Chocolate Truffle Cake Recipe

Dark Chocolate Fudge Torte in Graham Cracker Almond Crust with Oreos

Nov 2, 2009 Donna Diegel

Death-by-chocolate cake is similar to a flourless cake, baked in a graham cracker crust and decorated with mini Oreos. It's like eating a box of chocolate fudge truffles.

Enjoying a slice of Chocolate Truffle Cake is like eating a box of the finest dark chocolate truffles. So dense and fudge-like, this rich chocolate torte is definitely a two glass of milk dessert. Decorated with chocolate ganache icing, and served on a pretty plate, this death-by-chocolate cake could be served at any classy restaurant as their dessert of the day.

How To Make the Best Chocolate Truffle Cake

Springform Pan – Also known as a cheesecake pan, an 8 or 9 inch springform pan is important baking tool to have in the pantry. It allows the cheesecake, cake or torte to bake and cool undisturbed before releasing the sides. This techniques results in perfectly shaped desserts. The baking time for this Chocolate Truffle Cake recipe is meant for a 9 inch pan. However, if an 8 inch springform pan is used, decrease the baking time to 45 minutes.
Oven Temperatures – All ovens are different, and trying to bake a Chocolate Truffle Cake in an oven that isn't accurate might result in an underdone (soupy), or overdone (dry) cake. A good practice to adopt, is to always have an oven thermometer in the oven while baking. This way, the temperature and/or baking times can be adjusted accordingly.
Chocolate – Since dark chocolate is the main ingredient in the Chocolate Truffle Cake recipe, it only makes sense to use the best. Ghirardelli, Callebaut, Lindt or any other high quality chocolate is good for this recipe. Chocolate chips are the easiest to melt, but a coarsely chopped chocolate bar will work as well.

Chocolate Truffle Cake Recipe

2 1/2 cups mini semisweet chocolate chips
1 cup heavy cream
6 large eggs
1/3 cup all-purpose flour
1/4 cup white sugar
1 teaspoon pure vanilla extract

Graham Cracker Crust Recipe

1/2 cup ground almonds
1 cup graham cracker crumbs
3 Tablespoons butter, melted
1/4 cup all-purpose flour
1/4 cup white sugar

How To Make Chocolate Truffle Cake

Preheat oven to 325 degree F.
Open up and remove the bottom of a 9 inch springform pan, line the bottom plate with aluminum foil shiny side up, then reassemble the pan. Pull the excess foil up and around the pan to prevent any chocolate truffle batter from leaking into the oven. Spray sides and bottom with vegetable spray.
Grind almonds in a food processor until very fine. Add graham crackers and pulse until almonds and graham crackers are very fine. Don't process too much or it will turn into a dry nut butter. In a medium size bowl, mix ground almonds and graham cracker crumbs with the remaining crust ingredients. Pat the crust only on the bottom of the prepared pan. Do not go up the sides as with a cheesecake. Set aside.
Combine chocolate chips and heavy cream in a medium size saucepan, and bring to a scald over medium heat. Do not boil. Set aside and allow to cool until lukewarm.
Meanwhile, crack eggs into the bowl of a high speed mixer. Using the whisk attachment, whip until light. This may take a few minutes.
Add flour and sugar, and whip on high speed until light and fluffy. Fold in vanilla extract and chocolate mixture, whip again briefly, scrape down sides of bowl, and mix one more time until batter is completely blended. Pour into prepared crust.
Bake at 325 degrees F. for 50-60 minutes. Try not to peek as the cake is baking. Do not second guess this Chocolate Truffle Cake. The center will look jiggly and half baked. This is normal and will set up as it cools. The sides of the cake should be slightly puffy which will also settle as it cools.
Let cool on a wire rack for a few hours. Very carefully, slide a sharp knife around the inside of the springform pan to release the cake. Un-clip the side hinge to loosen, but leave the Chocolate Truffle Cake in the pan. Refrigerate at least 4 hours or overnight.
Remove sides of pan, and decorate with chocolate ganache rosettes and mini Oreo Cookies.
Slice into 12-14 pieces with a very sharp thin knife.
Wrap loosely with plastic wrap and refrigerate any leftovers.

For More Decadent Chocolate Desserts Try:

Chocolate French Silk Pie - Similar to chocolate cream pie, only a lot more dense and silkier. Nestled in a flaky pie crust, and piled high with sweetened whipped cream, this silk pie begs for a glass of milk!

Chocolate Bread Pudding Recipe - Velvety dark chocolate bread pudding infused with vanilla bean & cinnamon sticks, baked in rich chocolate custard, served with whipped cream.

Chocolate Cheesecake with Oreo Cookie Crust - Uber-decadent, ultra creamy chocolate cheesecake with an equally rich Oreo cookie crust. This chocolate cheesecake is so smooth it like eating chocolate ice cream.

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