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- Dish type
- Cake decorating
- Chocolate icing
Delicious and festive treat with walnuts and a delicious chocolate butter cream topping, which I made for New Year's Eve. Happy New Year!
Devon, England, UK
5 people made this
IngredientsMakes: 1 (23cm) cake
- 200ml water
- 170g sugar
- 300g ground walnuts
- 7 eggs, sepatated
- 4 tablespoons plain flour
- 2 tablespoons cocoa
- 3 egg yolks
- 100g sugar
- 250ml milk
- 4 tablespoons flour
- 4 tablespoons cocoa
- 2 tablespoons instant coffee
- 175g butter
- 1/2 teaspoon rum essence
- 6 tablespoons whisky
- 3 tablespoons melted strawberry jam
- almond flakes
MethodPrep:20min ›Cook:45min ›Extra time:15hr resting › Ready in:16hr5min
- Preheat the oven to 160 C / Gas 3.
- Mix the water with sugar and walnut in a saucepan and boil on lower heat until the sugar is dissolved. Allow to cool.
- Meanwhile beat egg whites in a clean bowl until very stiff.
- Add the yolks, cocoa and flour to the cooled sugar walnut mixture. Fold in stiff egg whites.
- Tip the mixture into a very well greased and floured 23cm baking tray.
- Bake the base in the preheated oven for about 45 to 50 minutes. Leave the base to set on a serving plate for 12 hours.
- Mix egg yolks with sugar, milk, flour, cocoa and instant coffee on a lower heat until the mixture becomes thick. Allow to cool, add rum essence and butter, and stir well until the filling is smooth.
- Moisten the base with whisky and melted strawberry jam, top with the filling and decorate with almonds flakes.
- Refrigerate for at least 3 hours before serving.
See it on my blog
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Chocolate Whiskey Cake With Boozy Ganache
This cake speaks for itself: decadent, divine and totally addictive. If your ganache becomes too thick or you have made it the day before, 20 seconds in the microwave will bring it back to being spreadable. Keep this cake in the fridge and it will last a few days.
CHOCOLATE WHISKEY CAKE WITH BOOZY GANACHE RECIPE
½ cup cocoa
1 ½ cup strong coffee
½ cup whiskey
1 cup brown sugar
½ cup caster sugar
2 tsp vanilla
2 cups plain flour
1 ½ tsp baking soda
¼ tsp mixed spice
1 cup roughly chopped chocolate
3 eggs plus 1 white
1 cup cream
¼ cup of liquor (I use Baileys) or to your taste
1 ½ cup dark chocolate chopped
1 cup whipped cream
To garnish, extra grated chocolate
1. Preheat the oven to 170C. Line a 23cm tin with baking paper.
2. Into a pot place the butter, cocoa, coffee and whiskey, warming until the butter has melted. Add the sugars and vanilla, stirring until well combined. Remove from the heat.
3. In a large bowl sift the flour, baking soda, mixed spice and chocolate pieces.
4. Whisk the eggs and white into the cooled chocolate mixture. Pour into the dry ingredients and stir well to combine. Tip the batter into the tin and place into the oven for 50 minutes or until a skewer comes out almost clean. A little moist is fine. Let the cake cool completely.
5. For the ganache, bring the cream and Baileys to a simmer. Remove from the heat and whisk in the chocolate until completely smooth. Pour into a bowl and allow to cool at room temperature until it’s the consistency for spreading.
6. For the filling gently stir two or three spoonfuls of ganache into the whipped cream.
7. To assemble the cake, place on a plate and slice in half. Spread the cream on the base. Replace the top then drizzle over the ganache, spreading as you go. Garnish with a little extra grated chocolate.
Whisky Salted Caramel Chocolate Truffles
Alas, winter is coming to an end. The snow falls slowly, then fades away. The days grow longer and the temperature rises. While spring is associated with an awakening- with a sense of freshness and resolve, I can’t help but feel a twinge of melancholy. This will be my last winter as a K-12 student at school. I remember dragging a plastic sled through the snow, up a hill and attempting to slide down, only to topple over, giggling, my puffed snowsuit breaking the fall. I remember watching the snow fall as I walked home after school, its patterned white color contrasting sharply against the blackening sky. My home. The memories.
But the good thing about spring is the number of festivities it carries along, one being Valentine’s Day. I am a hardcore chocolate lover, as you probably already know simply by examining the URL of my blog. And Valentine’s Day is incomplete without bittersweet bliss. So today, I bring you salted caramel whisky truffles.
