Connies Chocolate Truffle Cake Recipes

CHOCOLATE TRUFFLE CAKE

Steps:

• In a large saucepan, cook milk, butter and chocolate over low heat until melted. Remove from the heat; let stand for 10 minutes., Preheat oven to 325°. In a large bowl, beat eggs and vanilla; stir in chocolate mixture until smooth. Combine flour, sugar, baking soda and salt; gradually add to chocolate mixture and mix well (batter will be thin). , Transfer to three greased and floured 9-in. round baking pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small saucepan, melt butter and chocolate. Stir in confectioners' sugar and heavy whipping cream until smooth., For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, until ganache reaches a spreading consistency., Place one cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake layer. Spread ganache over top and sides of cake. Store in the refrigerator.

CHOCOLATE TRUFFLE CAKES WITH FRESH PANSIES

Steps:

• Cakes: Preheat oven to 350 degrees. Butter four 6-inch round cake pans. Line with parchment, and butter parchment; and dust with cocoa, tapping out excess.
• Stir cocoa and water in a small bowl until a smooth paste forms; let cool. Whisk together flour, baking soda, and salt in a medium bowl.
• With an electric mixer on medium speed, beat butter and sugar until pale and fluffy, 3 to 5 minutes. Mix in vanilla. Add eggs in a slow stream, mixing until incorporated and batter is no longer slick.
• Gradually whisk milk into cocoa paste. With mixer on low speed, gradually add both flour and cocoa mixtures to the butter mixture, and mix until combined.
• Divide batter among prepared pans. Bake until a cake tester comes out clean, about 30 minutes. Transfer pans to wire racks to cool 10 minutes. Turn out cakes onto racks to cool completely.
• Whipped Ganache Frosting: Meanwhile, put chocolate into a large heatproof bowl. Bring cream just to a boil in a saucepan. Pour over chocolate; add salt. Let stand 10 minutes. Whisk until chocolate is melted and mixture is smooth and shiny, scraping bottom of bowl with a flexible spatula. Let cool to room temperature, stirring often, until thickened, 45 to 60 minutes. With an electric mixer on medium-high speed, beat until paler in color and fluffy, 2 to 4 minutes. (You should have about 4 cups.)
• Chocolate Ganache Glaze: Put chocolate into a large heatproof bowl. Bring cream and corn syrup just to a boil in a saucepan, stirring to combine. Pour over chocolate. Let stand 10 minutes. Whisk until smooth and shiny, scraping bottom of bowl with a flexible spatula. (You should have about 3 cups.)
• With a serrated knife, trim tops of cake layers to level. Using an offset spatula, spread about 1 cup whipped ganache frosting on each of 2 cake layers; top with remaining layers. Spread remaining frosting over cakes.
• Place 1 cake on a wire rack set over a parchment-lined rimmed baking sheet. Using a ladle, pour half of ganache glaze over top and sides of cakes, smoothing sides with a large offset spatula. Repeat with second cake. Let stand until glaze has set, about 20 minutes. Just before serving, arrange pansies on top of cakes.

CHOCOLATE TRUFFLE CAKE

Steps:

• 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 heat and stir the mixture until smooth. Stir in your flavoring of choice and refrigerate until thick enough to mound on a spoon, stirring occasionally, about 30 minutes.
• Line a baking tray with waxed or parchment paper. Scrape the chocolate mixture into a pastry bag fitted with a #3 plain tip. Pipe 8 (1-inch) mounds onto the prepared tray. Place 1 raspberry in the center of each chocolate mound and pipe a little more of the chocolate mixture to enclose completely. Refrigerate until firm, about 15 minutes.
• For the cake: Position the rack in the center of the oven and preheat the oven to 350 degrees F. 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.
• In the top of a double boiler or a small heatproof bowl set over simmering water, melt together the chocolate and butter, cool slightly.
• Meanwhile in the bowl of an electric mixer with a paddle or beaters, beat the eggs, egg yolks and sugar on high speed until tripled in volume, about 5 minutes. Scrape in the chocolate mixture and, on low speed, beat until just combined. Remove the bowl from the mixer 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 the cups on a baking tray and bake until the 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 the paper. Serve warm. Spoon softly whipped cream or ice cream next to each cake and, if desired, garnish with a few fresh raspberries. Serve immediately.

