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Full Online Book HomeLearning KitchenCakesandfrostings - Cake Chocolate Truffle Cake
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Cakesandfrostings - Cake Chocolate Truffle Cake Post by :awaxler Category :Learning Kitchen Author :Unknown Date :December 2011 Read :3218

Click below to download : Cakesandfrostings - Cake Chocolate Truffle Cake (Format : PDF)

Cakesandfrostings - Cake Chocolate Truffle Cake

6 ounces bittersweet chocolate -- coarsely chopped
3/4 cup Splenda
1 teaspoon espresso coffee powder
1 pinch salt
6 tablespoons boiling water
12 tablespoons butter -- room temperature
3 large eggs -- room temperature
1 1/2 teaspoons Vanilla extract

1 tablespoon Sugar-free sweetened whipped cream
1 teaspoon DaVinci Raspberry syrup -- optional
2 Fresh raspberries -- (to 3)

Preheat oven to 350° F. Grease a 6-1/2" springform pan. Line bottom with round-cut parchment or wax paper and grease paper.

Combine chocolate, Splenda, espresso powder and salt in food processor and process until finely ground. With the machine running, add the boiling water and process for 10 to 15 seconds or until the chocolate is melted. Scrap down the sides of the bowl.
Add the butter in tablespoons and process until smooth. Add eggs and vanilla and process just until well blended.

Scrape the batter into prepared pan and smooth top. Bake for 40 to 45 minutes, or until the edges of the cake are puffy and the center is just set and no longer wet-looking.
Top with sweetened whipped cream, drizzle DaVinci raspberry syrup over top and garnish with a couple fresh raspberries.

Approx. 7 carbs. per serving (Topping - 1 carb extra per serving)

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2 oz. unsweetened or bakers chocolate 1/4 cup Khalua 1/4 cup coffee 1/2 cup sugar 5 eggs 1 cup cream, room temperature Line a 9 in. cake pan with waxed paper and spray with non-stick spray. In a large metal bowl, over hot water melt chocolates, then slowly stir in Khalua and coffee. Remove from heat but do not allow to cool. In mixing bowl over hot water dissolve sugar in eggs and then whip to three times the volume. In another mixing bowl, whip cream to soft peeks. Fold egg mixture into chocolate then fold in the whipped cream. Pour

Cakesandfrostings - Cake Chocolate Tres Leches Cake Cakesandfrostings - Cake Chocolate Tres Leches Cake

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Milk Mixture: combine 1 can (14 oz Sweetened Condensed Milk 1 can (5 oz) Evaporated Milk 3/4 Cup heavy cream 1/4 Cup chocolate syrup 1 Tablespoon dark rum 1 teaspoon vanilla extract Cake:Favorite chocolate cake, from scratch or mixCombine the milk mixture ingredients; set aside.Make your favorite chocolate cake.Cool the cake about 10 minutes then poke holes all over with a large fork or skewer and slowly pour milk mixture over. Cover with foil and refrigerate about 3 hours. Top with whipped cream, or Cool Whip. in Aileen Schulz food column in the Ft. Pierce Tribune