CHOCOLATE TRUFFLE CAKES
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
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.
RICH & MOUTHWATERING MINI CHOCOLATE TRUFFLE CAKES
Easy and incredibly rich, this recipe for mini chocolate truffle cakes is a cross between a truffle and a brownie and is always a crowd pleaser!
Provided by Jami Boys
Categories Dessert
Time 25m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Use a pastry brush to grease 24 mini-sized muffin cups with softened butter. Dust with cocoa powder and tap out excess.
- Melt both chocolates, butter and 1 tablespoon of the sugar for 1 minute in the microwave and then whisk until smooth (or heat over a pot of simmering water). Let stand until it cools and thickens slightly, about 5 minutes.
- Add eggs, remaining 2 tablespoons of sugar, the flour and espresso powder to the bowl of a food processor and process for about 2 minutes. Add chocolate mixture in four additions, pulsing after each until combined (it is a thick batter).
- Use a small cookie scoop (a scant tablespoon) to add dough into prepared muffin cups, leveling the tops with the back as needed.
- Bake for 10 minutes. Cool in pans 5 minutes before turning out onto cooling racks to cool completely.
Nutrition Facts : ServingSize 1 g, Calories 128.78 kcal, Sugar 7.58 g, Sodium 76.16 mg, Fat 9.06 g, SaturatedFat 5.26 g, Carbohydrate 10.42 g, Fiber 1.35 g, Protein 1.54 g, Cholesterol 20.9 mg
CHOCOLATE TRUFFLE CAKE
Love chocolate? Then this tender, luxurious layer cake is for you. With a ganache glaze and a fabulous bittersweet filling, the indulgence is so worth it. -JoAnn Koerkenmeier, Damiansville, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 17
Steps:
- In a large saucepan, cook milk, butter and chocolate over low heat until melted. Remove from the heat; let stand for 10 minutes., Preheat oven to 325°. In a large bowl, beat eggs and vanilla; stir in chocolate mixture until smooth. Combine flour, sugar, baking soda and salt; gradually add to chocolate mixture and mix well (batter will be thin). , Transfer to three greased and floured 9-in. round baking pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small saucepan, melt butter and chocolate. Stir in confectioners' sugar and heavy whipping cream until smooth., For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, until ganache reaches a spreading consistency., Place one cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake layer. Spread ganache over top and sides of cake. Store in the refrigerator.
Nutrition Facts : Calories 676 calories, Fat 38g fat (22g saturated fat), Cholesterol 109mg cholesterol, Sodium 299mg sodium, Carbohydrate 84g carbohydrate (63g sugars, Fiber 3g fiber), Protein 8g protein.
GHIRARDELLI® MINI BITTERSWEET CHOCOLATE CAKES
Rounds of chocolate cake are split into 2 rounds and layered with rich, chocolate frosting and a sprinkle of mini chocolate chips.
Provided by Ghirardelli
Categories Trusted Brands: Recipes and Tips Ghirardelli®
Time 1h55m
Yield 14
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F. Grease a 15x10x1-inch baking pan. Line with parchment paper. Grease and flour the paper; set pan aside.
- In a small saucepan, place 3/4 cup of the dark chocolate baking chips with the shortening. Heat over low heat until melted and smooth; set aside to cool.
- In a medium bowl, stir together the flour, cocoa, baking soda, and 1/2 teaspoon salt; set aside.
- In a large bowl, beat 3/4 cup butter with an electric mixer on medium speed for 30 seconds. Add granulated sugar and beat 2 minutes more or until fluffy. Add eggs, one at a time, beating on low after each. Beat in chocolate mixture and vanilla. Alternately add flour mixture and buttermilk into butter mixture, beating on low after each addition. Spread batter into the prepared pan.
- Bake about 25 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan on a wire rack.
- Meanwhile for the frosting: Melt the remaining 1 cup dark chocolate baking chips and cool. In a very large mixing bowl, beat 3/4 cup butter with an electric mixer on medium speed for 30 seconds. Beat in melted chocolate, 1/2 teaspoon salt, and 1 cup of the powdered sugar until combined. Beat in milk and vanilla. Gradually beat in the remaining powdered sugar. If necessary, beat in enough additional milk until smooth and spreadable.
- Cut rounds of the cake using a 3-inch round cutter or heart cutter.* Halve the cakes crosswise to form 2 thin layers. Spread frosting over each round (both layers). Stack one frosted round over the other. Sprinkle with mini baking chips.
