Chocolate Truffle Cake Recipe | How Tasty Channel
Chocolate Truffle Cake is the perfect chocolate cake for any occasion: silk and smooth, it litterally melts in your mouth! Its texture is between a brownie and a mousse, absolutely irresistible! It's a flourless and gluten free cake, so it's perfect for celiac people.
I've used Espresso Coffe to intensy chocolate flavor, but the cake doesn't taste of coffee. Feel free to substitute coffee with a liquor as Grand Marnier, Rum...
- REMEMBER to use high quality chocolate for this recipe and for any chocolate recipe :)
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Ingredients
Make one 20 cm (8 inch) cake, about 10-12 servings:
5 Eggs
100 g (1/2 cup) Light Brown Sugar Cane
1 teaspoon Vanilla Paste (or Vanilla Extract)
200 ml (3/4 cups) Whipping Cream/Heavy Cream (35% fat)
50 ml (3 tablespoons) Espresso Coffee (or Coffee made with Instant Coffee)
200 g (7 oz) Dark Chocolate
100 g (3,5 oz) Milk Chocolate
Topping:
Sweetened Cocoa Powder
Fresh Raspberries
Directions:
Prepare a 20 cm (8 inch) cake pan: grease the pan with flavorless vegetable oil (I use Sunflower Seed Oil), flour the edges with sweetened cocoa powder, line with round and greased parchment paper. Set aside.
Chop the chocolate, place it in a heat proof bowl and microwave until melt (for about 1,30 or 2 minutes) or melt over a bain marie. Mix until smooth and set aside to cool a bit.
In a large bowl place Sugar, Eggs and Vanilla: mix with an hand mixer for at least 10 minutes (be patient :) ), or until pale, creamy and foamy.
Add Whipping Cream, Coffe, melted Chocolate and mix at low-medium speed just until well combine, don’t overmix.
Pour the cake batter in the prepared pan and bake in water bath at 180°C (350° F) for 30 minutes, then at 160°C (320° F) for 40-50 minutes: the cake surface will be dry and firm at the edges (in the middle will be a little softer).
Remove from the oven and cool completely at room temperature.
Cover with plastic wrap and refrigerate overnight.
Run a knife along the sides of the cake; place a large dish lined with parcment paper on top of the cake and invert to unmold. If you can’t unmold the cake, don’t be afraid: use an hair dryer for about 1 minute to heat the bottom and the edges of the cake pan, then you can easily unmold the cake. Invert on the serving plate.
Sprinkle the top with some Sweetened Cocoa Powder, decorate with some fresh Raspberries.
Cut using a hot knife and serve it with some whipped cream (optional).
Store it in refrigerator for 3-4 days.
World's Best Brownies!!! Chef Monika in the Kitchen
Fudgy Brownies
Yields: 9 brownies
3 oz bittersweet chocolate
1 stick unsalted butter or 1/2 cup coconut oil
1 tbl orange blossom water
1 tsp vanilla extract
1 tsp almond extract
1 tbl brewed coffee
1 cup brown sugar or coconut sugar
2 eggs
3/4 cup all purpose flour (gluten free can also be used)
Preheat the oven to 350 degrees. Grease an 8 x 8 inch Pyrex with butter.
Place chocolate, butter, orange blossom water, almond, vanilla and coffee in a small saucepan over medium heat. Whisk constantly until the butter and chocolate is melted and well combined. Remove from heat. Add the sugar and whisk well to combine. Add the eggs one at at time, whisking constantly, to insure they don't scramble. Add flour and whisk until completely incorporated. Transfer batter to prepared baking dish. Bake for 25 mins or until the edges of the brownies are set but the center is still a little soft. Allow to cool completely before cutting and serving. Will keep for up to one week in an airtight container.
Easy Chocolate Souffle Recipe
You will not believe how light and silky this homemade Chocolate Soufflé recipe is! Made with only a handful of ingredients, this dessert is rich, fluffy, and full of chocolate flavor. Perfect for date night, Valentine’s Day, or any holiday, this decadent chocolate-flavored soufflé is guaranteed to impress.
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Chocolate Soufflé Recipe
The words are simply not enough to describe what a chocolate soufflé tastes like. This is a flourless souffle, incredible light, chocolaty and simply divine. Definitely a must for chocolate lovers.
To print the recipe check the full recipe on my blog:
Ingredients
2 tbsp (30ml) milk
1 tbsp (15g) cream
5 tbsp (75g) sugar
2 oz (60g) 55-70% dark chocolate
2 egg yolks
3 egg whites
1/4 tsp (2g) salt
1/4 cup (30g) unsweetened cocoa powder, good quality
3 tbsp (45ml) water
Powdered sugar for dusting
Butter and granulated sugar for coating the ramekins
Topping (optional)
7 oz (200ml) whipping cream
1 tbsp (7g) powdered sugar
1. Preheat oven to 375° (190C). Butter the inside of your soufflé molds ( I used 3 1/2 Inch- 9 cm Ramekins). Dust the molds with granulated sugar, then pour out the excess.
