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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

Topping:
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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