Nutrition Facts : Calories 821.2 calories, Carbohydrate 130.5 g, Cholesterol 106.9 mg, Fat 33.8 g, Fiber 3.7 g, Protein 7.9 g, SaturatedFat 20.3 g, Sodium 355.4 mg, Sugar 101.6 g
INDIVIDUAL CHOCOLATE TRUFFLE CAKES
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
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 CAKE
Steps:
- For the truffles: Combine the chocolate, cream and butter in a small heatproof bowl set over simmering water and let melt. When almost melted, remove from heat and stir the mixture until smooth. Stir in your flavoring of 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 a pastry bag fitted with a #3 plain tip. Pipe 8 (1-inch) mounds onto the prepared tray. Place 1 raspberry in the center of each chocolate mound and pipe a little more of the chocolate mixture to enclose completely. Refrigerate until firm, about 15 minutes.
- For the cake: Position the rack in the center of the oven and preheat the oven to 350 degrees F. Butter or coat with vegetable spray, 8 oversize muffin cups (4-inches wide and 2-inches deep) or 1 1/4-cup custard cups. Line bottoms with rounds of waxed paper.
- 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 bowl of an electric mixer with a paddle or beaters, beat the eggs, egg yolks and sugar on high speed until tripled in volume, about 5 minutes. Scrape in the chocolate mixture and, on low speed, beat until just combined. Remove the bowl from the mixer 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 the cups on a baking tray and bake until the edges of the cakes begin to pull away from the sides of the cups, 12 to 13 minutes.
- Let stand 10 minutes. Invert onto individual dessert plates and carefully peel off the paper. Serve warm. Spoon softly whipped cream or ice cream next to each cake and, if desired, garnish with a few fresh raspberries. Serve immediately.
CHOCOLATE TRUFFLE AND CHOCOLATE FUDGE LAYER CAKE
A thick layer of pure chocolate truffle separates the truffle filling that is used to flavor the whipped cream icing
Provided by dev_carlsen
Categories Dessert
Time 1h20m
Yield 12-14 serving(s)
Number Of Ingredients 16
Steps:
- For cake:
- Preheat oven to 350°F Butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with parchment paper; butter parchment. Stir unsweetened chocolate in heavy medium saucepan over low heat until melted and smooth. Cool slightly. Sift flour, cocoa powder, baking powder, baking soda, and salt into medium bowl. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in lukewarm melted unsweetened chocolate and vanilla. Beat in eggs, 1 at a time, blending well after each addition. Mix in cocoa powder mixture in 3 additions, alternating with milk in 2 additions.
- Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 35 minutes. Cool cakes in pans on racks 10 minutes. Run knife around edge of each pan to loosen cakes. Turn cakes out onto racks and cool completely. Peel off parchment.
- For filling and frosting:
- Bring 1 cup cream and butter to simmer in heavy medium saucepan over medium heat, stirring until butter melts. Remove from heat. Add chocolate and stir until smooth. Whisk in vanilla. Pour 1 1/2 cups chocolate filling into small bowl; cover and freeze until cold, about 2 hours.
- Let remaining chocolate mixture in saucepan stand at room temperature until lukewarm, about 20 minutes.
- Using electric mixer, beat remaining 2 cups cream and almond extract in large bowl until peaks form. Working in 3 batches, fold in lukewarm white chocolate mixture. Refrigerate whipped cream frosting just until medium peaks hold, folding occasionally, about 3 hours.
- Place 1 layer on platter. Spread chilled 1 1/2 cups chocolate filling over. Top with second cake layer. Spread whipped cream frosting over top and sides of cake. Chill until cold and set, about 1 hour. (Can be made 1 day ahead. Cover and keep refrigerated.).
Nutrition Facts : Calories 772.8, Fat 59.6, SaturatedFat 36.8, Cholesterol 147.9, Sodium 352.2, Carbohydrate 66, Fiber 8.9, Sugar 34.1, Protein 11.9
GLUTEN-FREE CHOCOLATE TRUFFLE CAKES
Red Hot Holiday Trends - These indulgent mini cakes are inspired by our favorite holiday treat--chocolate truffles. They're filled and topped with ganache and sprinkled with crystallized ginger, pistachio nuts and cacao nibs. Wrap up these tiny treats for the perfect gluten free gift.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 46
Number Of Ingredients 11
Steps:
- In medium glass bowl, place chocolate chips. In 2-cup glass liquid measuring cup, microwave cream uncovered on High 1 1/2 minutes, or until hot. Pour cream over chocolate chips; let stand 5 minutes. Stir until smooth. Refrigerate about 40 minutes, stirring every 10 minutes, until thick.
- Heat oven to 350°F. Spray 46 mini muffin cups with cooking spray.
- Make cake batter as directed on box. Fill cups three-fourths full (about 1 1/2 measuring tablespoonfuls each).
