Chocolate Truffle Cake Recipe
- 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:
- 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
- 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:
- 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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- 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:
- 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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- 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).
- 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%) |