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Culinary Escape to Spain
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Individual Chocolate Truffle Cakes

Source: Outdoor Entertaining
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Active Time:  50 Minutes
Total Time:  1 Hour 15 Minutes
  Serves 2
RECIPE INGREDIENTS
For Cake:
1/2 tablespoon butter
1 teaspoon raspberry jam
1-1/2 tablespoons sugar
2 small eggs, separated
1-1/2 oz bittersweet or semisweet chocolate, melted and cooled
1/4 cup (1 oz) ground hazelnuts
2 tablespoons all-purpose flour
For Truffles:
4 oz bittersweet or semisweet chocolate, chopped
2 tablespoons whipping cream
2 teaspoons coffee liqueur
1/4 cup (2 oz) unsalted butter
1/4 cup packed brown sugar
For Chocolate Bands:
7 oz bittersweet or semisweet chocolate, melted
cocoa powder
Decorative ribbons
DIRECTIONS
FOR CAKES: Preheat the oven to 350 degrees F. Butter 2 straight-sided 3/4 - cup metal molds or ramekins. Beat butter, jam and sugar in a medium bowl until light and creamy. Add egg yolks and beat until combined. Stir in the cooled melted chocolate, hazelnuts and flour. Beat egg whites in another medium bowl until soft peaks form; fold into chocolate mixture.


Spoon cake mixture into prepared molds and bake until cakes are firm, about 20 minutes. Let stand 5 minutes before turning cakes out onto a wire rack. Cool completely.


FOR TRUFFLES: Place chocolate, cream and liqueur in top of a double boiler over simmering water until chocolate melts. Melt butter in small sauce pan; add brown sugar and stir until sugar dissolves. Stir into chocolate mixture. Refrigerate until mixture is firm enough to roll. Roll, heaping teaspoonfuls of mixture into balls. Refrigerate.


FOR CHOCOLATE BANDS: Cut 2 pieces of parchment or waxed paper 14 inches long and 2 inches higher than cakes. Oil paper, spread chocolate evenly onto paper and refrigerate until firm. Remove the chocolate from the refrigerator and allow to become pliable. Using scissors, cut one edge of chocolate bands straight to go around bases of cakes. Wrap one piece of chocolate around each cake and gently mold edge of chocolate into cakes, so chocolate is secure and the cake is fully encased in chocolate.


TO SERVE: Arrange truffles on top of the cakes. Dust with cocoa powder. Tie ribbons around cakes. Can be made 1 day ahead. Cover and refrigerate.


Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 2
Calories: 1453
Fat. Total: 90g
Fiber: 3g
Carbohydrates, Total: 169g
Sodium: 115mg
% Cal. from Fat: 56%
Cholesterol: 247mg
Protein: 17g
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