Wednesday, April 15, 2015


This month baking partners had the choice between flourless chocolate cookies or chocolate truffle cake.  

LOL, There was NO choice for my family. In fact hubby INSISTED on the chocolate truffle cake and if he hadn't I would have.  But, I have to admit these are way too rich for my blood. I made them on Easter and had a little glaze left from the hot cross buns so added a bit of cocoa and glazed the cakes.

8 ounce semisweet baking chocolate
3/4 cup heavy cream
  • Place semi sweet chocolate in a mixing bowl.
  • Heat 3/4 cup heavy cream in a small saucepan over medium heat. Bring to a boil.
  • Pour boiling cream over the chopped chocolate. Let it sit for five minutes and whisk until smooth.
  • Pour the mixture onto a nonstick baking sheet and slightly spread it with a spatula.
  • Place this in the freezer for 15 minutes.
  • Divide into two and roll into balls.
  • Place the truffles into paper lined plates and place in the freezer.

5 ounces butter, cut into pieces + 2 tsp melted
2/3 cup all purpose flour
1/2 cup unsweetened cocoa
8 ounces (1 box) semi sweet baking chocolate
3 large eggs + 2 yolks
1/2 cup granulated sugar
1 teaspoon PURE vanilla extract
  • Preheat the oven to 325 degrees.
  • Lightly coat the inside of muffin tin (3 inch diameter cups) with melted butter. Set this aside.
  • In a sifter combine flour and cocoa powder. Sift and set aside.
  • Melt chocolate and butter in double boiler or in a microwave and stir until smooth.
  • Place egg, egg yolks and sugar in a bowl and beat on medium high heat with an electric mixer.
  • When it is frothy add the butter chocolate mixture and beat for 15 seconds.
  • Fold in the dry ingredients along with vanilla extract.
  • Fill each muffin cup 3/4’s with the batter and bake for about 5-6 minutes.
  • Remove the truffle from the freezer.
  • Quickly take the muffin tray from the oven and press one truffle each to the center of the muffin.
  • Immediately return the baking pan into the oven and continue baking until a toothpick inserted into the cake (not the center truffle portion but the edge of the cake) comes out clean. It will take 15-17 minutes.
  • Cool in room temperature for 20 minutes.
  • Run a knife around each cake to loosen it and then gently pull the baked cake out of the cup.
  • Serve while still warm with whipped cream or ice cream.

1 comment:

  1. Good Morning, oh wow I would be in chocolate heaven...Thanks for sharing the recipes.. Have a happy day!


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