Today's Tip
To prevent burning saucepan when boiling milk, sprinkle bottom of the pan with granulated sugar. Let it get hot, then pour in the milk. It also keeps milk from boiling over More Tips


Detailed, Step by Step Instructions and Explanations. Fully Illustrated. Both US and Metric Measurements. Nutrition Facts. Preparation Time. Cooking Time. Waiting Time. All Recipes Tried and True. Get Your Fill of the Platinum Pumpkin Cheesecake Recipes Collection.










The Internet's Most Comprehensive Recipes Collection

Buy Now!                                    







American Cafe Chocolate Truffle Cake



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
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
* 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 350F 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 280F. 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.













         ©2007-2017 PlatinumRecipesCollection.com All rights Reserved.