2010年8月18日星期三

chocolate truffle cake

Chocolate Truffle Cake (Mary Bergin)


Author/Submitted by:
Servings: 8
Categories: Cakes / Chocolate / Desserts


Ingredients:

Truffles:
4 ounces bittersweet chocolate, cut into small pieces
3 tablespoons heavy cream
1 tablespoon unsalted butter, (1/2-ounce)
2 tablespoons liqueur, see notes
8 fresh raspberries, optional

Cake:
5 ounces bittersweet chocolate, cut into small pieces
5/8 cup unsalted butter, cut into small pieces
3 eggs, room temperature
3 egg yolks, room temperature
1/2 cup sugar
5 tablespoons all-purpose flour, plus 1 teaspoon
whipped cream, optional
ice cream, optional

Directions:
1. For the Truffles: Combine the chocolate, cream, and butter in a small heatproof bowl, set over simmering water, and let melt. When almost melted, remove from the heat and stir the mixture until smooth. Stir in flavoring of your choice and refrigerate until thick enough to mound on a spoon, stirring occasionally, about 30 minutes.


2. Line a baking tray with waxed or parchment paper. Scrape the chocolate mixture into pastry bag fitted with a #3 plain tip. Pipe eight 1-inch mounds onto the prepared tray. Place 1 raspberry in center of each chocolate mound and pipe a little more of the chocolate mixture to enclose completely. Refrigerate until firm, about 15 minutes.

3. For the Cake: Position a rack in the center of oven and preheat oven to 350 degrees. Butter, or coat with vegetable spray, 8 oversize muffin cups (4 inches wide and 2 inches deep) or 1 1/4 cup custard cups. Line bottoms with rounds of waxed paper. (To cut out the rounds, place 1 of the cups on waxed paper and trace rounds the bottom with a pencil. Then cut the 8 circles.) Set aside.

4. In the top of a double boiler or a small heatproof bowl set over simmering water, melt together the chocolate and butter. Cool slightly.

5. Meanwhile, in the large bowl of an electric mixer. with a paddle or beaters, on high speed, beat eggs, egg yolks, and sugar until tripled in volume, about 5 minutes. Scrape in the chocolate mixture and, on low speed, beat just until combined. Remove the bowl and fold in the flour, using a rubber spatula. Spoon a little of the batter into each of the prepared cups top with 1 truffle, and cover with the remaining batter. Arrange cups on a baking tray and bake until edges of the cakes begin to pull away from the sides of the cups, 12 to 13 minutes. Let stand 10 minutes. Invert onto individual dessert plates and carefully peel off paper.

6. Serve warm. Spoon softly whipped cream or ice cream next to each cake and, if desired, garnish with a few fresh raspberries. Serve immediately.


Suggestions for liqueur: Grand Marnier, Amaretto, Raspberry liqueur

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Ingredients

200g plain flour

200g caster sugar

4 tablespoons best quality cocoa powder

1/4 teaspoon salt

250ml hot filter coffee

80ml vegetable oil

1 tablespoon vanilla extract

1 egg




450g plain chocolate

110g unsalted butter

1/4 teaspoon salt

2 teaspoons vanilla extract

8 egg yolks

8 egg whites

4 tablespoons caster sugar

350ml whipping cream




110g plain chocolate

60ml whipping cream

60g chopped walnuts

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Preparation method
1. Preheat oven to 180 C / Gas 4. Grease and flour a 23cm (9 in) springform tin, or line with parchment.
2. In a large bowl, mix flour, 200g sugar, cocoa and 1/4 teaspoon salt. Make a well in the centre and add the coffee, oil, 1 tablespoon vanilla and egg. Beat until combined; mixture will be thin.
3. Pour into springform tin. Bake in the preheated oven for 30 to 45 minutes, or until skewer inserted into cake comes out clean. When cake is completely cool, remove from tin, cut top of cake level with a knife, and place back into springform tin.
4. To make the mousse: Melt 450g chocolate and 110g butter over double boiler, stir in 1/4 teaspoon salt and 2 teaspoons vanilla, whisk in yolks. In a separate bowl, beat whites until foamy, gradually add sugar, and continue beating until stiff. Fold into chocolate mixture. Whip the 350ml cream in a separate bowl and fold into chocolate mixture. Pour over leveled cake in springform tin and set for 1 to 2 days.
5. To make the ganache: Chop the 110g of chocolate. In the top of a double boiler, heat chocolate and 60ml cream, stirring occasionally, until melted and smooth. When the cake is completely set, remove from pan and drizzle ganache over the top. Using your hand, gently press chopped nuts into the side of the mousse.

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