CHOCOLATE TRUFFLE CAKE

Steps:

• Preheat the oven to 160°C/140°C fan/gas 3.
• Grease two 20cm cake tins, and dust them with flour.
• Sift together the flour, cocoa powder, bicarbonate of soda and baking powder into a large mixing bowl. Add the remaining cake ingredients and beat well to give a smooth, thick batter consistency.
• Divide the mixture between the cake tins and bake in the oven for 30-35 minutes, until just firm to touch. Leave to cool in the tins for about 10 minutes before turning out onto a wire rack.
• To make the truffle mixture, pour the cream in a saucepan and place over a medium heat.
• Once the cream is hot, but not quite boiling, stir in the butter until melted. While the cream is heating, break the chocolate into small pieces and place in a medium-sized mixing bowl with the pinch of salt.
• Pour over the hot cream and butter, and stir well until the chocolate melts into the cream. Leave to one side.
• Once the cake is cool, sandwich the two sponges together with the jam. Ice with the truffle mixture, leaving enough to make the 11 truffles.
• Place the remaining mixture in the fridge for about 30 minutes until it is firm. Roll into 11 truffles and place around the outside of the cake.
• Finish by grating or peeling white chocolate over the top.

CHOCOLATE TRUFFLE CAKE

Steps:

• For crust, combine pecans, cracker crumbs, melted butter, and 2 tablespoons sugar. Press onto bottom and about 1 1/2 inches up the sides of a greased 9-inch spring-form pan. Set pan aside.
• In a large saucepan cook and stir chocolate and shipping cream over low heat till the chocolate melts. Transfer the mixture to a medium mixing bowl. Set aside.
• In a large mixing bowl combine eggs, the 3/4 cup sugar, and flour; beat 10 minutes or till thick and lemon colored. Fold one-fourth of the egg mixture into the chocolate mixture; fold chocolate mixture into remaining egg mixture. Pour into crust-lined pan.
• Bake cake in a 325°oven about 45 minutes or till puffed around edge and halfway to center (the center will be slightly soft). Cool in pan on a wire rack for 20 minutes. Remove sides of pan. Cool for 4 hours. If desired, serve with whipped cream. Cover any leftovers and store in refrigerator.
• Orange-Chocolate Truffle Cake: Prepare as above, except stir 2 teaspoons finely shredded orange peel into the egg mixture after beating.

NIGELLA'S CHOCOLATE TRUFFLE CAKE.

Steps:

• Melt the chocolate in a glass bowl over some simmering water. The water must not keep boiling while the chocolate is melting.
• Now lightly heat the cream and brandy together. Pour into the melted chocolate. Stir well. Now add the cocoa powder mix well.
• Using a small baking pan layer with wax paper. Also grease the pan well. Now add the cake mixture. Place the cake in the fridge until firm, take the cake out just before you want to serve it. Place on a nice cake tray, there will be some chocolate sauce at the bottom. Serve with some whipped cream.

CHOCOLATE TRUFFLE CAKE

Steps:

• Preheat the oven to 350°F/180°C/ gas mark 4 and prepare the cake tin: using a tin measuring 8 inches (20cm)in diameter, 3 inches (7.5cm) deep, lightly oil the cake tin, line the base and sides with baking parchment and oil again, dust the sides with 1 tablespoon each of flour and sugar (this additional flour/sugar is extra to the quantities listed above).
• In a large bowl, beat the butter, sugar and vanilla extract together with an electric whisk for at least 5 minutes - so that it is light and creamy; add the eggs, beating the mix well as you add each egg; beat in the soured cream and milk - it may look curdled, but don't worry this is fine!
• Sieve flours and cocoa together in a separate bowl then sprinkle half over the cake mix; fold in with a metal spoon; sprinkle and fold in the second half.
• Gently spoon the cake mix into the cake tin and make a shallow hollow in the middle with the back of the spoon: bake on the middle shelf for 50 minutes then cover with a double layer of wet baking parchment (to stop the top of the cake overbrowning) and continue cooking for another 10-15 minutes - the cake is baked when it's risen and a fine skewer put in the middle comes out clean: remove from the oven and leave the cake to cool in its tin for 10 minutes before turning out onto a wire rack, best/flattest side up.
• To make the truffle icing, put the chocolate and butter in a small heatproof bowl and set it over a pan of just simmering water - the bowl must not touch the water: melt the chocolate/butter mix over the water for about 5 minutes then remove the bowl from the pan and leave to cool to 15 minutes: stir in the cream and leave the chocolate mix to cool for about 20-30 minutes so that the icing will be thick enough to coat the cake without the icing running off: pour truffle icing over the cake and spread it over the top and sides.
• To make the almond decoration, first lightly toast the almonds on a baking sheet in the oven at 350°F/180°C/ gas mark 4 for 5 minutes, turning them over half way through; remove and leave to cool: while they are cooling melt the dark chocolate in a bowl over a pan of simmering water until melted, dip the almonds into the chocolate and lay out to dry on baking parchment - about 30 minutes: when dry repeat the process with the white chocolate, but this time arrange the almonds on top of the cake after dipping, the heat of the white chocolate will start to melt the first coat of chocolate on the almonds and you'll get a marbled finish, drizzle any left over melted chocolate over the almonds.
• Leave decoration to cool before serving, then watch the cake 'vanish' before your very eyes!

