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!
Low Glycemic Blue Agave Chocolate Truffles
Merry Christmas and Happy New Year
Low Glycemic Blue Agave Chocolate Truffles
Makes approximately 1¼ pounds or 40 truffles
| 1¼ cup liquid: (whipping cream, espresso, wine, brandy or combination) |
| ¾ cup blue agave nectar |
| 1½ tablespoons butter |
| 12 ounces good quality unsweetened chocolate, chopped fine or grated. See “Truffle Ingredients,” page 10. |
| 1 teaspoon real vanilla extract (optional) |
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.
Heat the first three ingredients in the top of an uncovered double boiler until hot but not boiling, 115° – 118° F (46° – 48° C). Make sure the butter is melted. Turn off the heat. Remove the top of the double boiler to the counter and add the chopped chocolate and vanilla extract to the mixture. Stir occasionally, until just melted and smooth. |
| 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 desired, coat the palms of your hands with a dusting of cocoa powder to make the rolling easier. If too soft, place in refrigerator until firmer. 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. |