Yes, I am over 18 and can legally consume alcohol in Europe (I celebrated my 18th birthday not too long ago), not that this recipe is heavy on the whisky anyway. A couple tablespoons here and there only accentuate the chocolate and salted caramel pairing, which, might I add, is possibly the best chocolate combination to exist. I always go heavy on the salt, adding in far more than the 1 tsp called in the recipe. But it’s totally up to you how much of it you’d like to add – make sure to taste the mixture as you go along.
Truffles make a great present, I actually wrapped these nicely in a colorful box and gifted it to a friend for her 18th birthday. Needless to say, they are perfect for Valentine’s Day. Enjoy.
- ⅓ cup heavy whipping cream
- ½ teaspoon vanilla extract
- 1 pinch salt
- 2 tablespoons Cabernet Sauvignon wine
- 6 (1 ounce) squares semisweet chocolate, chopped
- 1 tablespoon unsalted butter, room temperature
- ¼ cup unsweetened cocoa powder
Combine cream, vanilla extract, and salt together in a saucepan bring to a boil. Stir wine into cream mixture and remove from heat.
Stir semisweet chocolate into cream mixture until completely melted. Stir butter into mixture until incorporated. Pour chocolate mixture into a container, cover with plastic wrap, and refrigerate until firm, at least 2 hours.
Line 2 baking sheets with parchment paper.
Scoop the chocolate mixture using a teaspoon or a melon baller and shape into 1-inch balls. Place balls on the prepared baking sheets and refrigerate for 10 minutes.
Chocolate Truffles with Whiskey Recipe: An Adult Twist
Chocolate truffles look amazingly elegant and can be served for any festive gathering. A while back I discovered boozy truffles and instantly fell in love. Chocolate and whiskey are perfect match. Whiskey combined with the rich sweetness of the chocolate makes this dessert unforgettable. This chocolate whiskey truffle recipe is a must try and will leave you coming back for more! If you don’t like whiskey you can use rum, Grand Marnier, Kahula or any other liqueur. Once you try boozy truffles ,you will never go back to virgin ones. You can also add coffee, vanilla extract, fruit pure, caramel, nuts or whatever you think will get along with the chocolate and booze. It’s really easy to make truffles and the ingredients are simple enough to find in any grocery store. You need only 4 simple ingredients : cream, chocolate, butter and whiskey. So, come on, follow along and I’ll show you the simple steps. Mix warmed craeam with chocolate Add the butter and stir until smooth. Add the whisky and stir again. Cover with plastic wrap and chill for 6 hours or overnight. Take 1 tsp of mixture and roll into a ball. Then roll ball in cocoa powder, to coat. Chill for one hour or until completely firm. Like I said – easy! Just try not to eat too many at once!
- Place 8 ounces chocolate in metal bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water) stir until chocolate is smooth. Remove chocolate from over water.
- Combine sugar and 2 tablespoons water in small saucepan. Stir over medium heat until sugar dissolves, occasionally brushing sides of pan with wet pastry brush. Increase heat boil until syrup is deep amber color, brushing down sides and swirling pan occasionally, about 4 minutes. Add cream (mixture will bubble). Stir over very low heat until caramel is smooth. Mix caramel and 1/4 teaspoon fleur de sel into melted chocolate. Chill until truffle filling is firm, at least 3 hours.
- Place cocoa in bowl. Using 1 tablespoon truffle filling for each truffle, roll into balls, then roll in cocoa. Arrange on baking sheet. Cover chill overnight.
- Line 13x9x2-inch baking sheet with foil. Place remaining 12 ounces chocolate in medium metal bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water) stir until chocolate is melted and smooth and thermometer inserted into chocolate registers 115°F. Remove bowl from over water. Working quickly, submerge 1 truffle in melted chocolate. Using fork, lift out truffle and tap fork against side of bowl to allow excess coating to drip off. Transfer truffle to prepared sheet. Repeat with remaining truffles. Sprinkle truffles lightly with additional fleur de sel. Let stand until coating sets, at least 1 hour. (Can be made 1 week ahead. Cover and chill. Bring to room temperature before serving.)
I've been making these truffles for years. In fact this is my 2nd review. I wanted to advise anyone whose truffles come out too soft to freeze them overnight, re-roll them in your hands and use Guittard Baking chips for the dipping stage which are not too thick and won't melt the truffles.
