Chocolate truffle cake with Walnut crust and Raspberry sauce

This chocolate truffle cake is really simple to make and it’s delicious as well. The truffle is creamy and smooth and is perfect to the crunchy nut crust. I think that the crust was a bit too fragile, but nobody else complained. I made it for this year’s Midsummer Eve while Fredrik did the raspberry sauce. The recipe is from a book called Chokladfabriken which was one of my foodie gifts from my dear colleagues when I quit at my old job last year. The original recipie calls for Pecan nuts but as they didn’t have them in my store I used Walnuts instead (which they suggest as a substitution in the recipe). I used my smallest spring form (also from my colleagues) which is about 15 cm wide and 4 cm high, the truffle cake fitted perfectly. But don’t try to use a smaller spring form than that though.

    Chocolate truffle cake with Walnut crust and Raspberry sauce

    70 g Walnuts (or Pecan nuts)
    40 g demerara sugar
    20 g unsalted butter (room temperatured)
    10 g flour

    120 dark chocolate
    150 g whipping/double cream
    20 g eggyolk (1)
    50g unsalted butter

    Raspberry sauce:
    400 g Raspberries
    about 30 g icing sugar (how much depends on the raspberries sweetness)

    Crust: Coursly crush the nuts and combine them with the rest of the crust ingredients. Press down the mixture in a small spring form and bake in 200 degrees C for 5 minutes. Let the crust cool completely.

    Truffle: Chop the chocolate finely. Bring the cream to boil and pour it over the chocolate. Stir until the mixture becomes smooth, add the egg yolk and stir smothly again. Pour the truffle over the cool crust and let the truffle cake rest in the fridge for 2 hours.

    Raspberry sauce: Mix the raspberries in a food processor. Add icing sugar a little at a time and taste so the sauce won’t get too sweet.

4 Responses to “Chocolate truffle cake with Walnut crust and Raspberry sauce”

  1. Anne
    July 27th, 2006 15:19

    Ah, there it is! That was one amazing cake. I *really* loved the crust, and am thinking about other uses for it, too. It was super tasty!

  2. Pille
    July 28th, 2006 16:22

    Looks wonderful, Dagmar! Never used walnuts in the crust before, but it sounds like such a neat idea, adding a nice flavour and crunch to the more common digestive-crust. Thanks for sharing!

  3. Anna
    August 17th, 2007 14:38

    Hi there, have been reading your blog a while now and I must say I totally love it! I usually browse it when I bored at work which isn’t really the best idea since it makes me soo hungry all the time ;)
    Just wondering – how do you measure your liquids in grams? Saw in the recipe above that there’s 150g cream in it… how would that translate into ml or dl?
    Many thanks

  4. Padma Lakshmi
    December 13th, 2007 23:10

    Hi…I Googled for pecan pie recipes, but found your page about Chocolate truffle cake with Walnut crust and Raspberry sauce…and have to say thanks. nice read.

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