La Belle Cuisine
Chocolate Truffle Cake
by Mary Bergin and Judy Gethers,
1994, Random House, Inc.
truffle cake has become such a popular dessert, it is served
in all of
Wolfgang [Puck’s] restaurants. It is the most requested
recipe and was
featured in a New York Times article.”
Double boiler and/or small heatproof bowl
Wax or parchment paper
Pastry bag and #3 plain tip
8 oversize muffin cups or
1 1/4-cup custard cups
4 ounces bittersweet or semisweet
cut into small
3 tablespoons heavy cream
1 tablespoon (1/2 ounce) unsalted butter
2 tablespoons flavoring of your choice
8 fresh perfect raspberries, optional
5 ounces bittersweet chocolate,
cut into small pieces
5 ounces (1 1/4 sticks) unsalted butter,
cut into small pieces
3 eggs, at room temperature
3 egg yolks, at room temperature
1/2 cup sugar
5 tablespoons plus 1 teaspoon
Whipped cream, optional
Ice cream, optional
1. Make the truffles: Combine the chocolate, cream, and
butter in a
small heatproof bowl, set over simmering water, and let melt.
almost melted, remove from the heat and stir the mixture until smooth.
Stir in flavoring of your choice and refrigerate until thick enough to
on a spoon, stirring occasionally, about 30 minutes.
2. Line a baking tray with wax or parchment paper. Scrape
the chocolate mixture into a pastry bag fitted with a #3 plain tip. Pipe
mounds onto the prepared tray. Place 1 raspberry in center of
chocolate mound and pipe a little more of the chocolate mixture to
enclose completely. Refrigerate until firm, about 15 minutes.
3. Make the cake: Position rack in center of oven and
preheat oven to
350 degrees [F]. Butter, or coat with vegetable spray, 8
cups (4 inches wide and 2 inches deep) or 1 1/4-cup custard
cups. Line bottoms with rounds of wax paper. (to cut out the rounds, place 1
cups on wax paper and trace around the bottom with a pencil. Then cut
the 8 circles.) Set aside.
4. In the top of a double boiler or a small heatproof bowl
simmering water, melt together the chocolate and butter. Cool
5. Meanwhile, in the large bowl of an electric mixer, with
beaters, on high speed, beat eggs, egg yolks, and sugar until
volume, about 5 minutes. Scrape in the chocolate mixture and, on
speed, beat 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 baking tray and bake until edges of the cakes begin
away from the sides of the cups, 12 to 13 minutes. Let stand
Invert into individual dessert plates and carefully peel
6. Serve warm. Spoon softly whipped cream or ice cream next
each cake and, if desired, garnish with a few fresh raspberries.
Featured Archive Recipe:
Spago's Chocolate Almond Toffee
Chocolate Truffle Terrine
Ebony and Ivory Chocoolate Truffles
Index - Chocolate Recipe