Chocolate Truffle Cake - Picture Available

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x-posted

 

Picture available at:

http://www.familytime.com/asp/ShowRecipe.asp?RecipeId=10549 & UserId= & Key=092959 & F\

T=243925 & ROD=1

 

" Espresso Coffee Powder " was not in the MC Ingredient List, so I linked the

ingredient to " Coffee Powder, Instant " .

 

-Sharon

 

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<mx2 source= " MasterCook 6.0 " date= " February 02, 2001 " >

<Summ>

<Nam>

Chocolate Truffle Cake

</Nam></Summ>

<RcpE name= " Chocolate Truffle Cake " author= " Judith C. Sutton " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Chocolate Truffle Cake

 

Recipe By :Judith C. Sutton

Serving Size : 8 Preparation Time :0:10

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 ounces bittersweet chocolate -- coarsely chopped

3/4 cup sugar

1 teaspoon espresso coffee powder

1 pinch salt

6 tablespoons boiling water

12 tablespoons butter -- at room temperature

3 large eggs -- at room temperature

1 1/2 teaspoons vanilla extract

confectioners sugar -- for dusting

sweetened whipped cream -- for serving

 

Preheat the oven to 350 degrees F. Grease a 6 1/2 inch springform pan. Line the

bottom with a round or parchment or wax paper and grease the paper.

 

Combine the chocolate, sugar, espresso powder and salt in a food processor and

process until finely ground. With the machine running, add the boiling water and

process for 10 to 15 seconds or until the chocolate is melted. Scrape down the

sides of the bowl.

 

Add the butter in tablespoons and process until smooth. Add the eggs and vanilla

and process just until well blended.

 

Scrape the batter into the prepared pan and smooth the top. Bake for 40 to 45

minutes, or until the edges of the cake are puffy and the center is just set and

no longer wet-looking.

 

Cool the cake in the pan set on a wire rack for 30 minutes. The cake will crack

and sink as it cools. Cover and refrigerate for at least 3 hours or overnight.

 

To serve, run a thin-bladed knife around the edge of the cake. Release and

remove the sides of the springform pan. Invert the cake onto a serving plate.

Carefully remove the bottom of the pan and peel off the paper. Dust the cake

with confectioners' sugar. Cut into wedges and serve with whipped cream.

 

Description:

" Serve this deliciously dense, rich cake with a garnish of fresh raspberries,

if you like. It's easy to make, since the batter is mixed in minutes in the food

processor. "

Source:

" FamilyTime Favorites "

S(URL):

" http://www.familytime.com/asp/ShowRecipe.asp?RecipeId=10549 & UserId= & Key=092959 & \

FT=243925 & ROD=1 "

Copyright:

" 2000 FamilyTime.com, Inc. . FamilyTime.com® is

a registered trademark of FamilyTime.com, Inc. "

Start to Finish Time:

" 0:55 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 363 Calories; 31g Fat (69.9% calories

from fat); 4g Protein; 25g Carbohydrate; 3g Dietary Fiber; 117mg Cholesterol;

217mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 6 Fat; 1 1/2 Other

Carbohydrates.

 

NOTES : Serves 6-8.

 

Nutr. Assoc. : 0 0 2758 0 0 0 0 0 2130706543 2130706543

 

]]>

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<IngR name= " bittersweet chocolate " unit= " ounces " qty= " 6 " code= " I " >

<IPrp>

coarsely chopped

</IPrp>

</IngR>

<IngR name= " sugar " unit= " cup " qty= " 3/4 " code= " I " ></IngR>

<IngR name= " espresso coffee powder " unit= " teaspoon " qty= " 1 " code= " I " >

<INtI>

2758

</INtI>

</IngR>

<IngR name= " salt " unit= " pinch " qty= " 1 " code= " I " ></IngR>

<IngR name= " boiling water " unit= " tablespoons " qty= " 6 " code= " I " ></IngR>

<IngR name= " butter " unit= " tablespoons " qty= " 12 " code= " I " >

<IPrp>

at room temperature

</IPrp>

</IngR>

<IngR name= " eggs " unit= " large " qty= " 3 " code= " I " >

<IPrp>

at room temperature

</IPrp>

</IngR>

<IngR name= " vanilla extract " unit= " teaspoons " qty= " 1 1/2 " code= " I " ></IngR>

<IngR name= " confectioners sugar " code= " I " >

<IPrp>

for dusting

</IPrp>

<INtI>

2130706543

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<IngR name= " sweetened whipped cream " code= " I " >

<IPrp>

for serving

</IPrp>

<INtI>

2130706543

</INtI>

</IngR>

<DirS>

<DirT>

Preheat the oven to 350 degrees F. Grease a 6 1/2 inch springform pan. Line the

bottom with a round or parchment or wax paper and grease the paper.

</DirT>

<DirT>

Combine the chocolate, sugar, espresso powder and salt in a food processor and

process until finely ground. With the machine running, add the boiling water and

process for 10 to 15 seconds or until the chocolate is melted. Scrape down the

sides of the bowl.

</DirT>

<DirT>

Add the butter in tablespoons and process until smooth. Add the eggs and vanilla

and process just until well blended.

</DirT>

<DirT>

Scrape the batter into the prepared pan and smooth the top. Bake for 40 to 45

minutes, or until the edges of the cake are puffy and the center is just set and

no longer wet-looking.

</DirT>

<DirT>

Cool the cake in the pan set on a wire rack for 30 minutes. The cake will crack

and sink as it cools. Cover and refrigerate for at least 3 hours or overnight.

</DirT>

<DirT>

To serve, run a thin-bladed knife around the edge of the cake. Release and

remove the sides of the springform pan. Invert the cake onto a serving plate.

Carefully remove the bottom of the pan and peel off the paper. Dust the cake

with confectioners & apos; sugar. Cut into wedges and serve with whipped cream.

</DirT>

</DirS>

<Desc>

Serve this deliciously dense, rich cake with a garnish of fresh raspberries, if

you like. It & apos;s easy to make, since the batter is mixed in minutes in the

food processor.

</Desc>

<Srce>

FamilyTime Favorites

</Srce>

<AltS label= " URL "

source= " http://www.familytime.com/asp/ShowRecipe.asp?RecipeId=10549 & amp;UserId= & \

amp;Key=092959 & amp;FT=243925 & amp;ROD=1 " />

<CpyR>

2000 FamilyTime.com, Inc. . FamilyTime.com® is a

registered trademark of FamilyTime.com, Inc.

</CpyR>

<TTim elapsed= " 0:55 " />

<Note>

Serves 6-8.

</Note>

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