Irresistible Almost Sugar-free Caramel Chocolate Truffle Cake
I couldn’t help but share one of my latest discoveries in the science of delicious chocolate…. Happy Birthday or it is even great for the Holidays
Recipes for all the layers are in The Splendid Indulgence of Chocolate Truffles, Sugar free Truffle section, including the almost sugar free caramel.
Chelsea’s Truffle cake review
I just tried something called “chocolate truffle cake.” The concept of it is kind of like a Super Oreo. Imagine a cake that tastes like pure, soft chocolate, then a thick layer of caramel on top of it, then another thick layer of chocolate on top of that!
As soon as you open up the cake packaging, you can smell it immediately. Kind of like when you make fresh cookies and pull them out of the oven – the kitchen is instantly filled with a dense, mouth-watering caramel smell.
What’s great about this cake is I actually feel good while eating it, because I know it’s healthy. When I’m finished eating it I feel full, but my stomach doesn’t have that “heavy-I-just-ate-Thanksgiving-Dinner” feeling of full that most truffles have. It’s more like a satisfied full.
Also, with a lot of chocolate cake or truffles you’re really worried about crumbs. But with this, just because it’s so moist and the chocolate is so amazingly thick, there are absolutely ZERO crumbs (and I would recognize chocolate crumbs since my shirt is bright pink.) This is really convenient, because you can actually wrap the cake up in saran wrap and eat it on-the-go while enjoying a latte! Imagine a cake where you can put the entire thing in plastic and not worry about frosting going everywhere – I swear this is the cake of the future!
I’m infatuated with caramel, and for some reason I never think chocolate caramels ever have enough caramel in them (Even when it’s mostly caramel with very little chocolate) but this cake has this amazing, caramel-bursts-into-your-mouth flavor. It’s just so rich that you immediately feel like your entire mouth is engulfed with fresh caramel, then you have lots and lots of chocolate for your mouth to have fun with.
Also, the chocolate and caramel have really distinct, sweet flavors. A lot of truffles, even though they’re really good, all the different parts of the truffle that had so much potential kind of end up having the same general taste. But with this cake – you can close your eyes and let your tongue pinpoint the chocolate, the caramel, how much chocolate is there, etc. I can actually taste the effort and creativity it took to create it in the first place. Every single bit of chocolate and caramel feels like it was placed there for a really important purpose, like you wouldn’t want to add a gram of chocolate more or less.
Another thing I really like about the caramel is its perfect texture – not too hard and not so soft that it’s runny. The caramel just stays exactly where it is, so you can suck on it, dunk it in coffee, or just bite right into it!
In conclusion, I’m a huge fan of the cake! It’s delicious, moist, and I would really love it on my next birthday!
5 Layer Chocolate Birthday Truffle “Cake”
I thought I’d share my birthday “cake” with everyone. It is also my celebration of the completion of my new book The Splendid Indulgence of Chocolate Truffles. I hope you will see the delight and versatility of truffles; that the photos inspire you and provide eye candy to help you mentally taste the nutty slightly chewy hazelnut marzipan clinging to a depth of a dark cloud of chocolate softened by creamy white chocolate and tangy pie cherries bursting their flavor and melding with deep dark bittersweet chocolate…
This gluten free “cake” is really a giant truffle. It is a combination of 5 layers, most of which I gave you in previous recipes, but with a difference – different configuration and some different ingredients: The bottom first layer is dark chocolate ganache made with half Sharffen Berger 99% Cacao and half Ghirardelli 100% Cacao sweetened with blue agave nectar, a low glycemic natural sweetener. The two chocolates balance beautifully with a wonderful richness.
The second layer was a gel made from dried pie cherries soaked in some of my personal homemade Cherry wine (Cherry Pie Wine made with pie cherries and wild dark cherries) some Bing cherry juice and agar for the gelling agent. (See the recipe for Bing cherry gel for the technique)
The third layer is a creamy white chocolate ganache spiked with Frangelico Liqueur.
The fourth and top layer is a dark chocolate ganache made of Sharffen Berger 99% Cacao sweetened with blue agave nectar. The giant truffle is made in a spring pan lined with a circle of parchment paper on the bottom and a strip of parchment around the sides..
