Chocolate Truffle Cake Recipe

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Chocolate Truffle Cake
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Ingredients
13
Count
Nutrition
753
Calories
Total time
110
Minutes
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Ingredients:

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. In the top of a double boiler or a small heatproof bowl set over simmering water, melt together the chocolate and butter. Cool slightly.
  5. 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.
  6. Serve warm Spoon softly whipped cream or ice cream next to each cake and, if desired, garnish with a few fresh raspberries. Serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 753.18 Kcal (3153 kJ)
Calories from fat 629.76 Kcal
% Daily Value*
Total Fat 69.97g 108%
Cholesterol 296.04mg 99%
Sodium 81.78mg 3%
Potassium 83.6mg 2%
Total Carbs 29.99g 10%
Sugars 21.57g 86%
Dietary Fiber 0.92g 4%
Protein 6.78g 14%
Vitamin C 0.8mg 1%
Vitamin A 0.7mg 25%
Iron 1mg 6%
Calcium 70.2mg 7%
Amount Per 100 g
Calories 457.45 Kcal (1915 kJ)
Calories from fat 382.48 Kcal
% Daily Value*
Total Fat 42.5g 108%
Cholesterol 179.8mg 99%
Sodium 49.67mg 3%
Potassium 50.78mg 2%
Total Carbs 18.21g 10%
Sugars 13.1g 86%
Dietary Fiber 0.56g 4%
Protein 4.12g 14%
Vitamin C 0.5mg 1%
Vitamin A 0.5mg 25%
Iron 0.6mg 6%
Calcium 42.6mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 20.7
    Points
  • 22
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Total Fat

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