Very disappointed! I have absolutely no idea why the caramel did NOT work. At all!! After SIX attempts I finally gave up. There is something about the ratio or the instructions that I am missing. I tried room temperature and warm whipping cream no success. I turned the sugar amber and a light amber no success. It absolute makes no sense. I have no clue how there are so many successful reviews and I come up with crap. I got spun sugar in cream. I got rock candy in cream. I give up. I finally added the cream slowly and got a runny, LIQUID caramel which I added to the chocolate and it became rough and grainy. What a waste of two hours!! And a quart of cream. :/
A great way to improve the texture of the ganache and make it easier to work with is to use the solids of coconut milk instead of heavy cream. I still needed to freeze my ganache but it held up well to rolling and dipping and was still really soft and creamy when ready to eat at room temperature.
First, I am not a master candy maker. However, I've made truffles and caramel in the past and was excited to make a simple dessert-not! The center mixture is too soft to roll or dip. I decided to freeze the centers, but they just melt into the dipping chocolate. There are too many other recipes that take less effort with this one resulting in frustration and poor results. I am disappointed. You can make delicious truffles easily, but not with this recipe.
I've been making this recipe for years. I add a teaspoon of cinnamon and a 1/4 teaspoon cayenne after I add the caramel. I use kosher salt at the end. They are a huge hit. The recipe is a little fussy in that if I add the amount of cream called for the truffles are very soft, almost too soft. But then if you use too little you run the risk of them being too firm.
These are excellent! I've followed others' advice on doubling the caramel. The dipping process was a little bit messy, and the result was uneven sizes and shapes of truffles. Will try to pour the ganache in candy molds, roll them with hands, arrange them on a rack, and drizzle the chocolate instead of dipping them. Couldn't wait to make another batch.
This is the second time I made this recipe and I decided to increase the caramel to chocolate in the truffle filling. It didn't work, the chocolate and caramel never really hardened. I made extra chocolate turtles with it instead, there was no way to make balls. Oh well. Next time I'm gong back to the original recipe, it's yummy.
These are fantastic! I've made them twice. The first time, I followed the recipe almost exactly (I looked up instructions for tempering the coating chocolate-- not sure why that's not included in the recipe), and they turned out beautifully. Just melt-in-your-mouth wonderful. Even though they were excellent, I was a little disappointed that I could barely taste the caramel. So on the second time around, I followed some commenters' suggestions and doubled the caramel (and added a splash of bourbon to it). The caramel flavor was certainly stronger, but I felt the additional caramel made the ganache a bit too firm for my taste. It didn't have quite the same melt-in-your-mouth quality as the original recipe. I suggest following the recipe as is.
Definitely for someone who LOVES dark chocolate. i.e. my hubby. I am NOT sure who is posting that the chocolate that the truffles are being dipped in is SUPPOSED to be "tempered" but that is NOT the case here. The truffles are being stored in the refrigerator, therefore there is NO need to "temper" the dipping chocolate. I would recommend people don't advise others to do anything differently in regards to the chocolate for dipping. Will do again for hubby as I am NOT a dark chocolate fan.
If you use cotton or heavy rubber gloves when handling the ganache, it won't melt on you :)
Made these for Valentines Day to rave reviews and making them again for a party. I am no candy expert, and was nervous about stirring the hard carmel with the cream, but it did in fact, melt beautifully with a bit of patience. I used semi-sweet chocolate for the filling, and Lindt dark chocolate with a touch of sea salt for the coating. I only got about 24 the first time so I will try to make them a little smaller this time. If you love the combination of salt and caramel. these are for you!
This is a good recipe that just needs a few extra tweaks to get it perfect: 1) Double the caramel. 1) Add in a couple drops of lemon juice to the caramel mixture. When the caramel is to the desire color, remove from heat. Whisk in the cream in small additions (it will bubble and steam) until the mixture has cooled and settled. No need to put it back on the heat after this. 3) If you prefer a saltier caramel, add more salt - the amounts in this recipe are very subtle. 4) When shaping the ganache, try to avoid touching it as much as you can - I used two spoons to do the majority of the shaping because the moment you touch it, it starts to melt. You've just got to develop a good system! 5) No need to chill overnight, a few hours to harden up is fine. BUT, when you're ready to dip, only remove them from the fridge a few at a time. 6) Let your tempered chocolate cool just a bit before dipping. I gathered most of the chocolate with a spatula into a corner of the bowl, then dipped with a fork - that way the chocolate is deep enough to coat but you don't have to temper a ton of it. Also tried hand rolling, but found it too messy. 7) Be creative! The best part of this recipe is that it's such a good base. Add more/less salt I drizzled some in white chocolate to give a different look. They look beautiful in a box when put all together.