The entire truffle wrapped in a layer of blue agave nectar hazelnut marzipan (a double recipe) rolled out between sheets of plastic. The diameter of the marzipan should be at least the diameter of the spring pan plus twice the height of the side of the finished truffle. The top plastic is removed and the marzipan is slid onto a large plate with the bottom plastic on the plate.
The technique for wrapping the truffle in Marzipan
The truffle is removed from the spring pan and the side strip of parchment is removed. The truffle is inverted so that the top of the truffle is placed onto the center of the marzipan. The bottom circle of parchment is removed. The truffle is now upside-down on the marzipan which is on a plate. Gather the marzipan around the truffle sides. Using a dinner knife (don’t use a sharp knife), Cut the marzipan at the bottom edge of the truffle. I do this by holding the marzipan sheet (on the plastic) with my hand against the side and pressing the dull knife into the marzipan against my palm.
Then I peel the excess marzipan from the plastic wrap. Do a few inches at a time until the marzipan is neatly trimmed to the base of the truffle. Use any excess marzipan to repair any gaps. Peel back the plastic from the sides only. Place a serving plate onto the top of the truffle’s bottom and carefully invert the truffle onto the serving plate. Remove the plastic wrap from the top of the truffle. Leave plain or decorate with hazelnut halves.
Since I didn’t want to mar the look of the cake I did without traditional candles. Instead, I made an extra cake to share with my co-workers.
For information on the recipes, see Cherry Hazelnut Marzipan Layered Dark Chocolate Petit Fours Truffle. For the white chocolate layer: In a the top of a double boiler melt 12 ounces of good quality white chocolate with 1/4 cup of heavy cream. When melted, pour in 2 ounces of Frangelico Liqueur.
This truffle “cake” is so versatile You can make the truffle layers with your favorite chocolate truffle ganache, using traditional truffles, or diabetic safe sugar-free truffles sweetened with xylitol or blue agave nectar, low glycemic natural sweeteners.
There are plenty of recipes to choose from in my new book The Splendid Indulgence of Chocolate Truffles. There are also full directions and techniques for each of the types of truffles: Traditional, Blue Agave Nectar, Sugar-free Xylitol , White Chocolate and Double Chocolate Truffles. All the recipes in this book are gluten free and egg free. At least half of the recipes have a low glycemic index and approximately a quarter of the recipes are sugar free. With the exception of the white chocolate recipes, the recipes use only dark chocolate, as it is the healthiest, rich with anti-antioxidants so good for your health. There are vegan truffles and substitutes for making truffles vegan. There is something for anyone who loves chocolate truffles. I’ve done all the hard work to make it easier for you.
We’ve got a special two-for-all going right now - If you pre-purchase the spiral bound copy of The Splendid Indulgence of Chocolate Truffles, you will get a free copy of the E-book. We expect the printed copies to be ready to go by 1 December this year . Just in time for Christmas! These will make awesome gifts. Don’t forget to get one for yourself, too. As Julia would say, Bon Appetite!
Bing Cherry Layered Chocolate Truffles
I’m relaxing, sipping at a three year old homemade Bing cherry Port Wine, while writing this addendum to my routine Sunday Healthy Chocolate Blog. Didn’t want to leave you hanging on the Bing cherry addition I promised you a week ago.
I’ve been experimenting with “layered” truffles.
- They’re easier to make, for us non-professionals (and I count myself in that category)
- They’re faster to make than filled truffles, if less fancy.
- I wanted a filling that would stay gelled at room temperature
- I wanted MORE filling and MORE taste than a filled truffle can give you!
So, building on last Sunday’s traditional truffle recipe (below):
Bing Cherry Layered Chocolate Truffles
Makes approximately 64 one inch truffles.
A Bing cherry layer sandwiched between rich dark chocolate truffle ganache. Very elegant.Ingredients for 1 recipe of Traditional Chocolate Truffles*/** 7/19/09 blog: http://www.sichocolatetruffles.com/2009/07/
Ingredients for 1 recipe of Bing cherry Gel Layer (below)
12 ounces dark chocolate for dipping, if desired.
