Blackberry Chocolate Truffle Cake Recipe
- 4 ounce Bittersweet chocolate
- 1 Tbsp. Butter
- 3 Tbsp. Heavy cream
- 2 Tbsp. Blackberry liqueur
- 1 pt Fresh Blackberries
- 5 ounce Bittersweet chocolate
- 5 ounce Butter
- 3 x Large eggs
- 3 x Egg yolks
- 1/2 c. Sugar
- 5 Tbsp. + 1 teaspoon flour
- Directions : Heat the chocolate in a double broiler, remove from heat, add in the butter and set aside.
- In a separate pot, combine the cream and liqueur and bring to a boil.
- When boiling, pour over chocolate and stir to combine.
- Let stand till truffle cream is set sufficient to pipe out of a pastry bag, about 45 min.
- On a wax paper sheet using a piping bag, pipe a one inch circle with the truffle cream.
- Place a Blackberry in the center and pipe sufficient cream over to cover the Blackberry.
- Makes 8 truffles.
- Refrigeratewhen needed.
- Cake - Heat the chocolate and butter together in a double boiler over low heat.
- Combine the Large eggs, yolks and sugar in a mixing bowl.
- With an electric mixer, mix on high speed till the mix triples in volume.
- Fold in the melted chocolate, then stir in the flour till mixed well.
- Using a standard sized muffin pan, pour the batter into the c. to 3/4 full.
- Insert a truffle in the center of each and smooth batter over truffle.
- Bake at 350 degrees for 12-15 min, or possibly till cake edges begin to pull away from pan.
- Makes 8 cakes.
bittersweet chocolate, butter, heavy cream, blackberry liqueur, fresh blackberries, bittersweet chocolate, butter, eggs, egg yolks, sugar
Taken from cookeatshare.com/recipes/blackberry-chocolate-truffle-cake-86306 (may not work)