Sinful Chocolate Truffle Cake Recipes

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SANDY'S SINFUL TRUFFLES



Sandy's Sinful Truffles image

This is one of my favorite and most decadent recipes. I have been making these truffles forever and they are always a hit. I use store-bought yellow cake for the crumbs, or a package mix will also work perfectly. The cake crumbs give the truffles a wonderful texture, so it is really worth the effort. I also change the amounts of chocolate I use according to how I feel on the day; a little more will make them sweeter, and we can all use a bit more sweetness in our lives.

Provided by Food Network

Categories     dessert

Time 35m

Yield 10 to 18

Number Of Ingredients 6

3 tablespoons mango jam
1 1/2 cups yellow cake crumbs
2 tablespoons Irish Cream Liqueur (recommended: Bailey's Irish Cream)
2 ounces unsweetened chocolate, melted
2 ounces semisweet chocolate, melted
1/2 cup walnuts, coarsely chopped

Steps:

  • In a medium bowl, mix the jam, cake crumbs and liqueur. Mix in the melted chocolate. Roll batter into 2-inch balls and then roll in chopped walnuts. Transfer balls to a cookie sheet and refrigerate until set, about 20 minutes.

SINFUL CHOCOLATE TRUFFLE CAKE



Sinful Chocolate Truffle Cake image

The Ultimate Rich Chocolate Truffle Cake. This is not a very high cake, it will be high while cooking and then will fall when it comes out of the oven. Do not panic, it is suppose to be a short cake :) Cake should be placed in refridgerator overnight before taking out of pan and finishing recipe.

Provided by Pumpkie

Categories     Dessert

Time 1h5m

Yield 1 cake

Number Of Ingredients 7

14 ounces semisweet chocolate (I use Ghiradelli bar chocolate)
2 ounces unsweetened chocolate (I use bakers)
1 cup butter (do not use margarine)
9 large eggs, separated (you use both the yolk and whites)
1/2 cup sugar
1/4 teaspoon cream of tartar
confectioners' sugar (for dusting)

Steps:

  • Preheat oven to 300 degrees.
  • Remove the bottom of a 9 inch springform pan and cover with tin foil, wrapping foil around to the back (this will make it easier to remove cake from pan).
  • Replace bottom of pan in springform.
  • Grease and flour bottom and side of pan.
  • In heavy 2-quart saucepan, combine semisweet and unsweetened chocolates and butter and melt over very low heat, stirring frequently until smooth.
  • Pour into a large bowl and set aside.
  • In another bowl with mixer at high speed beat egg yolks and sugar until very thick and lemon colored, about 5 minutes.
  • Then add the egg yolk mixture to the chocolate mixture, stirring with rubber spatula until blended.
  • In another bowl with clean beaters, beat a high speed the egg whites and cream of tartar until soft peaks form when beaters are lifted.
  • With rubber spatula fold beaten egg whites into chocolate mixture, one third at a time, make sure you fold not stir.
  • Pour batter into prepared pan, spread evenly.
  • Bake for 35 minutes.
  • DO NOT OVERBAKE Cake will firm up while standing and chilling, it is a truffle cake not a standard cake.
  • Cool cake completely in pan on a cake rack.
  • When cool refridgerate overnight in pan.
  • In the morning to remove the cake from pan, run a hot knife, (run knife under hot water) around edge of cake, and unhook spring latch on side of pan and lift off side of pan.
  • Invert cake onto cake plate, unwrap foil from bottom of pan and lift off bottom of pan.
  • To decorate top of cake using a fine sieve, sprinkle with confectioners sugar, or I made a heart stencil with paper for valentines day and placed on top of cake to create a heart outline with the sugar.
  • Refrigerate cake and remove 15 minutes before serving.