- Bake 11 to 14 minutes or until top springs back when lightly touched. Cool 5 minutes. Carefully remove from pan to cooling rack; cool completely, about 20 minutes.
- If necessary, heat chocolate mixture in microwave on Medium (50%) 20 seconds, stirring every 10 seconds until smooth and piping consistency. Place 1/2 cup chocolate mixture in decorating bag fitted with round tip with 1/8-inch opening. Insert tip into top center of 1 cake, about halfway down into cake. Gently squeeze decorating bag, pulling upward until cake swells slightly and filling comes to top. Repeat with remaining cakes.
- Place remaining chocolate mixture in small microwavable bowl. Microwave uncovered on High about 30 seconds or just until soft enough to spoon over and glaze cakes. Stir until smooth. Spoon warm chocolate mixture over each cake. Top with garnishes, and store loosely covered in refrigerator.
Nutrition Facts : Calories 100, Carbohydrate 11 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Truffle Cake, Sodium 75 mg, Sugar 7 g, TransFat 0 g
TRUFFLE CHOCOLATE CUPCAKES
I love food served with an unexpected twist, like these cupcakes with a creamy chocolate truffle center. My kids love to "help" make them, but I have to be sure to have enough truffles saved to actually fill the cupcakes! -Amanda Noll, Spanaway, Washington
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- For truffles, in a small saucepan, melt the chocolate, milk and butter over low heat; stir until blended. Remove from the heat. Stir in vanilla. Transfer to a small bowl; cover and refrigerate until firm, about 1 hour. Roll into twenty-four 1-in. balls; chill 1 hour longer., For cupcakes, in a large bowl, combine the cake mix, eggs. sour cream, oil, water and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Fill paper-lined muffin cups one-third full. Drop a truffle into the center of each cupcake. Top with remaining batter. Bake at 350° for 17-22 minutes or until a toothpick inserted in the center comes out clean. , Cool for 10 minutes before removing from pans to wire racks to cool completely. Top with whipped cream if desired.
Nutrition Facts : Calories 275 calories, Fat 17g fat (6g saturated fat), Cholesterol 52mg cholesterol, Sodium 195mg sodium, Carbohydrate 29g carbohydrate (21g sugars, Fiber 2g fiber), Protein 4g protein.
MINI CHOCOLATE-RASPBERRY TRUFFLE CHEESECAKES
These mini cheesecakes are very smooth and perfect with whipped cream topped with raspberries!
Provided by cindy tee
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 11h5m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix graham cracker crumbs, sugar, butter, and cinnamon together in a bowl until well blended. Press mixture evenly into the cups of a mini muffin tin.
- Bake in the preheated oven until golden, about 7 minutes. Remove from oven; allow to cool, about 5 minutes.
- Reduce oven temperature to 325 degrees F (165 degrees C).
- Heat cream in the top of a double boiler over low heat until it begins to bubble. Remove from heat. Add chocolate chips; stir until fully melted. Mix in raspberry preserves; stir until dissolved. Allow mixture to cool, 8 to 10 minutes.
- Combine cream cheese and sugar in a bowl; beat until smooth. Blend in eggs 1 at a time using a wooden spoon. Fold in sour cream. Add chocolate-raspberry mixture; mix batter well.
- Pour batter into crust-lined muffin tin, filling cups to the brim. Place tin into a large baking pan; pour in enough boiling water to come halfway up the outside of the muffin cups.
- Bake in the preheated oven until set, about 20 minutes.
- Turn oven off; open oven door halfway and leave cheesecakes, still in the tin, inside to cool for 1 hour. Remove from oven; cool completely, about 1 hour more. Refrigerate until completely chilled, 8 hours to overnight.
Nutrition Facts : Calories 290 calories, Carbohydrate 29.4 g, Cholesterol 59.4 mg, Fat 19.2 g, Fiber 1 g, Protein 3.3 g, SaturatedFat 11.5 g, Sodium 121.2 mg, Sugar 24.1 g
More about "chocolate truffle mini cakes food"
CHOCOLATE TRUFFLE CAKES - TEATIME MAGAZINE
From teatimemagazine.com
MINI CHOCOLATE MINT TRUFFLE CHEESECAKES - KRISTY DENNEY
From boysahoy.com
10 BEST MINI CHOCOLATE CAKES RECIPES - YUMMLY
From yummly.com
CHOCOLATE MINI KISSES TRUFFLE CAKE | RECIPES - HERSHEYLAND
From hersheyland.com
Servings 1Total Time 10 hrsCategory Tags
- Melt butter in medium microwave-safe bowl; add 3/4 cup cocoa and 1 cup sugar, stirring until well blended. Cool 5 minutes.