I doubled the sugar and water as per suggested. I wanted a less chocolately filling even so, but that's okay, it was delicious and everyone went crazy for them. It is a challenge to keep everything cold, I did have to keep throwing truffles in the freezer to firm them up as I worked.
Guess I should have read the other reviews first, as my caramel just didn't turn out great when done per recipe (I actually threw out one batch and had to do a second which I did leave alone pretty much as others have suggested). Also, even after about 30 hours in the fridge, I still needed to practically ice my hands to be able to roll them without getting a huge melted mess. So, two forks for great flavor, but bad directions and too soft centers.
Excellent truffle center. I followed others' advice and doubled the sugar & water for the caramel, and let it boil unstirred until dark amber. Delicious! I looked up how to temper chocolate online, though -- this recipe was not very clear. I also had trouble with the cocoa powder preventing the tempered chocolate from sticking next time, I will just skip the powdering process. With dark/bittersweet chocolate used for both the core and coating, I think these had plenty of dark chocolate flavor, anyway!
Follow the recipe for the caramel and these will turn out perfectly. The caramel will be runny - not like a thick one you put on ice cream. It's supposed to be this way so when you mix it with the chocoate it makes a perfect texture for a truffle that literally melts in your mouth. Don't panic when the caramel turns to crystal when you add the cream to it. This is the reason you cook it over low heat until it melts and mixes with the cream. Sometimes I just roll the truffles in the cocoa powder and skip the last rolling in chocolate for a more rustic look. They are good either way you make them. If you want a chewier caramel truffle then use twice sugar/water called for but don't change the amount of cream.
Made these exactly per recipe for a upcoming cookie exchange but it did not make 32. Only reason I am giving it 3 stars is that I used a tablespoon measure and only got 19 truffles. I had to make another batch of the truffle mix to make at least 2 dozen to take. I ended up with 3 dozen to take with 4 left over for my husband to taste. So I think that the recommended amount it makes should be readjusted.
I made these for Valentine's Day - to the reviewer below: mine are headed TO Florida to my fiance. Maybe our packages crossed in the air, right? Anyway, I am primarily a baker I've never made candy, but these turned out very well. I doubled the caramel, but didn't cook it enough the first time around (it was liquid thin when combined with the cream), so I dumped it and tried again, this time letting it get quite dark and just about ready to burn/smoke, as another reviewer suggested. It blended much better that time. I used 60% cacao for the filling and the shell. The caramel flavor is subtle, but they are still delicious. I tempered the chocolate without a thermometer (didn't quite fit the bowl properly) and am proud to say they came out shiny and snappy. I did have issues dipping because I let the filling warm up too much before dipping (unless your work area is very cool, Iɽ take a half-batch out at a time) and didn't have enough chocolate in the bowl towards the end (another reviewer suggested using less - I needed the full amount - you can always save the rest for later usage). These are 4-fork worthy if used with quality ingredients.
This was my first time making both caramel and any type of truffle. These turned out to be delicious!! They are so rich and chocolatey, with the perfect amount of salt to satisfy all my cravings. I used Scharffen Berger bittersweet chocolate, which was a great choice. As many reviewers suggested, I doubled the caramel, which was perfect. I really didn't temper the chocolate correctly, so the coating was not as crisp and uniformly shiny as I would like it, but still really good. Just sent some to my boo across the country for Valentine's Day. hopefully they survive the trip!
im confused! mine is definitely NOT rolling into a nice looking ball. Using a tablespoon to measure and using the recipe, doubling the sugar + water w a few drops of lemon per earlier reviews, I only got 15! what am i missing here. they are really soft and don't stay in ball shape even though i left the filling to chill in refrigerator to firm overnight. Would love to get this right. HELP!
These turned out so beautifully! I followed the recipe but did cheat on the caramel - I used Trader Joe's fleur de sel caramel sauce (yum) rather than making it from scratch, and these were super easy as a result. Also used TJ's chocolate chips for the chocolate and people absolutely raved about them. Whodda thunk?
