It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Food Lover's American Cafe Chocolate Truffle Cake
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- #10137
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
For base
1/4 cup unsalted butter
2 tablespoons unsweetened cocoa powder
1/4 cup packed light brown sugar
2 tablespoons all-purpose flour
3/4 cup finely chopped walnuts
1 large egg
2 teaspoons vanilla extract
For filling
1 1/2 cup walnuts
1/4 cup unsalted butter
1 cup packed light brown sugar
1/4 cup honey
1/4 cup heavy cream
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice
For ganache
1 1/4 cup heavy cream
1 pound fine-quality bittersweet (not unsweetened) or semisweet chocolate
directions
Preheat oven to 350 degrees F and butter a 9-inch springform pan.
Make base: In a small saucepan melt butter and stir in cocoa powder. Remove pan from heat and add brown sugar, stirring until dissolved. Stir in flour, walnuts, egg, and vanilla and spread batter evenly in springform pan. Bake base in middle of oven 10 minutes, or just until firm, and transfer to a rack to cool.
Make filling: Arrange walnuts in one layer on top of base. In a small heavy saucepan combine butter, brown sugar, and honey and cook over moderate heat, stirring occasionally, 8 to 10 minutes, or until a candy thermometer registers 280 degrees F. Remove pan from heat and add cream, vanilla, and lemon juice, stirring until smooth. Cool mixture to room temperature and pour over walnuts, spreading evenly.
Make ganache: In a saucepan bring cream just to a boil. Finely chop chocolate. Put chocolate in a metal bowl and pour hot cream over it, stirring until smooth. Cool ganache to room temperature and beat with an electric mixer until it just holds soft peaks (do not overbeat or it will become grainy).
Spread ganache evenly over filling. Chill cake, covered, at least 4 hours and up to 1 day.
Run a thin knife around edge of cake and remove side of pan. With a large spatula transfer cake to a plate and let stand at room temperature 30 minutes before serving.
added by
supersalad
nutrition data
Nutritional data has not been calculated yet.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
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reviews & comments
February 11, 2005
WOW! Very rich, but out of this world cake. Made it for my husband (ok, and me) for an early Valentines Day celebration, and we loved it! I substituted hazelnuts for the walnuts, but didn't change anything else. I bought a bar of extra fine dark chocolate for the ganache, and chopped it to very fine in my food processor. Want to blow someone away? Try this recipe, but make the servings small! We gave half the cake to friends - and enjoyed the rest.