http://www.sun-sentinel.com/media/photo/2009-05/46729886.jpgLast week, persuaded by most recent cooking success I decided to go back into my dessert cookbook and try another dessert. This time I settled on Chocolate truffle cake. Here is the following directions from Chocolate Treats
1.Preheat oven to 325F. Grease 9-inch spring form pan. 2. Sift 1 cup plus 2 tablespoons all-purpose flour, 1 ½ baking powder, 1 teaspoon salt. In top of double boiler set over barely simmering water, melt 1 pound bittersweet chocolate and 1 stick butter, stir until smooth. Set aside to cool. 3. In large bowl, with mixer on medium speed, beat eggs until combined. Beat in granulated sugar until dissolved. Beat in chocolate and flour mixtures. Spoon into prepared pan. Bake 50 minutes or until toothpick inserted in center comes out clean. 4. Turn off oven; let cake stand in cooling oven for 30 minutes. Take cake out of oven, let cake cool for 45 minutes. Remove cake from pan. 5. For glaze, in small saucepan, melt 8 ounces chocolate with 1 cup cream over medium heat, stirring until smooth. Set aside for 15 minutes. Pour over cake. 6. Garnish with strips of bittersweet chocolate, raspberry’s, and powdered sugar.
The cake turned out supremely delicious and the chocolate frosting/topping, in which I used mixed semi-sweet, milk, and dark chocolate instead of the suggested pure semi-sweet chocolate chips, had a sweet, rich, creaminess, that I think simply semisweet chocolate couldn’t accomplish.
1.Preheat oven to 325F. Grease 9-inch spring form pan. 2. Sift 1 cup plus 2 tablespoons all-purpose flour, 1 ½ baking powder, 1 teaspoon salt. In top of double boiler set over barely simmering water, melt 1 pound bittersweet chocolate and 1 stick butter, stir until smooth. Set aside to cool. 3. In large bowl, with mixer on medium speed, beat eggs until combined. Beat in granulated sugar until dissolved. Beat in chocolate and flour mixtures. Spoon into prepared pan. Bake 50 minutes or until toothpick inserted in center comes out clean. 4. Turn off oven; let cake stand in cooling oven for 30 minutes. Take cake out of oven, let cake cool for 45 minutes. Remove cake from pan. 5. For glaze, in small saucepan, melt 8 ounces chocolate with 1 cup cream over medium heat, stirring until smooth. Set aside for 15 minutes. Pour over cake. 6. Garnish with strips of bittersweet chocolate, raspberry’s, and powdered sugar.
The cake turned out supremely delicious and the chocolate frosting/topping, in which I used mixed semi-sweet, milk, and dark chocolate instead of the suggested pure semi-sweet chocolate chips, had a sweet, rich, creaminess, that I think simply semisweet chocolate couldn’t accomplish.
sounds great....we should have an out class session to try and make this...thts an idea??!!
ReplyDeleteWow that sounds good. I'm sure you could convince Dr. Tiff to give you some extra credit if you made it for the class!!!
ReplyDeleteIt's pretty cool that you added your own touch to it. It'd be cool to compare the two and see which tastes better :)
ReplyDeleteIan, I like your idea a lot. Hopefully Dr. Tiff agrees with us and have that dessert in class soon. The picture of the dessert caught my eye right away, it looks delicious.
ReplyDeleteIt looks so delicious.
ReplyDeleteMy roommate and I used to get a cake and put ice cream over. We did it for several weeks but stopped. We realized that it was bad for us.