Monday, January 23, 2012

Menu Monday: Mocha Truffle Cake

I snagged this recipe from the February 2012 All You Magazine and it looks fan-tas-tic, and I can't wait to whip it up. My plan is to make it the weekend before Valentine's Day.  Brad and I are going to attempt to kick the sweets, so the cabinets are going to be sweet free, so this will be a deliberate sweet cheat, and I am already drooling thinking about it.

  • 12 ounces semisweet chocolate, chopped

  • 1 1/2 cups sugar

  • 1 tablespoon instant espresso powder

  • 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature

  • 6 large eggs

  • 1 teaspoon vanilla extract

  • 1 tablespoon confectioners' sugar

  • Preparation
    1. Preheat oven to 350°F. Butter a 9-inch springform pan and line bottom with parchment. Butter parchment.

    2. Combine chocolate, sugar and espresso powder in bowl of a food processor. Process until chocolate is finely ground, about 30 seconds. With blades in motion, pour in 3/4 cup boiling water. Process until chocolate has melted, about 20 seconds. Add butter, eggs and vanilla. Pulse several times to thoroughly mix into a thin batter.

    3. Pour batter into springform

    4. Place cake on a serving plate and let stand at room temperature for 15 to 30 minutes. Just before serving, sift confectioners' sugar over cake. Serve with whipped cream, if desired.
    You can find the recipe here at

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