Indulge in the symphony of flavors with our exquisite Chocolate Raspberry Truffle Cake, a culinary masterpiece that tantalizes your taste buds. This decadent cake features layers of moist chocolate sponge, enveloped in a rich and creamy raspberry truffle filling. The harmonious blend of chocolate and raspberry creates a taste sensation that is both indulgent and refreshing. Each bite reveals a burst of tangy raspberry and a velvety chocolate finish, leaving you craving for more. Whether you're celebrating a special occasion or simply seeking a sweet treat, this cake is sure to impress.
Accompanying this extraordinary cake are two additional recipes that elevate your dessert experience. The Raspberry Truffle Frosting, with its luscious texture and intense raspberry flavor, adds an extra layer of indulgence to the cake. For those who prefer a classic touch, the Vanilla Bean Glaze offers a smooth and elegant finish, highlighting the cake's intricate layers.
With detailed instructions and helpful tips, these recipes guide you through the process of creating this masterpiece. From preparing the delicate sponge cake layers to crafting the velvety truffle filling, each step is explained with precision. Whether you're a seasoned baker or just starting, these recipes empower you to create a dessert that is both visually stunning and utterly delicious.
CHOCOLATE-RASPBERRY TRUFFLE CAKE
This is originally from the "Christmas with Southern Living 2004" book, but I've adapted it somewhat to what I think is even better than the original recipe! I made this for four occasions over the past holiday season and everyone raved about it. It's very dense and has a wonderful flavor and I especially like the fact that I can make it a day ahead of when I want to serve it. Chocolate and raspberry- what's not to love!
Provided by Leslie in Texas
Categories Dessert
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Puree raspberries in a food processor.
- Press raspberry mixture through a wire mesh sieve, using the back of a spoon to squeeze out the juice; discard seeds.
- Bring juice and the 1-2 T sugar to a boil over high heat, then cook over medium heat, stirring often until the mixture is reduced to 1/2 cup.
- Remove from heat and cool completely.
- Butter an eight inch cake pan and line bottom with parchment or waxed paper.
- Heat the 1/3 cup sugar and the Chambord in a saucepan over medium heat until sugar dissolves, stirring occasionally.
- Add butter and continue heating and stirring until butter melts.
- Remove from heat and add chocolate, stir until smooth and cool.
- (I heated the chocolate in a microwave-safe bowl in the microwave at 50% power for about four minutes, then stirred until smooth and then added the warm melted chocolate to the liquor/butter mixture-It seemed to make it a lot smoother and quicker).
- Whisk together the raspberry reduction,eggs, flour, and almond extract in a large bowl.
- Add chocolate mixture and beat at medium speed with an electric mixer until well blended.
- Pour into prepared cake pan.
- Place cake pan into a larger pan (I used the broiler pan from the oven) and add hot water to a depth of one inch.
- Bake at 325°F for 42 to 45 minutes.
- Cake will have risen and not be completely "set".
- Remove from water bath and cool cake completely on a wire rack.
- Cake will "collapse" as it cools down.
- Run a thin knife around pan to loosen cake.
- Invert cake onto a plate, remove the parchment or waxed paper, and invert again onto a serving plate.
- To serve, cut cake into small wedges and place on plates that have been drizzled with the chocolate syrup.
- Garnish with whipped cream and a few fresh raspberries and serve.
- If desired, cake can be made a day ahead of time.
- Cover and chill in refrigerator then let stand at room temperature for at least one hour before serving.
Nutrition Facts : Calories 306.4, Fat 25, SaturatedFat 14.8, Cholesterol 126.1, Sodium 43.2, Carbohydrate 23.7, Fiber 6, Sugar 13.2, Protein 7.2
DARK CHOCOLATE TRUFFLE CAKE WITH RASPBERRY SAUCE
Dark chocolate and raspberries complement each other in this dessert that tastes like a dense dark chocolate truffle candy. Friends who came for dinner raved about this decadent flourless cake. (I made it because one friend cannot eat gluten.) They said it was even better than a similar favorite dessert from a local upscale...
Provided by Dawn Beye
Categories Chocolate
Time 1h15m
Number Of Ingredients 16
Steps:
- 1. For the Cake: Preheat oven to 350 degrees F.