* To make low glycemic truffles, replace sweetened chocolate with unsweetened (99 – 100% cacao) and 1 tablespoon of blue agave nectar per ounce of chocolate; e.g. For 12 oz chocolate: add 12 tablespoons blue agave nectar , reduce the liquid by 1/4 – 1/2 cup.
** To make sugar-free truffles, replace sweetened chocolate with unsweetened (99 – 100% cacao) and 1 tablespoon of xylitol per ounce of chocolate; e.g. For 12 oz chocolate: disolve 12 tablespoons of xylitol into the liquid prior to adding the chocolate.
Bing cherry Gel Layer
1 ¾ cups pitted Bing cherries, crushed or puréed. You can puree the fruit in a blender or processor.
- should have about 1½ cups seedless Bing cherry puree. Use chlorine/fluoride free water to bring to 1 1/2 cups if necessary.
Sweeten to taste with blue agave nectar or xylitol to sweeten to your taste. Bing cherry usually needs no sweetening.
3 tablespoons agar agar flakes
Making the Gel:
Place puree into a pan. Sprinkle agar onto the puree. Heat the Bing cherry puree on low heat until it boils. Simmer for 5 minutes, stirring until the agar agar dissolves.
Line an 8″ x 8″ square pan with parchment or plastic wrap. Pour the Bing cherry puree gel into the pan and even the surface. Chill until firmly set, at least 2 hours.
Bing Cherry Chocolate Truffle – Assembly
Prepare the Traditional Chocolate Truffles according to the first two steps of “Making the truffles”. While still warm, pour half of the ganache into the 8″ x 8″ lined pan. Spread the ganache evenly over the bottom of the pan. Keep the remaining ganache warm over the hot water in the bottom of the double boiler.
Invert the Bing cherry Gel layer over the chocolate layer. Remove the parchment or plastic wrap.
Pour the remaining ganache over the Bing cherry layer and spread the top layer evenly. Place in the refrigerator until set. Chill for several hours to set.
Cover a flat cutting board with parchment paper. Invert the layered truffles onto the parchment. Remove the parchment pan lining from the truffle and discard.
With a long thin sharp knife, square off the sides of the truffle block. Save the trims for snacking. Cut the block into approximately 1″ squares.
Serve as is or dip in bittersweet couverture chocolate. See ” Tempering Chocolate,” Blog dated 7/12/09 http://www.sichocolatetruffles.com/2009/07/
Chocolate Truffle Recipe: An easy one
Here is the firt step in truffle making.
This simple to make recipe is the foundation of all my other chocolate truffles. All the other truffle recipes are derived from this one. Use your favorite semi-sweet or bitter-sweet chocolate. My personal favorites for this recipe are Dagoba Free Trade bars, Theo Artisan Chocolates, or a combination of 6 oz. Ghiradelli semisweet baking bar and 6 oz. Sharffen Berger 99%.
To your health, Enjoy!
Traditional Chocolate Truffles
Makes approximately 1¼ pounds of truffles or 40 truffles.
1½ cups whipping cream
1½ tablespoons butter
12 ounces good quality semisweet or bittersweet chocolate, chopped fine or grated,
1 teaspoon real vanilla extract (optional)
These truffles can be dipped in additional chocolate, or use unsweetened cocoa powder, chopped chocolate or finely chopped nuts for coating truffles.
Suggested Nuts: Almonds, hazelnuts, macadamia pecans, walnuts, peanuts, cashews, etc. Each nut imparts a slightly different flavor. Try toasting whole nuts prior to chopping.
Making the Truffles:
Put about an inch of water in the bottom of a double boiler and bring to a simmer. Set the top pan over the simmering water. The bottom of the top pan should not touch the water. Do not cover.
Place the butter in the top section of the double boiler until melted. Add the cream. Heat uncovered, until hot, 115° F (46° C). Turn off the heat. Remove the top of the double boiler to the counter and add the chopped chocolate and the vanilla extract to the butter and cream. Stir occasionally, until just melted and smooth. Pour mixture into a bowl.
