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
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.