- Stir in flour and vanilla; add egg yolks, beating well after each addition. Beat egg whites with remaining 1 tablespoon sugar in medium bowl until soft peaks form; gradually fold into chocolate mixture. Add chocolates. Spoon batter into prepared pan.
- Bake 15 to 18 minutes or just until edges are firm (1-inch circle in center will be soft). With spatula, loosen cake from side of pan. Cool completely on wire rack; remove side of pan.
EASY MINI CHOCOLATE CAKE RECIPE | CHENéE TODAY
From cheneetoday.com
MINI CHOCOLATE TRIFLES - GREEDY GOURMET | FOOD & TRAVEL BLOG
From greedygourmet.com
CHOCOLATE MINI KISSES TRUFFLE CAKE – LOTZ OF HAPPY
From lotzofhappy.com
MINI CHOCOLATE CAKE - STEPHANIE'S SWEET TREATS
From stephaniessweets.com
CHOCOLATE MINI KISSES TRUFFLE CAKE RECIPE - COOKSRECIPES.COM
From cooksrecipes.com
MINI OREO TRUFFLE CAKES - FLOUR & SPICE
From flourandspiceblog.com
TRUFFLE CAKE | A SERBIAN CHOCOLATE CAKE RECIPE WITH HOMEMADE …
From omgchocolatedesserts.com
CHOCOLATE TRUFFLE CAKE | RICARDO
From ricardocuisine.com
EASY LAYERED CHOCOLATE TRUFFLE CAKE FROM A BOX
From cupcakesandcutlery.com
CAKE TRUFFLES: A VARIETY OF FLAVORS IN ONE SIMPLE RECIPE
From amycakesbakes.com
CHOCOLATE TRUFFLE CAKE | DESSERT RECIPES | GOODTO
From goodto.com
FLOURLESS CHOCOLATE MINI CAKES - BAKING BITES
From bakingbites.com
CHOCOLATE TRUFFLE CAKE - FAST & CONVENIENT DELIVERY
From ecakes.ca
CHOCOLATE TRUFFLE CAKE - MY CAKE SCHOOL
From mycakeschool.com
CHOCOLATE TRUFFLE CAKE | DUFFLET PASTRIES
From dufflet.com
MINI CHOCOLATE TRUFFLE CAKE AT WHOLE FOODS MARKET
From wholefoodsmarket.com
MINIATURE CHOCOLATE TRUFFLE TREE CAKES RECIPE | MYRECIPES
From myrecipes.com
FLOURLESS CHOCOLATE TRUFFLE CAKE RECIPE L PANNING THE GLOBE
From panningtheglobe.com
33 BEST CHOCOLATE TRUFFLE CAKE IDEAS | CAKE, CUPCAKE CAKES, CAKE …
From pinterest.ca
CHOCOLATE CAKE TRUFFLES - HONEST COOKING - RECIPES
From honestcooking.com
FLOURLESS CHOCOLATE TRUFFLE CAKE | KING ARTHUR BAKING
From kingarthurbaking.com
MINI CHOCOLATE CAKES! - JANE'S PATISSERIE
From janespatisserie.com
MOLTEN CHOCOLATE TRUFFLE CAKES - WHAT'S GABY COOKING
From whatsgabycooking.com
MINI CHOCOLATE TRUFFLE PUDDINGS - SOMETHING SWEET SOMETHING …
From somethingsweetsomethingsavoury.com
SIGNATURE CAKES | MINI MELANIE | CHOCOLATE TRUFFLES + CAKES
From pinterest.ca
CHOCOLATE TRUFFLE CAKE - EASY AS COOKIES
From easyascookies.com
CHOCOLATE TRUFFLE CAKE - LIV FOR CAKE
From livforcake.com
RECIPE: MINI CHOCOLATE TRUFFLE CAKES - RECIPELINK.COM
From recipelink.com
CAKES AND TORTES | BAKERY WINNIPEG | GOODIES BAKE SHOP
From goodiesbakeshop.com
OUR CHOCOLATE TRUFFLE CAKE FILLING RECIPE LIST: FOR WHEN YOU WANT …
From truffleaddict.com
DRUNKEN CHOCOLATE TRUFFLE CAKE - LIFE LOVE AND SUGAR
From lifeloveandsugar.com
MINI TRIPLE CHOCOLATE CHEESECAKES ~ RECIPE | QUEENSLEE APPéTIT
From queensleeappetit.com
FLOURLESS CHOCOLATE TRUFFLE CAKE - SEASONS AND SUPPERS
From seasonsandsuppers.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love