| Sunday, February 18, 2007
| Chocolate Truffle Cake
|Chocolate Truffle Cake Recipe
For the cake:
~ ¾ cup butter, cut into pieces
~ 8 ounces semisweet chocolate, coarsely chopped
~ 6 eggs
~ ¾ cup sugar
~ ¾ cup finely ground pecans or almonds
~ ¼ cup all-purpose flour
~ 1 teaspoon vanilla extract
For the ganache:
~ ½ cup whipping cream
~ 4 ounces semisweet chocolate, chopped
~ 2 tablespoons butter
For the garnish:
~ 2 ounces white chocolate, coarsely chopped
~ ¾ cup finely chopped pecans or almonds
~ Fresh raspberries, if desired
To make cake:
Preheat oven to 350 degrees. Butter and flour 9-inch-diameter springform pan. Line bottom of pan with waxed paper; butter, and flour paper. For cake, heat butter and chocolate in small saucepan over low heat until melted. Remove from heat; set aside. Beat eggs in large mixer bowl until frothy. Gradually add sugar; continue beating 4 to 5 minutes or until mixture has tripled in volume.
Gradually add chocolate mixture; mix well. Fold in ground pecans, flour, and vanilla.
Pour batter into prepared pan. Bake 35 to 40 minutes or until cake springs back when lightly touched in center. Cool cake in pan on wire rack 15 minutes. Run knife around edge of pan to loosen cake. Remove side of pan; invert cake onto wire rack. Carefully remove pan bottom and waxed paper; cool completely.
To make ganache:
Heat cream, chocolate, and butter in medium saucepan over low heat, stirring until chocolate melts and mixture is smooth. Refrigerate until mixture is thick enough to spread yet is still pourable. Place cake on wire rack over waxed paper-lined baking sheet. Pour ganache over cake; smooth top and sides with spatula. Carefully transfer to serving plate.
To make garnish:
Place white chocolate in small heatproof bowl. Place bowl in small skillet with water. Heat over low heat until chocolate is melted. Place melted chocolate in pastry bag with plain round tip; pipe evenly spaced horizontal lines on cake. With wooden pick or top of small knife, draw through white chocolate vertically across the lines to form a design. Press chopped pecans onto side of cake.
Arrange raspberries around outside edge of cake. Cover and refrigerate until ready to serve. Remove from refrigerator at least 30 minutes prior to serving.
Yield: 12 servings
|posted by All About Home @ 8:29 PM
Social bookmark this