CHOCOLATE TRUFFLE CAKE

Steps:

• Heat the oven to 325 degrees. Butter an 8-inch springform pan, and set aside. Place both chocolates in a large heatproof bowl, and set over a pan of simmering water. When chocolate is completely melted, add sugar and butter, and stir until well combined. Remove from the heat, and stir in egg yolks.
• Place egg whites in the bowl of an electric mixer fitted with the whisk attachment; whip until frothy. Sprinkle flour over whites; beat on medium until stiff but not dry.
• Add 1/3 of the egg-white mixture to the chocolate mixture, and stir until thoroughly combined. Very gently fold remaining whites into the chocolate mixture until well blended.
• Pour the batter into the prepared pan, and bake until springy but still soft in the middle, about 40 minutes. Cool on a rack for 1 hour. Cover with plastic wrap, and chill overnight. Remove from refrigerator, and unmold about 1 hour before serving.

CHOCOLATE TRUFFLE CAKE WITH RASPBERRIES

Steps:

• Make cake:
• Preheat oven to 350°F. and butter a 10-inch springform pan.
• Chop chocolate and cut butter into pieces. In a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate and butter with sugar, stirring until smooth (sugar will not be dissolved). Remove top of double boiler or bowl from heat and cool mixture to room temperature. Transfer mixture to a large bowl.
• Separate eggs, putting yolks in a small bowl and whites in a large bowl. Add yolks 1 at a time to chocolate mixture, whisking well after each addition. With an electric mixer beat whites until they just hold soft peaks. Sift flour over chocolate mixture and with a whisk fold flour and half of whites into mixture gently but thoroughly. With a rubber spatula fold in remaining whites gently but thoroughly.
• Pour batter into pan, smoothing top, and bake in middle of oven 40 to 45 minutes, or until a tester comes out with moist crumbs adhering. Cool cake completely in pan on a rack. Cake may be made up to this point 2 days ahead and kept in an airtight container at room temperature.
• Make ganache:
• Chop chocolate and in a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring frequently until smooth. Remove top of double boiler or bowl from heat. While chocolate is melting, in a small saucepan bring cream just to a simmer and add espresso. Add cream mixture to chocolate with butter and liqueur and stir until smooth.
• Assemble cake:
• Remove side of pan and cut cake into 8 wedges. Invert wedges (so that top sides will be flat) onto a large rack set over a large shallow baking pan, spacing them at least 1 inch apart. Pour enough warm ganache evenly over wedges to coat them and let stand 5 minutes.
• Scrape excess ganache from baking pan into bowl of ganache and pour ganache over wedges again, making sure they are coated completely. (Remaining ganache may be chilled, covered, and reheated for using as a chocolate sauce.) Let wedges stand at room temperature until ganache is set, at least 1 hour, and up to 6.
• Just before serving, pick over raspberries and cover top of each wedge with raspberries.

CONNIE'S CHOCOLATE TRUFFLE CAKE

Steps:

• Part 1 On Medium Heat, Bloom the cocoa Powder in the Melted Unsalted Butter. Add the brown sugar & flour to dissolve. Combine the walnuts, egg, and vanilla. Bake @ 350 deg. in a 9" pan, for 10 minutes, until just firm. Cool to Room Temperature. Part 2 Layer the walnuts onto the Base. At Medium Heat, in a pot, heat the butter, brown sugar, and honey until it is 280 degrees (~8-10 mins). It will look like caramel. Add the Heavy Cream, Vanilla, and Lemon Juice. Pour this mixture onto the walnuts. Part 3 Heat the Cream. Pour it into a bowl w/ the chopped Chocolate. Stir until smooth. Cool the mixture to Room Temperature. Beat to Soft Peaks. Pour this onto the Filling. **If your ganache starts dividing between oil/fat & solid, it is called "broken". Google "how to fix broken ganache" if you get to this point! Put it in the fridge to set, until ready to serve!