I’m NOT going to be following my dream everyday! I don’t think so, at least. 🙂
Tasty Tuesday was a part of my dream. It was my way of sharing the food I love to eat, love to make or would love to eat or make. So, it’s a way to make myself work on something else I love: Cooking and Baking!
Today, since I haven’t been on many cooking adventures lately (and since I forgot to take pictures of The Pioneer Woman’s Coffee Cake – Literally, which was to die for, by the way), I’m going to be posting the recipe I chose to showcase a beautiful gift from my husband – two pounds of GOOD chocolate! YUM!
Since I’m all about chocolate, I wanted to bake a decadent chocolate cake, and believe me, this Chocolate Truffle Cake fit the bill perfectly! First, here are some pictures for you. This was my first try, I think it looked pretty good, if I do say so myself. 😀
I was very scared to try it, and yes, there were many steps, but it was MUCH easier than I thought. And the results? AMAZING! I NEED to buy some more good chocolate to make it again. 🙂
10 1/2 ounces Valrhona* or Lindt bittersweet chocolate1
1/4 sticks (1/2 cup plus 2 tablespoons) unsalted butter
2/3 cup sugar
5 large eggs
1/4 cup plus 2 tablespoons all-purpose flour
6 1/2 ounces Valrhona* or Lindt bittersweet chocolate
1/4 cup heavy cream
1/4 cup brewed espresso
1/2 stick (1/4 cup) unsalted butter, softened well
1 tablespoon triple sec or other orange-flavored liqueur
3 half-pints fresh raspberries
Preheat oven to 350°F. and butter a 10-inch springform pan.
Chop chocolate and cut butter into pieces.
In a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate and butter with sugar, stirring until smooth (sugar will not be dissolved).
Remove top of double boiler or bowl from heat and cool mixture to room temperature.
Transfer mixture to a large bowl.
Separate eggs, putting yolks in a small bowl and whites in a large bowl.
Add yolks 1 at a time to chocolate mixture, whisking well after each addition.
With an electric mixer beat whites until they just hold soft peaks.
Sift flour over chocolate mixture and with a whisk fold flour and half of whites into mixture gently but thoroughly.
With a rubber spatula fold in remaining whites gently but thoroughly.
Pour batter into pan, smoothing top, and bake in middle of oven 40 to 45 minutes, or until a tester comes out with moist crumbs adhering. Cool cake completely in pan on a rack. Cake may be made up to this point 2 days ahead and kept in an airtight container at room temperature.
Chop chocolate and in a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring frequently until smooth.
Remove top of double boiler or bowl from heat.
While chocolate is melting, in a small saucepan bring cream just to a simmer and add espresso.
Add cream mixture to chocolate with butter and liqueur and stir until smooth.
Remove side of pan and cut cake into 8 wedges.
Invert wedges (so that top sides will be flat) onto a large rack set over a large shallow baking pan, spacing them at least 1 inch apart.
Pour enough warm ganache evenly over wedges to coat them and let stand 5 minutes.
Scrape excess ganache from baking pan into bowl of ganache and pour ganache over wedges again, making sure they are coated completely. (Remaining ganache may be chilled, covered, and reheated for using as a chocolate sauce.)
Let wedges stand at room temperature until ganache is set, at least 1 hour, and up to 6.
Just before serving, pick over raspberries and cover top of each wedge with raspberries.
Things I did differently:
- I did not use a double boiler, I NEVER do. I melted my chocolate at 30 second increments in the microwave. Remember to stir in between! Chocolate will normally keep its shape. When it’s close to completely melted, microwave in 5 second increments. Note: If your microwave is very powerful, OR if you’re scared of your chocolate, microwave at 30 or 50% power.
- I did not use liquor. Didn’t have it, didn’t miss it.
- I used less coffee. I was using very strong Puertorrican coffee and didn’t want coffee to overpower the chocolate. It gave a nice touch. (maybe next time, I’ll add a bit more)
- I didn’t have the raspberries. Please, DON’T be like me, get yourself some berries! I just KNOW that it would have made a great cake even better!
If you’re patient with your cake and with your steps, you will do great with this recipe. It was chocolatey and delicious. I will definitely be making this again.
Hey! The very sweet Lisa from Sweet as Sugar Cookies has honored me with an invitation to her Sweets for a Saturday feature post! I think that it’s not only amazing because there are SO many outstanding posts linked up and I LOVE new recipes, but also because it makes me want to link up EVERY week! 🙂 And you know what that means? An excuse to bake! So, if you’re looking for some amazing sweets and recipes and just an all out amazing blog, head on over to Sweet as Sugar Cookies. I know I’ll spend all week going through those posts! yay!