Dark Chocolate Truffle Cake
Source of Recipe
List of Ingredients
2 cups sliced blue diamond almonds, toasted and finely chopped
1/4 cup butter, melted
1 cup sifted hershey's cocoa
2/3 cup sugar
2 cups hershey's semi-sweet chocolate chips, (12-ounces)
1 cup whipping cream
1/2 cup butter, cut up
1 tsp vanilla extract
1/3 cup all-purpose flour
1/4 cup sugar
1/2 cup whipping cream
whole blue diamond almonds
1 Heat oven to 325°F. Stir together the 2 cups almonds and the 1/4 cup melted butter. Let stand for 10 minutes. Press onto bottom and 1 1/2 inches up the side of 9-inch springform pan. Set aside.
2 Stir together cocoa and the 2/3 cup sugar in a heavy medium saucepan; stir in chocolate chips, the 1 cup whipping cream and the 1/2 cup butter. Heat over low heat just until chocolate and butter are melted, stirring constantly. Cover surface; cool to room temperature.
3 Beat eggs and vanilla in large bowl on low speed of mixer until combined. Add flour and the 1/4 cup sugar. Beat on high speed about 10 minutes or until slightly thick. Fold about one-fourth of the egg mixture into chocolate mixture. Fold chocolate mixture into remaining egg mixture.
4 Spread batter into the prepared pan. Place pan on shallow baking pan. Bake 40 to 45 minutes or until slightly puffed about 1 1/2 inches in from outer edge (center will be slightly soft). Cool in pan on a wire rack for 20 minutes. Loosen cake from side of pan; remove side of the pan. Cool 2 to 3 hours more. (Cake may dip slightly in center after cooling.) Refrigerate for at least 4 hours or up to 24 hours.
5 To serve, let stand at room temperature 30 minutes. Meanwhile, pour the 1/2 cup whipping cream into chilled medium bowl; beat with chilled beaters on medium speed of mixer just until stiff peaks form. Spoon whipped cream into a decorating bag fitted with a medium star tip (about 1/4-inch opening). Pipe whipped cream on top of cake. Garnish with whole almonds. Cover and refrigerate leftover cake.
6 Makes 16 to 20 servings.
7 prep time: 45 minutes baking time: 40 minutes cooling time: 2 hours 20 minutes chilling time: 4 hours standing time: 30 minutes