Tuesday, July 7, 2009

Truffle Cake Recipe

3 cups semisweet choc chips
2 sticks unsalted butter
6 large eggs, room temp

Heat oven to 425. Coat pan with nonstick spray and line bottom with wax paper, spray paper. Have a large roaster ready.

Melt chips and butter together in med saucepan; stir until well blended.

Beat eggs in a large bowl with mixer until triple in size and soft peaks form. Fold in chocolate mixture until blended. Pour into pan.

Place large roaster in oven; place cake pan inside. Pour boiling water into roaster to come halfway up sides of cake pan.

Cover cake pan loosely with foil; bake 40 mins. Cake will look soft but will set when cool.

Cool cake on a wire rack. Cover and refrigerate for 3 hours, or until firm. Invert onto serving dish, shake down sharply to release cake.

I made 4 layers (2 actual cakes(batches)) and used strawberry jam in between, raspberry is better because its not as sweet.


3/4 cup heavy whipping cream.
12 ounces semisweet chocolate chips

Bring cream to a boil and pour over chips, stir until glossy.

I let the ganache cool for 10-15 mins before I spoon over cake.


carolyn@primitive~devotion said...

YUM! I will have to try this Jenn. Gotta have my chocolate! LOL! Thanks for posting the recipe!

Grammy Linda / Behind My Red Door said...

OH YUMMO!!!!!!!!!!!!!

Janene said...

Thank you so very much for posting the recipe for this scrumptous cake!
Definately a keeper!

Kimberly said...

...and it's totally fat free... right?

Yankee Ridge Primitives said...

Haha, I cant imagine the calories in this one!!!

Kris said...

Ooohh!! That sounds yummy!! Thanks for sharing the recipe!!


JenW!~ said...

Oh Thank you. I just mey try this for our Family reunion this week end.

sonyadawn said...

Thank you, Thank you for posting your recipe. This will be the next dessert I make, YUmmmm!
Have a blessed day!

Crystal said...

That looks heavenly!

A Joyful Chaos said...

Ooooh! Looks delicious! thanks for sharing.

chandeliers said...

Oh my goodness, that looks amazing!