Nutrition Facts : Calories 4950.5, Fat 466.1, SaturatedFat 277.3, Cholesterol 2391.6, Sodium 2046.8, Carbohydrate 239.4, Fiber 75.3, Sugar 107.6, Protein 117

SANDY'S SINFUL TRUFFLES



Sandy's Sinful Truffles image

This is one of my favorite and most decadent recipes. I have been making these truffles forever and they are always a hit. I use store-bought yellow cake for the crumbs, or a package mix will also work perfectly. The cake crumbs give the truffles a wonderful texture, so it is really worth the effort. I also change the amounts of chocolate I use according to how I feel on the day; a little more will make them sweeter, and we can all use a bit more sweetness in our lives.

Provided by Food Network

Categories     dessert

Time 35m

Yield 10 to 18

Number Of Ingredients 6

3 tablespoons mango jam
1 1/2 cups yellow cake crumbs
2 tablespoons Irish Cream Liqueur (recommended: Bailey's Irish Cream)
2 ounces unsweetened chocolate, melted
2 ounces semisweet chocolate, melted
1/2 cup walnuts, coarsely chopped

Steps:

  • In a medium bowl, mix the jam, cake crumbs and liqueur. Mix in the melted chocolate. Roll batter into 2-inch balls and then roll in chopped walnuts. Transfer balls to a cookie sheet and refrigerate until set, about 20 minutes.

CHOCOLATE TRUFFLE CAKE



Chocolate Truffle Cake image

Love chocolate? Then this tender, luxurious layer cake is for you. With a ganache glaze and a fabulous bittersweet filling, the indulgence is so worth it. -JoAnn Koerkenmeier, Damiansville, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 17

2-1/2 cups 2% milk
1 cup butter, cubed
8 ounces semisweet chocolate, chopped
3 large eggs, room temperature
2 teaspoons vanilla extract
2-2/3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
FILLING:
6 tablespoons butter, cubed
4 ounces bittersweet chocolate, chopped
2-1/2 cups confectioners' sugar
1/2 cup heavy whipping cream
GANACHE:
10 ounces semisweet chocolate, chopped
2/3 cup heavy whipping cream

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.

Nutrition Facts : Calories 676 calories, Fat 38g fat (22g saturated fat), Cholesterol 109mg cholesterol, Sodium 299mg sodium, Carbohydrate 84g carbohydrate (63g sugars, Fiber 3g fiber), Protein 8g protein.

INDIVIDUAL CHOCOLATE TRUFFLE CAKES



Individual Chocolate Truffle Cakes image

Make and share this Individual Chocolate Truffle Cakes recipe from Food.com.

Provided by 2Bleu

Categories     Dessert

Time 2h50m

Yield 8 serving(s)

Number Of Ingredients 14

4 ounces semisweet chocolate morsels
3 tablespoons heavy cream
1 tablespoon unsalted butter
2 tablespoons Amaretto (or Grand Marnier or Raspberry liqueur)
8 fresh raspberries, perfect
5 ounces bittersweet chocolate chips
10 tablespoons unsalted butter, cut into small pieces
3 eggs, at room temperature
3 egg yolks, at room temperature
1/2 cup sugar
5 tablespoons all-purpose flour
1 teaspoon all-purpose flour
whipped cream (optional)
ice cream (optional)

Steps:

  • 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.
  • 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.
  • CAKE: Position a rack in the center of oven and preheat oven to 350 degrees. Spray 8 oversize muffin cups with cooking spray. Line bottoms with rounds of waxed paper. Set aside.
  • 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 large bowl beat on high speed, eggs, egg yolks, and sugar until tripled in volume, about 5 minutes.
  • On low speed, add in the chocolate mixture 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 15 minutes or until edges of the cakes begin to pull away from the sides of the cups. Let stand 10 minutes.
  • Invert onto individual dessert plates and carefully peel off paper. Serve warm with whipped cream or ice cream next to each cake and a few fresh raspberries.

