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Chocolate Truffle Cake

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Ingredients

Adjust Servings:
8 ounces dark chocolate or 8 ounces semisweet chocolate
1 cup unsalted butter, room temperature
1 1/2 cups sugar
5 eggs, beaten until foamy
12 ounces semisweet chocolate
1 cup heavy cream

Nutritional information

570.6
Calories
447 g
Calories From Fat
49.7 g
Total Fat
30.4 g
Saturated Fat
145.3 mg
Cholesterol
51 mg
Sodium
40 g
Carbs
8 g
Dietary Fiber
25.5 g
Sugars
9.4 g
Protein
99g
Serving Size

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Chocolate Truffle Cake

Features:
    Cuisine:

    If you are craving chocolate, look no further! This cake is the ultimate in decadence and takes so few ingredients. It's dense, fudge-like and the ganache is delicious. I like to garnish it with some fresh raspberries. This recipe comes from a cookbook called, Beyond Parsley . Enjoy!
    Note: time does not include refrigeration.

    • 130 min
    • Serves 12
    • Easy

    Ingredients

    Directions

    Share

    Chocolate Truffle Cake, If you are craving chocolate, look no further! This cake is the ultimate in decadence and takes so few ingredients It’s dense, fudge-like and the ganache is delicious I like to garnish it with some fresh raspberries This recipe comes from a cookbook called, Beyond Parsley Enjoy! Note: time does not include refrigeration , So chocolaty and fudgy! The ganache was my favorite part I had a bit of time mixing the butter in by hand so the cake did end up a bit crunchy with butter not quite mixed in I did use a 9in cheesecake pan


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    Steps

    1
    Done

    Preheat the Oven to 350f Melt the 8 Ounces of Chocolate, For the Cake, and Stir Until Smooth. You Can Use a Double Boiler For This or Simply a Bowl Fitted Over a Pan Containing an Inch or Two of Boiling Water - Just Make Sure the Water Doesn't Touch the Bowl.

    2
    Done

    Remove from the Heat and Cool For a Few Minutes. Add the Butter, a Little Bit at a Time, and Beat With a Wire Whisk Until Smooth.

    3
    Done

    Add Sugar and Beat It For About a Minute, Using the Whisk.

    4
    Done

    Add Eggs and Continue Beating With the Whisk Until Fully Incorporated.

    5
    Done

    Butter an 8-Inch Round Cake Pan and Line With Parchment. Pour in the Batter and Set Pan Into a Slightly Larger Pan.

    6
    Done

    Fill the Larger, Outer Pan With Some Hot Water, About 1 Inch Deep. Bake For About 1 Hour and 15 Minutes (1 Hour and 30 Minutes Tops.depending on Your Oven.).

    7
    Done

    Cool For 1 Hour. (yes, You Have to Wait!) Cake Will Fall, Don't Be Alarmed.

    8
    Done

    Then Refrigerate Until Set, at Least 2 Hours. (yes, You Have to Wait Some More.).

    9
    Done

    Prepare the Ganache: Boil Chocolate and Heavy Cream Together, Over Medium High Heat, Stirring to Blend. Be Careful Here So You Don't Burn the Chocolate. Once the Chocolate Is Melted, Take Off Heat Immediately and Set to Cool a Bit.

    10
    Done

    Refrigerate the Ganache Until It's of Spreadable Consistency. This Could Take About 1 to 2 Hours (while Your Cake Is Refrigerating). Just Be Careful That It Doesn't Sit Too Long or Your Ganache Will Become Too Hard to Spread.

    Avatar Of Isabella Brown

    Isabella Brown

    Chocolate queen creating rich and decadent desserts with a touch of elegance.

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