Chocolate Truffle Cake

Introduction

This is a great party cake. It looks beautiful, tastes rich and creamy and everyone loves chocolate. Plus, because it’s so decadent, a small piece will satisfy most eaters, so you can get away with an eight inch cake for even a crowd of 15. 

Our lovely sister-in-law Lou showed us this winner. We’ve upgraded, including adding high quality dark chocolate and good decaf espresso, which help take the flavour to the next level. The hardest part is melting the chocolate and cocoa butter and then getting the mixture super smooth. The latter comes down to a high quality blender. 

We add the chocolate covered espresso beans for decoration and to add a crunch. An alternative is to add a crust; our hazelnut or rice crispy crusts work great.

Ingredients

2.5 cups cashew pieces

1/2 cup sugar free dark chocolate chips 

90-grams dark chocolate (Roughly one bar. 85% dark chocolate works best)

½ cup Xylitol

⅓ cup cocoa powder 

¼ cocoa butter

2 tsp vanilla (alcohol free is better)

2 shot decaf espresso 

1.5 teaspoon guar gum (thickening agents) 


For topping/decorating

1 tsp flaked salt for topping 

pinch of Mexican chili powder 

¼ cup chocolate covered espresso beans for topping

Directions

  1. Cover cashew pieces in filtered water and soak for two hours, until they are soft and bloated. Discard water.

  2. Melt chocolate chips, chocolate and cocoa butter. You can microwave them, individually or all together, in 15 second pulses until they are all liquid. Our preferred method is to create a mini-double boiler. Boiling ½ cup of water and pour it into a wide and shallow bowl. Place the chocolate chips in their own container (like a metal measuring spoon) in the water bath and heat, stirring regularly, until melted. Repeat for chocolate and cocoa butter. 

  3. Add melted chocolates and cocoa butter to a blender, along with soaked cashews, coconut oil, vanilla, cocoa powder, chili powder and Xylitol.

  4. Brew two shots of espresso. Pour into a mug. Add guar gum, mix well and add to the blender.

  5. Blend until creamy. This can take a few goes with stirring in between. It should be thick, but still a little runny.

  6. Line an 8-inch  cheesecake pan with parchment paper. Pour the batter mixture into the pan. Flatten the top with a spatula. Spinning the pan can help create a nice flat surface. Decorate with sprinkles of flaky salt and chocolate covered espresso beans. Strawberry slices and mint leaves also work well. 

  7. Place in the freezer for 20 minutes or longer to firm up before serving.