Silky Chocolate Truffle Cake |
|
 |
Prep Time: 0 Minutes Cook Time: 68 Minutes |
Ready In: 68 Minutes Servings: 8 |
|
Another favourite of mine,from d web,it is really really silky n smooth.. a very rich chocolate truffle cake.i hope u all will enjoy!!! Ingredients:
crust |
· 3 ounces toasted and coarsely chopped walnuts |
· 4 ounces toasted and coarsely chopped pecans |
· 1/2 cup firmly packed brown sugar |
· 1 pinch cinnamon |
· 4 ounces (1 stick) butter, melted |
mousse cake |
· 20 ounces bittersweet chocolate cut into small pieces |
· 3/4 cup soft butter (6 ounces or 1 1/2 sticks) |
· 3/4 cup sugar |
· 6 large eggs |
· 1/4 cup heavy cream |
· 1/2 teaspoon vanilla |
Directions:
1. Crust:
2. In small stainless steel bowl, combine walnuts, pecans, brown sugar and cinnamon. Stir in melted butter. Press mixture into bottom of springform pan. Chill crust for 1/2 hour, until firm.
3. Mousse Cake:
4. Melt chocolate in double boiler. While chocolate is melting, combine butter and sugar in mixer bowl. On medium speed, cream mixture until light and fluffy. Add eggs, two at a time, mixing well after each addition. Scrape sides of bowl. Increase speed to medium high and whip for two minutes until egg mixture increases slightly in volume. When chocolate is melted, beat with hand whisk until is has cooled. It should be warm, not hot. Whisk the chocolate into egg mixture on medium low speed. Scrape sides and bottom of bowl and continue to mix until chocolate is fully incorporated. Stir in cream and vanilla. Spread this mousse filling evenly on pecan crust. Chill until firm, 6 hours to overnight.
5. To Serve
6. Unmold the cake by running a hot, dry knife around the inside edge of the pan and then releasing the latch of springform. Slice cake with hot, dry knife into 12 -15 servings. Clean blade of knife under very hot water, dry blade and immediately cut cake. Repeat for each slice. Top servings with dollop of whipped cream, or spread whipped cream over the entire cake before cutting.
|
|