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Almond Raspberry Truffle Cakes Recipe

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Intermediate

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Description

Warning: This recipe is to be reserved for the most special of days. It’s the biggest of splurges. Only for the over-the-top occasions. Like, you know, when you read this recipe or somethin’. So good it will make you speak in King James version.

Ingredients

  • FOR THE CAKE:
  • 4 whole Large Eggs
  • 1 cup Sugar
  • 1 cup Flour
  • 1 cup Butter, Softened
  • 1 Tablespoon Almond Extract
  • 1 teaspoon Baking Powder
  • 1 teaspoon Salt
  • 1-¾ cup Raspberry Jelly
  • 3 cups High Quality Semi-sweet Chocolate (Not Chips)
  • FOR THE TRUFFLE TOPPING:
  • 2 cups High Quality Semi-sweet Chocolate (Not Chips)
  • 1 cup Heavy Cream
  • ½ teaspoons Kosher Sea Salt (for Sprinkling)

Preparation

Preheat oven to 350 F.

Place eggs in a mixing bowl. Add sugar and using a mixer, beat on high setting for about 3 minutes or until well combined and frothy. Lower the speed setting on the mixer and add flour slowly. Once it’s combined add butter. Mix until butter is completely mixed into the batter. Add almond extract, baking powder and salt. Place batter in two 9 x 13-inch baking pans that have been sprayed with non-stick baking spray. Bake until a fork poked into the center of each cake comes out clean. Start checking at about 20 minutes.

When cakes are done baking, remove them from the oven and allow to cool. Put raspberry jam into a heat proof bowl and heat it for about 45 seconds in the microwave (not necessary but helpful for spreading). Spread jelly evenly on top of cooled cakes. Chill cakes in fridge for about 20 minutes to firm up jelly and make cake easier to dip into chocolate.

Invert the cakes out of the pans onto a work surface. Make mini cakes by cutting the cakes with a 1 1/2 inch circle cookie cutter. Push the cookie cutter into the raspberry topped cake and gently push the cake up through the top to remove it from the cookie cutter so that the jelly topping stays nice. Place the cakes, jam side up, on a sheet of parchment paper on a baking sheet.

Melt the 3 cups of chocolate in the top of a double boiler over lo heat or in 30 second increments in the microwave. Dip each mini cake into the melted chocolate up to the jelly (coating the bottom and sides of the cake) using a fork or a chocolate dipping tool. Place dipped cakes back onto the tray covered with parchment paper and allow the chocolate to set. When finished will all the cakes, place tray in fridge to set for about a half an hour.

Melt the 2 cups of chocolate and heavy cream in the top of a double boiler on low heat until melted together and chocolaty. Place chocolate in a shallow dish in fridge or freezer until semi-firm.

Place the chilled truffle topping in a large decorating bag with a large decorating tip. Swirl truffle on the top of each cake. Sprinkle each truffle topping with a few grains of kosher sea salt if desired.

So good it should have been written about in the Bible. This recipe makes about 60-70 cake truffles. I beg thy forgiveness. It’s with great gladness I share with thee.

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Profile photo of Eugenia

Eugenia on 2.4.2013

This tasted amazing! My favorite part was the almond flavor of the cake. However, it took so long to make, over 4 hours… and lots of tedious steps to make so many little cakes. On a side note, it takes a lot more than 1 cup of chocolate chips to coat the cakes in, so make sure you have enough.

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