Black and White Truffle Cake

Black and White Truffle Cake

Ingredients:

Cake:

2

 

Eggs

Cup

All0purpose flour

Tsp

Baking soda

 

 

Dash salt

2

Tbl

Cold coffee

2

Tbl

Brandy, or additional coffee

Dark Layer:

10

Oz

Bitter-sweet chocolate, chopped

6

Tbl

Cold coffee

1-1/2

Cup

Heavy whipping cream

White Layer:

12

Oz

White chocolate, chopped

Cup

Brandy or coffee

1-1/2

Cup

Heavy whipping cream

Directions:

Preheat oven to 425F. Grease a 9 springform pan.

In a large bowl, beat eggs and sugar at medium-high speed 6-8 minutes or until pale yellow and fluffy.

In a small bowl, stir together flour, baking powder and salt. Fold the flour mixture into the egg mixture. Spread the batter into the prepared pan. Bake 10-12 minutes or until golden brown and toothpick inserted in center comes out clean. Cool on wire rack. In a small bowl, combine 2 tablespoons of coffee and 2 tablespoons of brandy, Brush over cake.

In a medium microwave bowl, add bittersweet chocolate and 6 tablespoons coffee, microwave for 1 minute, stir and microwave for an additional 30 seconds, Stir to finish melting chocolate.

In a medium bowl, beat 1-1/2 cup cream at medium-high speed until soft peaks form. Stir in of the melted chocolate mixture; fold in remaining cream. Pour over cake in pan. Refrigerate while preparing white chocolate mixture.

In a medium microwave bowl, place white chocolate and cup brandy, microwave for 1 minute, stir and microwave for an additional 30 seconds, Stir to finish melting chocolate.

In a medium bowl, beat 1-1/2 cup cream at medium-high speed until soft peaks form. Stir in of the melted white chocolate mixture; fold in remaining cream. Spread over top of chocolate layer. Refrigerate 3-4 hours or until set.

Remove sides of springform pan. Cut into wedges to serve.

 

Yields

12 servings

 

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