Allow the chocolate to cool and set up for several hours.
Finishing Your Truffles:
Scoop out level tablespoon quantities, or smaller, and set on a plate.
Roll the truffles into balls. If too soft, place in refrigerator until set. If desired, coat the palms of your hands with a dusting of cocoa powder to make the rolling easier.
Dip the rolled truffles in a good quality, tempered chocolate; or
Roll the truffles in cocoa powder, finely chopped chocolate or finely chopped nuts, coating the entire surface.
Keep chilled until ready to serve. Serve in paper or foil cups for an elegant presentation.
In “The Splendid Indulgence of Chocolate Truffles” there are dark chocolate truffles sweetened with blue agave nectar, sugar-free truffles, sweetened with xylitol, white chocolate truffles and double chocolate truffles. All the truffles are gluten free. Some are vegan, some have espresso and some are spirited. All are incredibly delicious.
Melting Chocolate in the Microwave
Melting Chocolate in the Microwave
My first piece of advice would be, Don’t! It is very easy to Burn or over heat the chocolate whether dark, milk, semi-sweet, or white. Be very careful and attentive if you are melting chocolate in the microwave. If using chocolate chips, the chips retain their shape, even though soft and adequately melted. You can’t necessarily tell when they are melted, just by looking at them.
First chop the chocolate into fine bits.
With Butter:
If using melted butter or a liquid with the chocolate, then use the butter or liquid to help melt the chocolate. Avoid putting the chocolate in the microwave if you can.
If melting butter, place the butter in a glass bowl. (butter melts plastic and creates toxic by-products.) Cover with a plate, as butter can explosively splash when it is heated too much. Melt butter by heating for short periods of approximately 1 minute, then 30 seconds then 20 seconds. When melted Add chocolate and stir, until chocolate is just melted. If chocolate doesn’t melt completely, return to microwave for 10 – 15 seconds at a time until melted. It is important to check to see if the chocolate is adequately melted each time, so that the chocolate isn’t “cooked”.
With cream or other liquids:
Chop the chocolate and put in a glass (fats in the food melt plastic and creates toxic by-products.) or microwave safe container. Heat the liquid until no more than 115° F (46° C). Pour the liquid over the chopped chocolate and stir until melted. If chocolate doesn’t melt completely, return to microwave for 10 – 15 seconds at a time until melted. It is important to check to see if the chocolate is adequately melted each time, so that the chocolate isn’t “cooked.”
The temperature is important. We want to retain as much of the healthful components of chocolate, so we don’t want to over heat it. Also, we really still don’t know if any or what subtle changes may occur from microwaving our food. The jury is still out on that.
Chocolate Fondue: Sweetened Traditionally, Sugarfree or with Blue Agave Nectar
Chocolate is one of the world’s most widespread passions. The typical Swiss eats more than 21 pounds of this candy each year. Even the average Belgian or Brit downs some 16 pounds annually, and here in the United States, consumption weighs in at roughly 11.5 pounds per year.”
Food for thought, Science News Online
OK, as you can see by the statistics above, one thing the Swiss are not neutral on is Chocolate! Since apparently, some of us haven’t been doing our share, I thought I’d provide a recipe for you that will provide a simple dazzling nutritious dessert year round, a spectacular pot luck dessert or a great topping for ice cream.
The Swiss invented the delectable tradition of fondue. Dunking bread and crudités into cheeses melted until creamy, spiked with wine and a splash of liqueur. And since they placed first in their dedication to chocolate – A chocolate fondue is only appropriate.
There are three versions of the recipe: One is the traditional easy version with whatever sugar is already added to the chocolate by the manufacturer. The other two recipes use unsweetened chocolate and then add a natural low glycemic sweetener - xylitol for a sugar-free fondue, and blue agave nectar for a low glycemic fondue.
Served with fresh fruit, such as berries, nectarines, fresh pineapple, banana, tangerine, orange segments, pears, fresh coconut, even dried fruit or other nuts, if eaten in moderation, makes a healthy dessert that also happens to be gluten-free if you stick with the fruit and nuts.
