Chocolate Truffle Cake
This deliciously rich cake is perfect for special occasions or everyday...and it's easy to make because the batter is mixed in the food processor.
serves
6
people
Ingredients
cost per recipe: $7.89
The price is determined by the national average.
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6
squares (1 ounce each ) bittersweet chocolate, coarsely chopped
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3/4
cup granulated sugar
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1
teaspoon instant espressopowder
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1
pinch salt
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6
tablespoons boiling water
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3/4
cup (1 1/2 sticks) butter, softened
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3
egg, at room temperature
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1 1/2
teaspoons vanilla extract
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2
tablespoons confectioners' sugar
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3/4
cup sweetened whipped cream
How to Make It
Step 1
Heat the oven to 350°F. Grease a 6 1/2-inch springform pan. Line the bottom of the pan with a round of parchment or wax paper and grease the paper.
Step 2
Place the chocolate, granulated sugar, espresso powder and salt into a food processor. Cover and process until finely ground. Add the water. Cover and process for 10 seconds or until the chocolate is melted.
Step 3
Drop the butter by spoonfuls into the processor. Cover and process until the mixture is smooth. Add the eggs and vanilla extract. Cover and process until just blended. Pour the batter into the pan.
Step 4
Bake for 40 minutes or until the cake is set. Let the cake cool in the pan on a wire rack for 30 minutes. Cover the pan and refrigerate for 3 hours or overnight.
Step 5
Run a thin-bladed knife around the edge of the cake. Release and remove the sides of the pan. Invert the cake onto a serving plate. Carefully remove the bottom of the pan and peel off the paper. Sprinkle the cake with the confectioners' sugar. Serve with the whipped cream.