CHOCOLATE TRUFFLE CAKE



Chocolate Truffle Cake image

Categories     Cake     Chocolate     Dairy     Dessert     Bake     Walnut     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes one 9-inch cake

Number Of Ingredients 19

For base
1/2 stick (1/4 cup) unsalted butter
2 tablespoons unsweetened cocoa powder
1/4 cup packed light brown sugar
2 tablespoons all-purpose flour
3/4 cup finely chopped walnuts
1 large egg
2 teaspoons vanilla
For filling
1 1/2 cups walnuts
1/2 stick (1/4 cup) unsalted butter
1 cup packed light brown sugar
1/4 cup honey
1/4 cup heavy cream
1 teaspoon vanilla
1 teaspoon fresh lemon juice
For ganache
1 1/4 cups heavy cream
1 pound fine-quality bittersweet (not unsweetened) or semisweet chocolate

Steps:

  • Preheat oven to 350°F and butter a 9-inch springform pan.
  • Make base:
  • In a small saucepan melt butter and stir in cocoa powder. Remove pan from heat and add brown sugar, stirring until dissolved. Stir in flour, walnuts, egg, and vanilla and spread batter evenly in springform pan. Bake base in middle of oven 10 minutes, or just until firm, and transfer to a rack to cool.
  • Make filling:
  • Arrange walnuts in one layer on top of base. In a small heavy saucepan combine butter, brown sugar, and honey and cook over moderate heat, stirring occasionally, 8 to 10 minutes, or until a candy thermometer registers 280°F. Remove pan from heat and add cream, vanilla, and lemon juice, stirring until smooth. Cool mixture to room temperature and pour over walnuts, spreading evenly.
  • Make ganache:
  • In a saucepan bring cream just to a boil. Finely chop chocolate. Put chocolate in a metal bowl and pour hot cream over it, stirring until smooth. Cool ganache to room temperature and beat with an electric mixer until it just holds soft peaks (do not overbeat or it will become grainy).
  • Spread ganache evenly over filling. Chill cake, covered, at least 4 hours and up to 1 day.
  • Run a thin knife around edge of cake and remove side of pan. With a large spatula transfer cake to a plate and let stand at room temperature 30 minutes before serving.

CHOCOLATE TRUFFLE CAKE



Chocolate Truffle Cake image

For extra fudgy results, the cake should be baked the night before it is to be served.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 8-inch cake

Number Of Ingredients 6

12 tablespoons (1 1/2 sticks) unsalted butter, cut into pieces, room temperature, plus more for pans
8 ounces bittersweet chocolate, cut into small pieces
4 ounces milk chocolate, cut into small pieces
3/4 cup plus 2 tablespoons sugar
5 large eggs, separated
2 tablespoons all-purpose flour

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



Chocolate Truffle Cake image

Categories     Cake     Chocolate     Egg     Dessert     Steam     Summer     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 6

14 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 cup (2 sticks) unsalted butter
1/4 cup light corn syrup
6 large eggs
3/4 cup sugar
Raspberry sorbet

Steps:

  • Line 8-inch-diameter cake pan with 2-inch-high sides with 3 layers of plastic wrap, overlapping sides of pan by 8 inches. Melt bittersweet chocolate, butter, and corn syrup in heavy medium saucepan over low heat, stirring until smooth. Remove from heat. Using electric mixer, beat eggs and sugar in large bowl until doubled in volume and pale yellow in color, about 3 minutes. Fold chocolate mixture into egg mixture (mixture will deflate). Pour mixture into prepared cake pan. Cover cake tightly with overhanging plastic wrap.
  • Place steamer rack on bottom of large pot. Pour enough water into pot to almost reach bottom of steamer rack; bring to boil. Place cake on steamer rack. Cover pot and steam until tester inserted into center comes out with a few moist crumbs attached, adding more hot water to pot if necessary, about 2 hours. Remove cake from steamer. Refrigerate until cold and firm, at least 6 hours. (Cake can be prepared up to 3 days ahead of time. Keep refrigerated.) Slice cake with knife dipped into hot water and wiped dry. Top each serving with scoop of raspberry sorbet and serve immediately.

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