- 2. Line the bottom of a 9" round cake pan with 2" high sides with parchment paper. Butter the bottom and sides of the pan, as well as the parchment paper. You could also use a 9" spring form pan. If you use a spring form pan, wrap the outside of the pan with foil.
- 3. Place all the chocolate in a large bowl. Bring the butter, coffee, water and brown sugar to a boil, stirring to dissolve sugar. Pour over the chocolate and stir until all is melted. Allow to cool slightly, then whisk in the eggs until all is combined.
- 4. Pour the chocolate mixture into the prepared pan. Place the cake pan in a large roasting pan in the oven. Pour hot water into the roasting pan until it comes halfway up the sides of the cake pan. A water bath will help the cake cook more evenly.
- 5. Bake until the center of the cake is barely set - about 50 minutes. Check at 45 minutes as oven temperatures vary. Carefully remove the pan from the hot water bath. Allow to cool for about 30 minutes, then chill the cake for at least 4 hours or overnight.
- 6. To remove the cake from the pan when time to serve: Cut around pan sides to loosen. If you used a regular cake pan, hold the pan bottom in hot water for about 15 seconds to loosen. Place platter over the pan. Hold pan and platter together, then turn over. Lift off the cake pan and remove the parchment. If you used a spring form pan, carefully remove sides of the pan. Turn onto a platter, then gently loosen from the base of the spring form pan with a long metal spatula or thin bladed knife, if needed. Remove the parchment paper.
- 7. To serve,slice into 12-16 portions. Drizzle with raspberry sauce. Top with whipped cream or place it to the side of the cake. Garnish with a few fresh raspberries and/or a fresh mint leaf, if desired.
- 8. For the Raspberry Sauce: Place the raspberries in a blender, and blend. Strain the puree into a bowl through a wire mesh strainer. Discard the seeds.
- 9. Combine the sugar and water in a small saucepan. Bring to a boil, then turn the heat down and simmer for 3 minutes to make a simple syrup.
- 10. Add the simple syrup to the raspberries, along with the Chambord, if desired. The sauce can be made ahead, and kept in the refrigerator, or frozen if you are making it more than a couple days in advance.
- 11. To Freeze for Future Use: Wrap the whole cake in plastic wrap and aluminum foil. Or wrap individual slices in plastic wrap and place in a freezer bag. To serve individual slices, unwrap first, then thaw.
Tips:
- To make sure your cake layers are level, use a serrated knife to slice off any uneven tops.
- For a richer chocolate flavor, use dark chocolate or semisweet chocolate chips.
- If you don't have a piping bag, you can use a zip-top bag with the corner snipped off.
- To make sure your ganache is smooth and shiny, strain it through a fine-mesh sieve before pouring it over the cake.
- For a more intense raspberry flavor, use fresh raspberries instead of frozen raspberries.
- If you're short on time, you can make the cake layers ahead of time and store them in the freezer for up to 2 months.
Conclusion:
This chocolate raspberry truffle cake is the perfect dessert for any occasion. It's rich, decadent, and sure to impress your guests. With its layers of moist chocolate cake, creamy raspberry truffle filling, and rich chocolate ganache, this cake is sure to be a hit. So next time you're looking for a special dessert, give this chocolate raspberry truffle cake a try. You won't be disappointed.
- To make sure your cake layers are level, use a serrated knife to slice off any uneven tops.
- For a richer chocolate flavor, use dark chocolate or semisweet chocolate chips.
- If you don't have a piping bag, you can use a zip-top bag with the corner snipped off.
- To make sure your ganache is smooth and shiny, strain it through a fine-mesh sieve before pouring it over the cake.
- For a more intense raspberry flavor, use fresh raspberries instead of frozen raspberries.
- If you're short on time, you can make the cake layers ahead of time and store them in the freezer for up to 2 months.
Conclusion:
This chocolate raspberry truffle cake is the perfect dessert for any occasion. It's rich, decadent, and sure to impress your guests. With its layers of moist chocolate cake, creamy raspberry truffle filling, and rich chocolate ganache, this cake is sure to be a hit. So next time you're looking for a special dessert, give this chocolate raspberry truffle cake a try. You won't be disappointed.
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