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Chocolate Truffle Cake

Chocolate Truffle Cake


Ingredients

2 c heavy cream
2 lbs. high quality bittersweet chocolate, small pieces
1/4 bourbon or other liquor
Optional whipped cream for topping

 

 

 

Heat the cream in a double boiler until warm to the touch. Add  chocolate and stir constantly until smooth and melted. Refrigerate     the ganache until it sets. Remove 3/4 of the ganache to a strong   mixer. With the paddle attachment, slowly beat the mixture while  adding the bourbon. As the mixture whips, it begins to soften. Stop often and scrape. As the mixture softens, increase the speed to medium. The mixture will lighten, then begin to thicken again. Stop at this point to avoid a grainy texture. Press the mixture into a film lined 9" cake pan and remove any air at the corners. Refrigerate about an hour.  Invert the cake onto a serving dish, rewarm (don't get it hot, it will melt the cake) the remaining ganache and drip it over the cake. Refrigerate again for service.  © 1984 John Albrecht, CEC