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Mocha Truffle Cake

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Submitted by camanel

YIELD

servings

PREP

25 min

COOK

50 min

READY

9 hrs

Ingredients

cake
1 453.6
POUND G BUTTER, UNSALTED
cut into pieces
1 453.6
POUND G SEMI-SWEET CHOCOLATE
null, null
1 237
CUP ML COFFEE
strong
2 473
CUPS ML SUGAR
8 8
LARGE LARGE EGGS
room temperature
frosting
1 237
¼ 59
¼ 1.3
TEASPOON ML VANILLA EXTRACT

Directions

CAKE: Preheat oven to 350℉ (180℃).

Completely line the bottom and sides of a 10-inch cake pan with foil, allowing some of the foil to extend beyond the top of the pan.

Smooth out the foil as much as possible.

Generously coat with some of the butter.

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

Simmer over low heat until the sugar dissolves.

Beat the eggs until thick, about 5 minutes.

Stir into the chocolate mixture.

Pour into the prepared pan.

Bake for approximately 50 minutes, or until the center is just set.

Cool completely in the pan.

Cover and refrigerate in the pan until firm, at least 8 hours or overnight.

FROSTING: A few hours prior to serving, whip the cream with the sugar and vanilla.

Invert cake onto a serving platter.

Carefully remove the foil.

Frost the cake with the whipped cream.

Garnish with the Chocolate Flakes.

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

Let the chocolate harden.

Scrape against it with a knife and it will flake into thin pieces.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 554g (19.5 oz)
Amount per Serving
Calories 2122 67% from fat
 % Daily Value *
Total Fat 158g 243%
Saturated Fat 95g 476%
Trans Fat 0g
Cholesterol 749mg 250%
Sodium 189mg 8%
Total Carbohydrate 61g 61%
Dietary Fiber 7g 27%
Sugars g
Protein 39g
Vitamin A 84% Vitamin C 1%
Calcium 16% Iron 30%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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