While serving in a fondue pot isn’t mandatory, it adds elegance and using a fondue pot, with a little flame underneath it serves to keep the chocolate in a fluid state for dipping. If you don’t have a fondue pot, heat the cream and chocolate in a double boiler or a bowl that fits tightly over a saucepan with approximately an inch of simmering water. Another option, handy for pot lucks is a small crock pot. I’ve got one called the Rival “Little Dipper.” You have to set it on low and watch the temperatures, because crock pots weren’t really designed for the extra low temps required for chocolate.
This recipe is flexible enough for children or adults, depending on the liquid added.
Easy Chocolate Fondue
1½ cups heavy cream
¼ cup cherry wine or brandy (You can replace with cream for a children appropriate fondue or increase the amount of wine by ½ cup and reduce the cream by ½ cup for an “over 21″, low fat fondue. The alcohol will eventually evaporate. )
12 ounces your favorite dark chocolate, coarsely chopped
½ teaspoon real vanilla extract (optional)
Put about an inch of water in the bottom of a double boiler and bring to a simmer. Set the top pan over the simmering water. The bottom of the top pan should not touch the water. Do not cover.
Place the cream in the top section of the double boiler until warmed, 115°- 120° F (46° – 49° C). Turn off the heat. Remove the top of the double boiler to the counter and add the chopped chocolate and the vanilla extract to the cream and whisk until smooth and fully incorporated. Stir in the wine or brandy.
Immediately transfer mixture to a fondue pot heated at low or with a low flame, Crockpot heated to low, or serve straight from the top of the double boiler, after returning the top pan over the water to keep it warm, i.e. less than 115° F (46° C).
Arrange the fruit and other dipping tidbits on a platter or plates around the chocolate pot. Use fondue forks, bamboo skewers, seafood forks, or toothpicks or fingers to dip the fruit or other dippers into the hot melted chocolate fondue. Serve immediately.
If the fondue begins to feel a little stiff, add a tablespoon of heavy cream, allow to heat and stir. This will help it be used to the last drop. Try not to over cook the fondue if serving over a long period. Don’t expect to have a lot of it left.
Healthy Dippers:
Fresh fruits, Dried fruits – Apricots are particularly delicious,Candied Ginger Slices
Slices of fresh coconut,Fresh Shelled Nuts
For the sugar-free chocolate fondue and the blue agave nectar fondue recipes, see below:
Sugar-Free Chocolate Fondue (Gluten-Free)
1 ½ cups heavy cream
¾ cup xylitol
2 teaspoons vegetable glycerin
¼ cup cherry wine or brandy (You can replace with cream for a children appropriate fondue or increase the amount of wine by ½ cup and reduce the cream by ½ cup for an “over 21″, low fat fondue. The alcohol will eventually evaporate. )
12 ounces unsweetened dark chocolate, coarsely chopped, such as Sharffen Berger 99% or Ghirardelli’s 100% cacao (I mix half of each)
½ teaspoon real vanilla extract (optional)
Put about an inch of water in the bottom of a double boiler and bring to a simmer. Set the top pan over the simmering water. The bottom of the top pan should not touch the water. Do not cover.
Place the cream, xylitol and vegetable glycerin in the top section of the double boiler and heat, stirring occasionally until xylitol is fully dissolved and the cream is warmed, 115°- 120° F (46° – 49° C). Turn off the heat. Remove the top of the double boiler to the counter and add the chopped chocolate and the vanilla extract to the cream and whisk until smooth and fully incorporated. Stir in the wine or brandy.
Immediately transfer mixture to a fondue pot heated at low or with a low flame, Crockpot heated to low, or serve straight from the top of the double boiler, after returning the top pan over the water to keep it warm, i.e. less than 115° F (46° C).
Arrange the fruit and other dipping tidbits on a platter or plates around the chocolate pot. Use fondue forks, bamboo skewers, seafood forks, or toothpicks or fingers to dip the fruit or other dippers into the hot melted chocolate fondue. Serve immediately.
If the fondue begins to feel a little stiff, add a tablespoon of cream , allow to heat and stir. This will help it be used to the last drop. Try not to over cook the fondue if serving over a long period. Don’t expect to have a lot of it left.
