How do i make chocolate truffle cake - can i have a recipe?

CHOCOLATE TRUFFLE CAKE





CAKE:





12 oz. pkg. semi sweet chocolate chips


6 tbsp. butter


2 tbsp. sugar


2 tsp. flour


1 tsp. hot water


2 tsp. vanilla


3 eggs, separated


Pinch salt





GLAZE:





6 oz. semi sweet chocolate chips


1/4 c. strong hot coffee


1 tbsp. kahlua, brandy or your favorite liqueur


3 tbsp. butter





CAKE: In microwave or double boiler, melt chocolate chips and butter. Mix in sugar, flour, water and vanilla. Remove from heat and stir in egg yolks one at a time; cool. Beat egg whites with salt until stiff but not dry. Fold into chocolate mixture. Spread into buttered springform pan, 8'; for higher cake, 9'; for thinner, larger cake. Bake at 425 degrees for 15 minutes. Cake will be soft in center when done. Cool.


GLAZE: Chocolate chips with coffee in microwave or saucepan. Stir until very smooth. Add liqueur. Mix in butter, one tablespoon at a time, stirring until smooth. Spread over cake. Allow to cool, then garnish as desired with fruit, almonds, etc. Keep in cool placeHow do i make chocolate truffle cake - can i have a recipe?
Chocolate Truffle Cake


A very light and fluffy chocolate delight. The texture will impress anyone who enjoys your truffle cake, and make it look like you spent all day in the kitchen. It really is slice of chocolate heaven.


INGREDIENTS:





* 16 oz semi-sweet chocolate


* 1/2 cup butter


* 1 1/2 tsp flour


* 1 1/2 tsp sugar


* 1 tsp hot water


* 4 eggs, separated





PREPARATION:


Grease a 8 or 9 inch springform pan. In a saucepan, melt butter and chocolate together. Add flour, sugar and water, blending well. Add yolks, one at a time, beating well after each yolk. In another bowl, beat egg whites until you've got stiff peaks. Fold the whipped whites into the chocolate mixture. Turn batter into pan and bake for approximately 20 minutes at 425F.


Serves 6





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Chocolate Truffle Cake





Crust:





3 C. graham cracker crumbs (about 25 graham crackers)





2 T. cocoa powder, sifted





2 T. light brown sugar





5 T. unsalted butter, melted





Filling and garnish:





8 oz. semisweet chocolate





3 oz. bittersweet chocolate





2 1/2 C. heavy whipping cream





2 T. milk





2 T. brandy or rum or 1 t. vanilla extract





Cocoa powder





White and semisweet chocolate curves, lattices or chocolate curls





Preheat the oven to 350掳F.





In a medium bowl mix together the graham cracker crumbs, cocoa, brown sugar and melted butter. Press the mixture in an even layer on the bottom of a 10-inch springform pan. Bake for 10 minutes. Remove from the oven and carefully remove the side of the pan and put the base, with the crust on it, on a wire rack to cool. When it is cool, reassemble the pan.





To prepare the filling: Melt the semisweet and bittersweet chocolates together in the top of a double boiler over simmering water or a heatproof bowl set over simmering water. When melted, set the chocolate aside to cool to lukewarm. It should still be liquid.





Set the heavy whipping cream in its container in a bowl of hot water until it is cool but no longer refrigerator-cold.





In a mixing bowl, whisk the cream with the milk and brandy or vanilla until it is thick enough to leave a ribbon trail when the whisk is lifted. Be careful not to overwhip the cream.





Blend a heaping spoonful of the cream into the lukewarm chocolate, then quickly fold the chocolate into the remaining cream using large metal spoon. Pour the mixture over the crust in the pan and smooth the top with a narrow spatula.





Cover the pan with plastic wrap. Chill for at least 4 hours, preferably overnight.





Remove the cake from the pan and leave it at room temperature for 30 minutes before serving. Just before serving, sift a fine layer of cocoa powder over the top and garnish with chocolate curves or curls and, if desired, a fanned strawberry.





Makes 12 generous servings.





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Chocolate Truffle Cake





For the Truffles:


4 ounces bittersweet or semisweet chocolate, cut into small pieces


3 tablespoons, heavy cream


1 tablespoon unsalted butter


2 tablespoons flavoring of your choice (orange, almond, or raspberry liqueur, etc.)


8 fresh perfect raspberries, optional





For the Chocolate Cake:


5 ounces bittersweet chocolate, cut into small pieces


5 ounces unsalted butter, cut into small pieces


3 eggs, at room temperature


3 egg yolks, at 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 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.





**********How do i make chocolate truffle cake - can i have a recipe?
INGREDIENTS:


16 oz semi-sweet chocolate


1/2 cup butter


1 1/2 tsp flour


1 1/2 tsp sugar


1 tsp hot water


4 eggs, separated


PREPARATION:


Grease a 8 or 9 inch springform pan. In a saucepan, melt butter and chocolate together. Add flour, sugar and water, blending well. Add yolks, one at a time, beating well after each yolk. In another bowl, beat egg whites until you've got stiff peaks.


Fold the whipped whites into the chocolate mixture. Turn batter into pan and bake for approximately 20 minutes at 425F.


Serves 6
http://www.cooks.com/rec/doc/0,176,15917鈥?/a>





Hope I helped. =]





Sounds yummy.





Have fun!
Here is a recipe that is easy to make and requires no baking, to make the base take 1 pack of Digestive Biscuits, break them up into crumbs, add 150 gms melted butter. Press into the base of a 9 '; greased cake tin and refrigerate.





Melt 400 gms of 75% cocoa chocolate in a double boiler, do not over heat the chocolate, whip 500 ml of cream to nice and thick, then pour the chocolate into the cream and mix well so the chocolate is well distributed and a nice even colour, then put the chocolate cream into the cake tin on top of the base, put this back in the fridge to set. Allow 2 to 3 hours for this minimum. When ready to serve put some cocoa powder into a sieve or tea strainer and dust the top of the cake giving it a good coating.





This recipe is so easy I couldn't believe it at first, and it is a death by chocolate experience.





As a variation you can make individual ones in the small paper cup cakes, very suave.





Good luck and I hope all goes well
CHOCOLATE TRUFFLE CAKE (THE ULTIMATE


DESSERT)





1 lb. semisweet chocolate


10 tbsp. unsalted butter (1 1/4 sticks)


8 eggs, separated, room temperature


3 c. whipping cream


2 tbsp. sugar


1/2 tsp. vanilla


Grated chocolate





Melt chocolate and butter in microwave for 3 minutes, stopping to stir every minute until smooth. Pour into large bowl; cool slightly. Preheat oven to 375 degrees. Generously butter 9 inch springform pan. Beat yolks to blend. Stir into chocolate mixture. Beat whites to stiff peaks. Gently fold 1/4 of whites into chocolate mixture to loosen. Fold into remaining whites. Pour batter into prepared pan. Bake 12 minutes, do not overbake. Cool in pan then refrigerate.


Just before serving, beat cream, sugar and vanilla to stiff peaks. Spoon over cake in pan, smoothing top. Remove springform and pipe rest of whip cream around edge with a pastry tube. Garnish cake with grated chocolate. Serve chilled. Serves 12 to 16 cut small pieces, it's wonderfully rich!
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