Chocolate Truffle Cake


This is a super rich, super chocolatey "cake" it is more like a ganache. I have made it crustless and I have also made it with a hazelnut crust (ground hazelnuts, sugar, cinnamon and butter pressed into a springform pan). It would also be delicous with a chocolate ganache poured over the top.This year I decided to attempt using a chocolate transfer sheet and make it extra special for christmas and wrap the outside in chocolate with a pretty pattern. Anyway you make this cake it is delicious, decadent and rich!!






This is a super rich, super chocolatey "cake" it is more like a ganache. I have made it crustless and I have also made it with a hazelnut crust (ground hazelnuts, sugar, cinnamon and butter pressed into a springform pan). It would also be delicous with a chocolate ganache poured over the top.This year I decided to attempt using a chocolate transfer sheet and make it extra special for christmas and wrap the outside in chocolate with a pretty pattern. Anyway you make this cake it is delicious, decadent and rich!!

Ingredients:
2 sticks (1 cup) unsalted butter
12 oz 70% cacao bittersweet, coarsely chopped
5 large eggs
1 c. sugar
7 Tbsp water

Directions:
Place rack in the middle of a preheated 300F oven. Grease a 10"x2" round pan and line with parchment, butter the parchment as well.
Melt chocolate and butter in a double boiler (or bowl set over simmering water) until smooth, remove from heat. Beat together eggs and 1/3 c. sugar in electric mixer on high speed until tripled in volume and tick enough to form a ribbon that takes 2 sec to dissolve when teh beater is lifted (~5min in a stand mixter)
Heat remaining 2/3 c. sugar and water in small saucepan over low heat, stirring until sugar is dissolved and syrup is clear (~2min). Pour hot syrup into melted chocolate, stir to combine. Cool mixture 10minutes.
Add chocolate syrup to egg mixture (a little at a time), beating at medium speed until just incorporated. Pour into cake pan.
Place pan into a roasting pan lined with a kitchen towel and add enough boiling hot water to reach about 3/4 of the way up the side of the cake pan. Bake until set ~1 hour. Cool completely in water bath (~2hours). Invert cake pan onto cake plate and peel off parchment.
***Note for this party I used a 6 inch round pan to make it smaller around but taller for the decorations. If you do this you will need to bake it longer ~80 -90 minutes (the toothpick will not come out clean when you test it but the outside will have a hard shell) It is important to cool completely (possibly even in the fridge to set up the cake)

To make the outside chocolate shell I drizzled chocolate on to a piece of parchment paper the approximate height I wanted it to be then let it set about a minute or two (it was starting to dry but not completely) then wrapped it around the cake, popped it in the fridge and peeled off the parchment paper after it was hardened.
Here was Sue's cake, super cute, the fish was rice krispie treats covered in fondant



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