2. Place milk and cream in a small saucepan and stir over medium heat until it boils. Remove from heat, add chocolate. Let sit for 1 minute then stir until well combined and all of the chocolate has melted.
3. Add the cocoa powder and water and whisk until very hot over bain marie (double boiler).
4. Remove from the heat and set aside to cool for few minutes.
5. Meanwhile whip the egg whites with salt until foamy. Gradually add sugar and beat until stiff peaks form.
6. Add egg yolks to chocolate mixture and whisk in to combine.
7. Using a rubber spatula gently mix one-third of the egg whites into chocolate mixture. Then fold the chocolate mixture into the remaining whites. Spoon batter into prepared molds.
8. Bake until the soufflé has risen to about 1 1/2 inch above the dish, for about 13-15 minutes.
9. Meanwhile whip the cream with powdered sugar if used for serving.
10. Remove from the oven and dust the top with powdered sugar and add a spoon of whipped cream. Serve immediately as the soufflé will begin to deflate after in 2 minutes.
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Brownies With Kahlua & Brown Butter So Good You'll EAT Them ALL!
Coffee Chocolate Brown Butter Brownies Recipe
This week on our exploration of chocolate brownie recipes... Glen adds a little homemade coffee liqueur (kahlua) to the mix. The idea is that the coffee will enhance and amplify the chocolate flavour - plus add a little coffee kick.
Ingredients:
6 Tbsp (85 mL or 90g) unsalted butter, plus more for pan
6 oz (170g) coarsely chopped semisweet chocolate
½ cup (125 mL / 110g) granulated sugar
½ cup (125 mL / 90g) packed brown sugar
2 large eggs
2 tsp (10 mL) pure vanilla extract
4 Tbsp (60 mL) coffee liqueur
(Our recipe video for DIY coffee liqueur:
3/4 cup (175 mL / 120g) all-purpose flour
1/4 cup (60 mL / 25g) unsweetened cocoa powder
1/4 tsp (1 mL) baking powder
1/4 tsp (1 mL / 7g) salt
For more brownie recipes check out the Brownie Recipe Project playlist:
Method:
Preheat oven to 350 ºF (180 ºC).
Grease an 8x8 baking pan and line with a parchment paper sling.
Brown the butter in a medium-sized saucepan.
Stir occasionally, it will foam and spatter as the water content 'boils' off.
The butter is ready when the foaming stops and you see brown bits at the bottom of the pan.
Remove from the heat.
Stir chocolate into browned butter until chocolate is melted .
In a stand mixer with the whisk attachment combine sugar, eggs, and vanilla.
Whisk this on medium speed until pale and creamy.
Whisk in the coffee liqueur.
With mixer on low speed, add the chocolate/butter mixture, and whisk until combined.
In a separate bowl whisk together flour, cocoa powder, baking powder, and salt.
Slowly add the flour mixture, beating until well combined (scraping down sides of bowl as needed).
Pour batter into prepared pan, smoothing top with a rubber spatula.
Bake until a cake tester comes out with a few crumbs but is not wet - about 30 - 35 minutes.
Let cool slightly in pan, then lift out with parchment sling.
For more brownie recipes check out the Brownie Recipe Project playlist:
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Richard Sax's Chocolate Cloud Cake | Genius Recipes
Richard Sax's poofy soufflé of a chocolate cake intentionally caves in the center, leaving a craggy, wafer-like rim behind and a mousse-y hollow that you fill up with cold whipped cream. The effect is dramatic, bold and impossibly delicious. SUBSCRIBE TO FOOD52 ►►
Serves: 8 to 12
Prep time: 20 min
Cook time: 40 min
INGREDIENTS
Chocolate Cake:
8 ounces (225g) best-quality bittersweet chocolate, coarsely chopped
1/2 cup (110g) unsalted butter, at room temperature and cut into 1-tablespoon pieces
6 large eggs
1 cup (200g) sugar
2 tablespoons cognac or Grand Marnier (optional)
Finely grated zest of 1 orange (about 1 tablespoon; optional)
Whipped Cream:
1 1/2 cups (355g) heavy cream, very cold
3 tablespoons confectioners’ sugar
1 teaspoon pure vanilla extract
Unsweetened cocoa powder and/or bittersweet chocolate shavings, for topping
FULL RECIPE ►►
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.