40 mins
  • Level: easy

Chocolate truffle cake with butter (unsalted), dark chocolate, vanilla extract, unrefined golden caster sugar, egg(s) (free range), almonds (ground), icing sugar, cocoa powder, butter (unsalted), water, orange liqueur. To make this chocolate truffle cake for 8 persons you will need 30 mins for preparation and 40 mins for baking.


For the cake

For the filling

  • 40g Icing sugar
  • 20g Cocoa powder
  • 30g Butter (unsalted)
  • 1tbsp Water
  • 30ml Orange liqueur


  1. Step 1Grease and base line a 20.5cm (8in) spring release tin.
  2. Step 2Cut 125g of the  butter into pieces and place in a bowl with the sugar and half of the broken up chocolate. Place the bowl over a pan of simmering water heat gently until all of the ingredients have melted.

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  3. Step 3Remove the bowl from the heat and allow to stand for 5 minutes. Beat in the egg yolks and vanilla extract, then stir in the ground almonds.

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  4. Step 4Whisk the egg whites until stiff but not dry. Stir about 45ml (3tbsp) of the egg white into the chocolate mixture to lighten it, then carefully fold in the remaining egg white.

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  5. Step 5Pour into the prepared tin and bake at 180°C, 160°C fan, 350°F, gas 4 for about 40 minutes. Once cooked, let the cake stand in the tin for about 10 minutes, then turn out and cool on a wire rack. Slice the cake into two, horizontally, using a sharp knife.
  6. Step 6For the filling, mix together the icing sugar, butter, cocoa and water. Then spread over the cooled cake, sandwiching the two layers together.

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  7. Step 7Break the remaining chocolate into a saucepan. Add the orange liqueur and remaining butter and heat gently until melted. Stir well until smooth then pour over the cake. Spread with a palette knife so that the chocolate icing covers the top and sides of the cake. Leave to set and serve.

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