How To make Mocha Truffle Cake
Cake: 1 lb Unsalted butter
Cut into pieces 1 lb Semisweet chocolate
1 c Strong coffee
2 c Sugar
8 lg Eggs; room temp
Frosting: 1 c Heavy cream
1/4 c Powdered sugar
1/4 ts Vanilla
Chocolate flakes; * see note Recipe by: San Francisco Encore Cookbook CAKE: Preheat oven to 350 degrees. Completely line the bottom and sides of a 10-inch cake pan with foil, allowing some of the foil to extend beyond the top of the pan. Smooth out the foil as much as possible. Generously coat with some of the butter. Melt the chocolate with the remaining butter, coffee, and sugar over low heat. Simmer over low heat until the sugar dissolves. Beat the eggs until thick, about 5 minutes. Stir into the chocolate mixture. Pour into the prepared pan. Bake for approximately 50 minutes, or until the center is just set. Cool completely in the pan. Cover and refrigerate in the pan until firm, at least 8 hours or overnight. FROSTING: A few hours prior to serving, whip the cream with the sugar and vanilla. Invert cake onto a serving platter. Carefully remove the foil. Frost the cake with the whipped cream. Garnish with the Chocolate Flakes. *To make Chocolate Flakes, melt semisweet chocolate and spread on a marble slab or large flat plate. Let the chocolate harden. Scrape against it with a knife and it will flake into thin pieces. -----
How To make Mocha Truffle Cake's Videos
Betty's Mocha Truffle Cake
Betty demonstrates how to make Mocha Truffle Cake. This is my version of the cake that we had for dessert at 815 Prime Restaurant in Midway, Kentucky.
Mocha Truffle Cake
1 tablespoon melted butter
1 tablespoon unsweetened cocoa powder
6 tablespoons butter, cut into ½-inch slices
6 oz. semi-sweet chocolate chips (1 cup)
3 oz. half-and-half (half milk, half cream)
5 oz. egg substitute
1/3 cup sugar (heaping)
1/3 cup all-purpose flour
1 tablespoon coffee granules or instant coffee
vanilla ice cream, for topping
Spread 1 tablespoon of melted butter in 6 oven-proof baking cups. Sprinkle with 1 tablespoon cocoa powder, swirling to coat the bottom and a little of the sides. Set aside. Place 6 tablespoons butter and 6 oz. semi-sweet chocolate chips in the top of a double boiler over boiling water. Stir continually until butter and chocolate are melted. Turn off heat and slowly whisk in 3 ounces half-and-half. Remove from stove and set aside. In a large mixing bowl, combine 5 oz. egg substitute with a heaping 1/3 cup sugar. Beat at medium speed of an electric mixer for about 5 minutes, until slightly thickened. Add prepared chocolate cream, 1/3 cup flour, and 1 tablespoon coffee granules, beating until blended. Spoon batter equally into 6 prepared baking cups. Bake at 450 degrees (F) for about 15 to 17 minutes. The edges should be springy, but the center will be soft. While still hot, place a scoop of vanilla ice cream on top and serve immediately. Heavenly! We really love this one, and I hope you enjoy it, too! --Betty ♥♥♥♥♥
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CHOCOLATE TRUFFLE CUPCAKES RECIPE | Easy DIY Fluffy Chocolate Cake | Yummy Dessert | Baking Cherry
Learn how to make this delicious and fluffy chocolate cupcake, filled with semi-sweet chocolate ganache, and topped with cocoa whipped cream frosting.
#recipe #dessert #yummy
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Music: Spanish Summer - Creative Commons Music by Jason Shaw on
Chocolate Truffle Cake,Easy Chocolate Cake Recipe, Eggless and without oven,eggless chocolate sponge
Chocolate Truffle Cake,Easy Chocolate Cake Recipe, Eggless and without Oven,eggless chocolate sponge , Chocolate Ganache Recipe
friends please add warm cream to the chocolate for ganache I have missed to write warm cream by mistake ????
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ingredients
250 grams dark chocolate
125 grams heated fresh cream
1 and 1/2 cup all purpose flour
2 tbsp cocoa powder
1 cup milk
2 tbsp milk for adjust consistency
1 cup powder sugar
1/2 cup oil
1 tbsp vinegar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp vanilla essence or chocolate essence
some silver sprinkles for decoration
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???? MOCHA CAKE RECIPE | How to make a Perfect MOCHA CAKE| No Oven| Ep.#362
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Ingredients
-----------------
Cake weight - 725 gm
Cornflour - 1 Tbsp.
All-purpose flour - 1/2 Cup
(1 Cup = 250 ml)
Cocoa powder - 1 Tbsp.
Instant Coffee powder - 1 Tsp.
Baking powder - 1/2 Tsp.
Baking Soda - 1/8 Tsp.
Salt - 1 pinch
Sugar - 6 Tbsp.
Egg - 2 Nos.
Vanilla essence - 1/2 Tsp.
Sunflower oil - 1/4 Cup
Vinegar - 1/4 Tsp.
Sugar - 1/4 Cup
Water - 1/2 cup
Salt - 1 pinch
Dark compound - 60 gm
Whipping cream - 2 Tbsp.
Whipping cream - 1 Cup
Dark compound - 125 gm
Whipping cream - 1/4 Cup
EASY Chocolate Truffles Recipe
Rich, creamy, and indulgent, these homemade Chocolate Truffles are perfect for any occasion. These delightful little bites of chocolate are so easy to make and will melt in your mouth. Coat the truffles with cocoa, sprinkles, or nuts to make them look just like a bakery’s.
RECIPE:
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