Chocolate Truffle Cake Recipe
In my opinion there's not another recipe better than this Chocolate Truffle Cake that is the reason I am so thrilled about introducing it to you. It is most popularly enjoyed as a Dessert. Am I hearing a thank you from you for sharing this Chocolate Truffle Cake recipe?
Ingredients
1 cup Amaretti cookie crumbs 250 mL
1 lb good quality bittersweet chocolate, chopped 500 g
1/2 cup butter 125 mL
1/3 cup Amaretto 75 mL liqueur
2 cups whipping 500 mL cream (35%)
chocolate shavings and fresh violets
Directions
Line base of 9 in (2.5 L) springform pan with parchment or waxed paper.
Sprinkle 3/4 cup (175 mL) of the Amaretti crumbs over base of lined pan; set aside.
In top of double boiler (or in bowl set over hot, not boiling, water), melt chocolate and butter, stirring occasionally, until smooth.
Stir in Amaretto liqueur.
Remove from heat; let cool at room temperature about 1 hour or until thickened but not set.
In large bowl, whip cream until it holds stiff peaks.
Fold cream into cooled chocolate mixture.
Pour chocolate cream mixture into prepared pan, spreading evenly.
Refrigerate, covered, about 4 hours or overnight, until firm.
To serve, invert pan on serving plate; release sides.
Remove pan.
Sprinkle top of cake with remaining Amaretti crumbs.
Refrigerate, covered, up to 3 days, or freeze up to 2 weeks.
Thaw overnight in refrigerator.
Garnish with chocolate shavings and fresh violets.
Sprinkle 3/4 cup (175 mL) of the Amaretti crumbs over base of lined pan; set aside.
In top of double boiler (or in bowl set over hot, not boiling, water), melt chocolate and butter, stirring occasionally, until smooth.
Stir in Amaretto liqueur.
Remove from heat; let cool at room temperature about 1 hour or until thickened but not set.
In large bowl, whip cream until it holds stiff peaks.
Fold cream into cooled chocolate mixture.
Pour chocolate cream mixture into prepared pan, spreading evenly.
Refrigerate, covered, about 4 hours or overnight, until firm.
To serve, invert pan on serving plate; release sides.
Remove pan.
Sprinkle top of cake with remaining Amaretti crumbs.
Refrigerate, covered, up to 3 days, or freeze up to 2 weeks.
Thaw overnight in refrigerator.
Garnish with chocolate shavings and fresh violets.
