Best 3 Chocolate Truffle Cakes Recipes

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Indulge in the symphony of flavors and textures presented by these tantalizing Chocolate Truffle Cakes. Each bite promises a luxurious and decadent experience that will transport you to a realm of pure bliss. These cakes are not merely desserts; they are masterpieces meticulously crafted with layers of moist chocolate sponge, rich and velvety chocolate truffle filling, and a glossy ganache coating that enchants the senses. Whether you prefer a classic chocolate truffle cake, one infused with the zesty orange, or a gluten-free option, this article has a recipe tailored to your desires. Unleash your inner baker and embark on a culinary journey that will leave you and your loved ones spellbound.

Here are our top 3 tried and tested recipes!

CHOCOLATE TRUFFLE CAKES



Chocolate Truffle Cakes image

For extra fudgy results, make these cakes a day ahead; wrap them well in plastic wrap, and refrigerate. Serve them chilled or at room temperature.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 40m

Yield Makes 6 individual cakes

Number Of Ingredients 6

5 tablespoons unsalted butter, plus more for muffin tin
1 tablespoon all-purpose flour, plus more for dusting
14 ounces semisweet chocolate, chopped
2 tablespoons sugar
2 large eggs
1/4 teaspoon salt

Steps:

  • Preheat oven to 375 degrees. Generously butter a standard 6-cup muffin tin. Dust with flour, tapping out excess; set aside.
  • Put chocolate, butter, and 1 tablespoon sugar in a medium heatproof bowl set over a pan of simmering water; whisk occasionally until smooth. Remove from heat, and let stand until cool and thickened, 3 to 5 minutes. Process eggs and remaining tablespoon sugar in a food processor until pale and doubled in volume, about 2 minutes. Sift flour and salt into egg mixture; pulse to combine. Add chocolate mixture 1/4 cup at a time; pulse each addition until combined, about 10 times. (Batter will be thick.)
  • Spoon mixture into the prepared muffin tin, filling cups three-quarters full; swirl tops with back of spoon. Bake until tops are springy to the touch, 18 to 20 minutes. Immediately turn out onto wire racks; reinvert, and let cool.

INDIVIDUAL CHOCOLATE TRUFFLE CAKES



Individual Chocolate Truffle Cakes image

Make and share this Individual Chocolate Truffle Cakes recipe from Food.com.

Provided by 2Bleu

Categories     Dessert

Time 2h50m

Yield 8 serving(s)

Number Of Ingredients 14

4 ounces semisweet chocolate morsels
3 tablespoons heavy cream
1 tablespoon unsalted butter
2 tablespoons Amaretto (or Grand Marnier or Raspberry liqueur)
8 fresh raspberries, perfect
5 ounces bittersweet chocolate chips
10 tablespoons unsalted butter, cut into small pieces
3 eggs, at room temperature
3 egg yolks, at room temperature
1/2 cup sugar
5 tablespoons all-purpose flour
1 teaspoon all-purpose flour
whipped cream (optional)
ice cream (optional)

Steps:

  • TRUFFLES: Combine the chocolate, cream, and butter in a small heatproof bowl, set over simmering water, and let melt.
  • When almost melted, remove from the heat and stir the mixture until smooth. Stir in flavoring of your choice and refrigerate until thick enough to mound on a spoon, stirring occasionally, about 30 minutes.
  • Line a baking tray with waxed or parchment paper. Scrape the chocolate mixture into pastry bag fitted with a #3 plain tip. Pipe eight 1-inch mounds onto the prepared tray.
  • Place 1 raspberry in center of each chocolate mound and pipe a little more of the chocolate mixture to enclose completely. Refrigerate until firm, about 15 minutes.
  • CAKE: Position a rack in the center of oven and preheat oven to 350 degrees. Spray 8 oversize muffin cups with cooking spray. Line bottoms with rounds of waxed paper. Set aside.
  • In the top of a double boiler or a small heatproof bowl set over simmering water, melt together the chocolate and butter. Cool slightly.
  • Meanwhile, in the large bowl beat on high speed, eggs, egg yolks, and sugar until tripled in volume, about 5 minutes.
  • On low speed, add in the chocolate mixture just until combined. Remove the bowl and fold in the flour, using a rubber spatula.
  • Spoon a little of the batter into each of the prepared cups top with 1 truffle, and cover with the remaining batter.
  • Arrange cups on a baking tray and bake 15 minutes or until edges of the cakes begin to pull away from the sides of the cups. Let stand 10 minutes.
  • Invert onto individual dessert plates and carefully peel off paper. Serve warm with whipped cream or ice cream next to each cake and a few fresh raspberries.

CHOCOLATE TRUFFLE MINI CAKES



CHOCOLATE TRUFFLE MINI CAKES image

Categories     Cake     Chocolate     Dessert     Bake

Yield 6 cupcakes

Number Of Ingredients 6

5 tablespoons unsalted butter, plus more for muffin tin
1 tablespoon all-purpose flour, plus more for dusting
14 ounces semisweet chocolate, chopped
2 tablespoons sugar
2 large eggs
1/4 teaspoon salt

Steps:

  • Preheat oven to 375 degrees. Generously butter a standard 6-cup muffin tin. Dust with flour, tapping out excess; set aside. Put chocolate, butter, and 1 tablespoon sugar in a medium heatproof bowl set over a pan of simmering water; whisk occasionally until smooth. Remove from heat, and let stand until cool and thickened, 3 to 5 minutes. Process eggs and remaining tablespoon sugar in a food processor until pale and doubled in volume, about 2 minutes. Sift flour and salt into egg mixture; pulse to combine. Add chocolate mixture 1/4 cup at a time; pulse each addition until combined, about 10 times. (Batter will be thick.) Spoon mixture into the prepared muffin tin, filling cups three-quarters full; swirl tops with back of spoon. Bake until tops are springy to the touch, 18 to 20 minutes. Immediately turn out onto wire racks; reinvert, and let cool. Note: Can make in mini muffin tins- bake 12 min.

Tips:

  • Mise en Place: Before you start baking, measure and prepare all of your ingredients and equipment. This will help you stay organized and ensure that you don't forget anything.
  • Use High-Quality Chocolate: The quality of your chocolate will greatly impact the flavor of your truffles, so it's important to use the best chocolate you can afford.
  • Temper Your Chocolate: Tempering your chocolate is a process that helps to stabilize it and give it a smooth, glossy finish. If you don't temper your chocolate, it will be more likely to seize and become grainy.
  • Chill Your Truffles: After you've formed your truffles, chill them in the refrigerator for at least 30 minutes before dipping them in chocolate. This will help them to set and hold their shape.
  • Use a Double Boiler: A double boiler is a gentle way to melt chocolate without overheating it. If you don't have a double boiler, you can improvise by placing a heatproof bowl over a saucepan of simmering water.
  • Be Patient: Making chocolate truffles takes time and patience. Don't rush the process, or you'll end up with less-than-perfect results.

Conclusion:

Chocolate truffle cakes are a delicious and elegant dessert that can be enjoyed by people of all ages. By following these tips, you can make sure that your chocolate truffle cakes turn out perfectly every time. So next time you're looking for a special dessert to impress your friends and family, give these chocolate truffle cakes a try. You won't be disappointed!

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