These were wonderful! I too doubled the sugar and water for a little more caramel flavor. I seasoned with lavender sea salt and used about 1/2 the chocolate specified for dipping. I had to make a 2nd batch and should have made a 3rd because I had to ration them out on Christmas Day.
I doubled the caramel like others suggested (and added a tbls of bourbon). They taste delightful but are too gooey - they didn't hold their shape. Especially when coated in hot chocolate. Soooo. they don't exactly look like truffles, even though they taste good. Maybe freezing the caramel before dipping in chocolate would have helped.
These are delicious! I ended up with half the number of truffles, however, because I made them a little too large. You do not need 12 oz chocolate for the dipping process. 8 oz would do. I used Scharffen Berger semi-sweet chocolate. Yum.
How to make a delicious truffle cake without the oven
For me, the big attraction of this very luxurious chocolate torte is how fast it is to pull together &ndash just 10 minutes!
This is all you have to do:
Step 1: Melt chocolate (microwave is fine).
Step 2: Pour over warm cream. Stir. Add rose water and salt.
Step 3: Pour into lined cake pan. Cover and let set in the fridge.
Step 4: Add decorations/toppings and serve!
Depending on what toppings you choose, add them either before you let the cake set, or after. I usually add rose petals, nuts or grated zest just before serving. But I add other toppings like chopped candy/chocolate bars before I put the cake in the fridge.
Skipping the tempering
If you do not want to trouble yourself with tempering chocolate (totally get it) you have 2 options:
- Because you are then rolling the truffles in cocoa powder you can coat them with a super thin layer of melted chocolate chips. They will hold their ground and you will not have melted truffles on your hands. Not the same taste tough!
- You can skip the coating part altogether. Spoiler alert: truffles will not hold their shape as well as when they are coated with melted chocolate before rolling in cocoa! Still a valid option though!
- 8 (1 ounce) squares bittersweet chocolate, chopped
- ¼ cup cream
- 2 tablespoons unsalted butter
- ½ cup chocolate cake crumbs
- 2 teaspoons dark rum
- ½ cup chocolate sprinkles
Line a sheet pan with aluminum foil or parchment paper. Place chopped chocolate in a heatproof bowl.
In a saucepan, combine cream and butter. Place over low heat, and bring to a boil. Pour over chocolate, and stir until chocolate is melted and smooth. Stir in cake crumbs and rum. Set aside until firm, but not hard.
Roll heaping teaspoons of chocolate mixture into balls, then roll in the chocolate sprinkles. Place on the prepared tray. Refrigerate 30 minutes or until firm. Serve in small paper cups.
I save up chocolate cake crumbs whenever I have a chance. They can be stored in the freezer. Pack the crumbs in the amount needed. A good chocolate cake makes all the difference!
Halloween Monster Brookies
Sure you can buy them in the stores, but there’s something special and fun about making your own Halloween treats.
As far as I’m concerned the spookiest day of the year is as good an excuse as any to bake a batch of favourite sweet treats… And everybody knows that brownies are the way to my heart.
Now, I’m a big fan of the traditional recipe, but trust me when I say Brookies, the genius crossing between brownies and cookies, are next level good.
Chewy, crumbly, super chocolate-y and just a tiny bit spooky, these Monster Brookies are the ultimate Halloween-win treat, and you definitely want a batch (or three) of those in your life ASAP!
Halloween Monster Brookies (makes 6 monster-sized cookies)
- 120g 70% dark chocolate
- 15g butter
- 75g caster sugar
- 30g cornflour
- 1 tsp baking powder
- 1 egg
- 15g chocolate chips
- 30g Smarties
- a few drops dark food coloring (or, even better, a food-safe black pencil)
1. Preheat the oven to 180°C.
2. Place the chocolate and butter in a bowl and set over a pan of simmering water. Stir until melted and combined, then remove from the heat.
3. In the meantime, combine the sugar, cornflour, baking powder and egg and whisk until light and fluffy. Add the chocolate-butter mixture and mix until well combined.
4. Spoon tablespoons of mixture onto baking trays lined with baking paper, making sure you leave enough space inbetween them (they spread A LOT while baking). Dot the top of the cookies with the chocolate chips and Smarties.
5. Bake for 12-13 min in the preheated oven, then set aside to cool before drawing eyes using the black food colouring.