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Truffier Au Chocolat a la Cafe De Paris

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Submitted by harborgal

Chocolate truffle cake à la Café de Paris: layered chocolate cake split and filled with a glossy chocolate-fondant-cream ganache, chilled overnight for clean truffle slices.

YIELD

16 servings

PREP

30 min

COOK

30 min

READY

12 hrs

This is the Parisian bistro move: take a basic chocolate cake, split it horizontally, and sandwich it with a chocolate truffle ganache so rich it eats like a giant truffle in cake form. The white fondant pressed into the warm chocolate is what gives this dessert its glossy, almost lacquered finish and its impossibly creamy interior. Without the fondant the ganache sets too firm. With it, you get spoon-soft truffle.

Temperature control is the whole game. The chocolate-fondant base must come back down to lukewarm before the soft-peak whipped cream goes in. Too hot and the cream melts on contact, leaving a pudding instead of a mousse. Too cold and the chocolate seizes into lumps.

The overnight chill is non-skippable. The cake needs 8 to 12 hours in the fridge to firm into clean slices.

Pro Tips

  • Use a serrated knife with a long blade to split the cake. A sawing motion gives clean, even layers; pressure makes them tear.
  • Chop the chocolate fine before melting in a double boiler. Big chunks melt unevenly and risk scorching.
  • Whip the cream just to soft peaks. Stiff peaks fold in unevenly and leave streaks of white in the dark ganache.
  • Wipe the springform sides with a hot dry cloth before releasing for a clean reveal.
  • For sharp slices, run a thin knife under hot water and wipe between each cut.

Variations

  • Coffee-spiked: dissolve 2 tablespoons of espresso powder into the warm cream for a mocha edge.
  • Boozy: brush the cake layers with Grand Marnier or Cognac before filling.
  • Raspberry: spread a thin layer of seedless raspberry jam between the cake and chocolate truffle for a fruity counterpoint.

Ingredients

1 1
EACH EACH CAKE MIX, CHOCOLATE
9 inches
2 907.2
POUNDS G SEMI-SWEET CHOCOLATE
null, null
8 231.2
OUNCES ML/G FONDANT ICING
white *
2 473

Directions

Make cake according to package directions.

With a serrated knife or thread, cut cake into two layers and place one layer in a 9 inch springform pan.

In a double boiler, over hot water, melt chocolate and fondant.

Or, use a microwave oven to melt the ingredients, allowing 12 minutes for chocolate, 20 seconds for fondant - medium power.

Heat ½ cup cream to lukewarm.

If using a microwave, allow 30 seconds.

Beat the remaining chilled cream until it forms soft peaks; set aside.

In a large bowl, combine warm cream with fondant and melted chocolate.

Stir until ingredients are evenly blended and the temperature is reduced to lukewarm.

Beat the soft chocolate mixture and gradually incorporate the whipped cream.

Spoon one-half of the creamy chocolate mixture over cake.

Top with second layer of cake.

Complete by spreading the second half of the chocolate mixture over top.

Refrigerate the cake for 8 to 12 hours.

Serve chilled with whipped cream and chocolate curls.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 119g (4.2 oz)
Amount per Serving
Calories 514 58% from fat
 % Daily Value *
Total Fat 33g 51%
Saturated Fat 18g 90%
Trans Fat 0g
Cholesterol 41mg 14%
Sodium 288mg 12%
Total Carbohydrate 20g 20%
Dietary Fiber 4g 17%
Sugars g
Protein 10g
Vitamin A 9% Vitamin C 0%
Calcium 9% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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