Chocolate Truffle Cake Recipe?

Does any have a recipe for a chocolate truffle cake... I had this cake it was a regular chocolate cake on the bottom, the center was carmel and cashews and the top was either chocolate truffle or maybe chocolate torte'..Thanks for your replies:)Chocolate Truffle Cake Recipe?
Chocolate Truffle Cake


Recipe courtesy of Mary Bergin





Recipe Summary


Difficulty: Easy


Prep Time: 1 hour 30 minutes


Cook Time: 20 minutes


Yield: 8 servings


User Rating: 5 Stars





Truffles:


4 ounces bittersweet or semisweet chocolate, cut into small pieces


3 tablespoons heavy cream


1 tablespoon (1/2-ounce) unsalted butter


2 tablespoons flavoring of choice (grand Marnier, Amaretto, Raspberry liqueur, etc.)


8 fresh perfect raspberries, optional





Cake:


5 ounces bittersweet chocolate, cut into small pieces


5 ounces (1 1/4 sticks) unsalted butter, cut into small pieces


3 eggs, room temperature


3 egg yolks, room temperature


1/2 cup sugar


5 tablespoons, plus 1 teaspoon all-purpose flour


Whipped cream, optional


Ice cream, optional





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 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.





For the Cake:


Position a rack in the center of oven and preheat oven to 350 degrees. 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. (To cut out the rounds, place 1 of the cups on waxed paper and trace rounds the bottom with a pencil. Then cut the 8 circles.) 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 of an electric mixer. with a paddle or beaters, on high speed, beat eggs, egg yolks, and sugar until tripled in volume, about 5 minutes. Scrape in the chocolate mixture and, on low speed, beat 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 until 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 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 Recipe?
Well you asked for a recipe, but I have been unable to find a recipe exactly like the one you have eaten. Here are two chocolate truffle cakes:





http://fooddownunder.com/cgi-bin/recipe.鈥?/a>


http://www.godiva.com/recipes/recipe.asp鈥?/a>
INGREDIENTS:


1 1/4 cups butter


3/4 cup HERSHEY庐'S Cocoa or HERSHEY庐'S Dutch Processed Cocoa


1 cup white sugar


1 tablespoon all-purpose flour


2 teaspoons vanilla extract


4 eggs, separated


1 tablespoon white sugar


1 (8 ounce) package HERSHEY庐'S MINI KISSES鈩?Milk Chocolate Baking Pieces


2 teaspoons HERSHEY庐'S Cocoa or HERSHEY庐'S Dutch Processed Cocoa, sifted





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DIRECTIONS:


Heat oven to 425 F. Grease bottom of 9-inch springform pan.


Melt butter in medium microwave-safe bowl; add 3/4 cup cocoa and 1 cup sugar, stirring until well blended. Cool 5 minutes.


Stir in flour and vanilla; add egg yolks, beating well after each addition. In medium bowl, beat egg whites with remaining 1 tablespoon sugar until soft peaks form; gradually fold into chocolate mixture with baking pieces. Spoon batter into prepared pan.


Bake 15 to 18 minutes or just until edges are firm (1-inch circle in center will be soft). With spatula, loosen cake from side of pan. Cool completely on wire rack; remove side of pan.


Cover; refrigerate at least 6 hours. Sift cocoa over whipped topping; stir until well blended. Garnish cake with chocolate topping. Cut cake while cold; garnish with additional baking pieces. 10 servings.
Its a Betty Crocker recipie so you can probably buy it at the store... I think this is the one your looking for, the picture is in the link..








Chocolate-Caramel-Nut Cake


Caramel topping and nuts smother a rich chocolate cake. It鈥檚 simply phat!





1 package Betty Crocker庐 SuperMoist庐 butter recipe chocolate cake mix


1 package (4-serving size) chocolate instant pudding and pie filling mix


1 cup water


1/2 cup butter or margarine, softened


4 eggs


1 bag (6 ounces) semisweet chocolate chips (1 cup)


1/3 cup caramel topping


Chopped nuts








1. Heat oven to 350潞F. Grease and flour 12-cup bundt cake pan or 10x4-inch angel food cake pan (tube pan).


2. Beat cake mix, pudding mix, water, butter and eggs in large bowl with electric mixer on low speed 2 minutes, scraping bowl occasionally. Stir in chocolate chips. Pour into pan.


3. Bake 53 to 57 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pan. Remove from pan to plate. Cool 30 minutes. Prick top and side of warm cake several times with fork; spread caramel topping over top of cake. Sprinkle with nuts. Cool completely, about 1 hour. Store covered.





Note: Surprise family and friends and bake this cake in a bundt pan with a newer shape, available in the Betty Crocker庐 Catalog. Click the link ';Catalog Shopping'; on the top of this page to shop Betty Crocker online, then search for bundt to find shapes beyond the classic.