Ingredients Jump to Instructions ↓

  1. -- Recipe via Meal-Master (tm) v8.05

  2. Title: Mocha Truffle Cake

  3. Categories: Cakes, Chocolate

  4. Yield: 12 servings

  5. Cake:

  6. 1 lb Unsalted butter

  7. Cut into pieces 1 lb Semisweet chocolate

  8. 1 c Strong coffee

  9. 2 c Sugar

  10. 8 lg Eggs; room temp

  11. Frosting:

  12. 1 c Heavy cream

  13. 1/4 c Powdered sugar

  14. 1/4 ts Vanilla

  15. Chocolate flakes;see note

  16. Recipe by: San Francisco Encore Cookbook

  17. CAKE: Preheat oven to 350 degrees. Completely line the

  18. bottom and sides of a 10-inch cake pan with foil, allowing

  19. some of the foil to extend beyond the top of the pan.

  20. Smooth out the foil as much as possible. Generously coat

  21. with some of the butter.

  22. Melt the chocolate with the remaining butter, coffee, and sugar over low heat. Simmer over low heat until the sugar

  23. dissolves. Beat the eggs until thick, about 5 minutes.

  24. Stir into the chocolate mixture. Pour into the prepared

  25. pan. Bake for approximately 50 minutes, or until the

  26. center is just set. Cool completely in the pan. Cover and refrigerate in the pan until firm, at least 8 hours or overnight.

  27. FROSTING: A few hours prior to serving, whip the cream with

  28. the sugar and vanilla. Invert cake onto a serving platter.

  29. Carefully remove the foil. Frost the cake with the whipped

  30. cream. Garnish with the Chocolate Flakes.

  31. *To make Chocolate Flakes, melt semisweet chocolate and spread on a marble slab or large flat plate. Let the

  32. chocolate harden. Scrape against it with a knife and it

  33. will flake into thin pieces. --


Send feedback