Mocha almond truffle cake

Yield: 1 Servings

Measure Ingredient
Cake
5½ ounce Semi-sweet chocolate
⅔ cup Hot water
½ cup Sugar
¾ cup Butter or margerine
2 cups Sugar
2 Whole eggs
3 Egg yolks (reserve whites
For filling)
1 teaspoon Vanilla
1⅓ teaspoon Baking powder
1 teaspoon Salt
1 cup Cocoa powder
2 cups Flour
1 cup Milk

Preheat Oven to 350 F Pour hot water over chopped chocolate, stir until the chocolate is melted. Add ½ cup of sugar and stir until sugar is dissolved, let cool to room temp Cream together: butter, 2 cups sugar, eggs and egg yolks, and vanilla In a separate bowl sift together dry ingredients Add dry ingredients and milk to butter mixture in several additions, alternating between dry ingredients and milk. Fold chocolate mixture into batter and pour into 2 prepared 8½ inch round pans. Bake until the cake springs back when lightly touched. Cool completely on racks ALMOND TRUFFLE FILLING

8 oz semi-sweet chocolate ½ can sweetened condensed milk 4 Tbls.

danish thick cream (the stuff that comes in the little tin I believe it is made by Nestle, and can be found, for some strange reason, in the condensed milk and coffee creamer section of the grocery store) 1 oz (or so) Amaretto

Combine chocolate, milk and cream in the top of a double boiler. Heat mixture gently until chocolate is melted and the mixture is very smooth, use a little heat as possible to achieve this. Stir in Amaretto. If mixture seems to thick thin with a little more cream.

MOCHA SWISS MERINGE

4 oz semi-sweet chocolate 1 Tbls. instant coffee 2 Tbls. hot water 3 egg whites (reserved from cake) 1 ½ cups confectioners sugar 1 cup butter softened (margerine won't work here, use butter it is really worth it)

Melt chocolate

Dissove coffee in hot water and stir into melted chocolate (use as little water as possible to dissolve the coffee) cool mixture to room temperature

Beat egg whites with sugar over a pan of simmering water until thick and smooth.

Cream butter until light coloured and fluffy. Slowly beat meringe into creamed butter.

Fold chocolate mixture into meringue.

ASSEMBLY

Filling should be at room temp for easy spreading Slice cakes into two layers Drizzle each layer with Amaretto Spread the first layer with half of the Meringe Spread Second Layer with truffle mixture Spread third layer with remaining Meringe Top with last layer

Chill assembled cake until the layers are firm.

CHOCOLATE GLAZE (just in case you dont have enough chocolate yet) ¾ cup cream (I used remaining thick cream, topped up with some milk) ¼ cup butter 7 oz chocolate In a heavy sauce pan, bring cream and butter just to a boil Pour hot cream over broken chocolate and let sit for a few minutes Stir mixture with wisk until combined. The result should be smooth and glossy. You may want to decrease the amount of glaze you make I found this to be a little to much.

Set Cake on rack over a cookie sheet. Pour glaze overtop and let it run down the sides of the cake. Use a metal spatula to smooth glaze if necessary

Store cake in a cool place.

This Cake is deadly, I would guess you could serve at least sixteen people (personally i could only eat a few bites, but then again I really am not a sweets person, my tastes run more to BBQ chips :) ) File

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