Healthy Dippers:
Fresh fruits, Dried fruits – Apricots are particularly delicious, Candied Ginger Slices, Slices of fresh coconut, Fresh Shelled Nuts
Xylitol sources:
Your local health food store, or
http://www.xlear.com/xylosweet/articles/sweetener.aspx
Blue Agave Nectar Chocolate Fondue (Gluten-Free)
1 ¼ cups heavy cream
¾ cup blue agave nectar
¼ cup cherry wine or brandy (You can replace with cream for a children appropriate fondue or increase the amount of wine by ½ cup and reduce the cream by ½ cup for an “over 21″, low fat fondue. The alcohol will eventually evaporate. )
12 ounces unsweetened dark chocolate, coarsely chopped, such as Sharffen Berger 99% or Ghirardelli’s 100% cacao (I mix half of each)
½ teaspoon real vanilla extract (optional)
Put about an inch of water in the bottom of a double boiler and bring to a simmer. Set the top pan over the simmering water. The bottom of the top pan should not touch the water. Do not cover.
Place the cream and blue agave nectar in the top section of the double boiler and heat, stirring occasionally until mixture is warmed, 115°- 120° F (46° – 49° C). Turn off the heat. Remove the top of the double boiler to the counter and add the chopped chocolate and the vanilla extract to the cream and agave and whisk until smooth and fully incorporated. Stir in the wine or brandy.
Immediately transfer mixture to a fondue pot heated at low or with a low flame, Crockpot heated to low, or serve straight from the top of the double boiler, after returning the top pan over the water to keep it warm, i.e. less than 115° F (46° C).
Arrange the fruit and other dipping tidbits on a platter or plates around the chocolate pot. Use fondue forks, bamboo skewers, seafood forks, or toothpicks or fingers to dip the fruit or other dippers into the hot melted chocolate fondue. Serve immediately.
If the fondue begins to feel a little stiff, add a tablespoon of cream , allow to heat and stir. This will help it be used to the last drop. Try not to over cook the fondue if serving over a long period. Don’t expect to have a lot of it left.
Dippers:
Fresh fruits, Dried fruits – Apricots are particularly delicious, Candied Ginger Slices,Slices of fresh coconut, Fresh Shelled Nuts
Sources of Blue Agave Nectar
Your local health food store
http://oilgold.younglivingworld.com Product Catalog, Product Search: type in blue agave nectar
Don’t Burn the Chocolate! Use a double boiler
Double boilers ensure slow, even heating for foods like chocolate, custards or sauces that could easily be overcooked or burned when cooked in a saucepan over direct heat.
A double boiler consists of a lower saucepan filled with approximately an inch of boiling water. It has another pot which sits inside of it, over but not in direct contact with the boiling water. The steam from the simmering water heats the upper pan and indirectly warms the contents of the pan.
If you don’t have a double boiler, one can be improvised with a regular saucepan and a tempered glass or stainless steel bowl that sits only partially in the saucepan and has at least ¾ inch of air space between the water and the bowl.
Example of Double Boiler
To Use a Double boiler
Fill the bottom saucepan with approximately an inch of water. Place the top pan or bowl portion of your double boiler inside the pan to make sure it will not touch the water.
Remove the bowl, and heat the water to boiling. Lower the burner until the water is just barely simmering.
Add the bowl portion of the double boiler, and follow cooking instructions.
When using a double boiler to melt chocolate, it is a good idea to pay attention and watch to make sure that the chocolate is not overheated. Raw or minimally processed chocolates or cacao must not be heated above 118° F. or 48° C, to protect their nutritive value. Raw blue agave nectars, have extra nutritional benefits and they should also not be heated above 118° F. or 48° C. Agave nectar changes when heated above these temperatures. After that change, it is metabolized differently in the body
Note, that even though there is less danger of over-heating, over-cooking or scorching foods in a double boiler, it can be done. (And has been, by those of us who are tangentially inclined.) Remember to check your water level in the bottom pan if you are using the double boiler for longer heating periods, such as more than an hour.
