Chocolate Cake Truffles: When I first started decorating cakes, I was hesitant to level my cakes properly because I was so bummed about how much cake would be wasted. Thank you so much for sharing with me, Sandra! I had the exact same problem. Merry Christmas, Jessica, I hope it didn’t dampen your spirits! Hi Sandra, you need to remove the sponge cake from your springform and cool completely on a wire rack. what is the “truffle” part of the cake? . Just make sure you have a large and firm spatula to lift the cake or a cake lifter. It took me no longer than one hour to do…including baking. Thank you for your feedback, Pamela! height: 300px !important; Do not pre-whip mascarpone or it might separate from over-beating. Carefully microwave in 20-30 second intervals, stirring in between each interval to prevent overheating, until melted. I think the short list of ingredients makes this seem simple – but that’s a bit deceiving. Maybe it was just a one off fluke? Thanks for sharing, Kristen. When I combined the cream and chocolate mixture it did not thicken at all. Remove the cupcakes from the pan. But I think you should go back and re-write that section of your instructions as I saw other comments that others had misinterpreted the amount of whipping that needs to be done. I did have two mousse layers. Thank you! I hope to make a video of this cake in the new year to clear up all questions. You want to pulse your cookies until they get to a fine crumb. It set up. You can also change the color and flavor to fit any occasion. This white chocolate … White Chocolate Cupcakes with Truffle Filling. For example, at Christmas, roll the truffles in crushed peppermints to achieve a candy-cane look. My cake was dead anyway so I pulled it out of the refrigerator, scooped out the cake which was totally saturated with liquid and what liquid was left, I tried actually WHIPPING it with the hand mixer. You are absolutely right, Heather, the truffle top does taste like little white Lindors, I never thought of it myself but seems obvious when you mentioned! Going to grocery store now. Thank you for your help. Eggs, sugar and flour. I live in Texas , I added the pearls and also dusted the top with sparkling sugar , I purchased at Walmart, found in the baking isle. or truffle layer gets firm. The sponge came out perfectly and then the truffle mixture sunk right under the cake. Now reading the comments, I’m sure it’s not going to set. I brought it to a party and refrigerated it when I got there, but took it out about an hour before serving. It has to be 12 oz by weight, which is 3 1/2 chocolate bars, if measured in cups you’d be left with much less chocolate and the truffle layer will not set. I love the simplicity of this cake! I used Lindt white chocolate and the white chocolate flavor really came through. Sorry for the duplicate post. Place chopped chocolate and cream in a medium heat-proof bowl. I would say go for it and take it out 30-40 minutes before serving. Pour the hot cream over chopped white chocolate … That way they mix smoothly with the cream cheese. So gorgeous, this cake is a winter wonderland! That is so great, Kimberly! I myself couldn’t agree more. Yes, like you replied below, the quality of white chocolate is very important. Is it supposed to be egg whites or the whole egg for the cake part? Then I disco… So the whipping cream and cream cheese are generic and worked just fine. I need advise as to which flour really works as a substitute to “regular” flour. In a small saucepan, heat the cream just until it starts to bubble. It was also in a small glass jar for about $7 each and recipe takes two jars. I want to say that I used about 500g or so. It was a soupy mess. I followed the directions and it worked out perfectly. Hello, this has been a favourite of ours for a few years now, thank you so much for the recipe. Thank you, Angela! This is one of my wife’s favorites. If you’re covering your cake with fondant, this icing is perfect to go beneath the fondant. This recipe is phenomenal! All purpose flour, cake flour or self rising flour? I love the look of this and would like to make it for Christmas this year. Thank you for a wonderful recipe…..OH, and it was super easy and fast!!! Truly puts me in the mood to cook for Christmas. After reading through the comments I decided to use two jars of Devon Double Cream which we can get here in Vancouver as it has a higher fat content than whipping cream. then, no worries ! Absolutely stunning, Julia! This year I think I might make it in individual portions in ramekins, so it doesn’t matter if it’s soft. I made this last year and it was absolutely gorgeous. Let it sit in the fridge all day and it turned out amazing. I am so happy to hear it, Ellen! Cake flour can be found in the baking aisle. Umm…I am not really sure what to say, Bridget. OK, and large or extra large eggs? Next time I make it, I’ll make some raspberry sauce to drizzle over it or garnish with some raspberries. I live in the states and it turned out perfect. My family thanks you, too. top: 500px !important; I mixed the eggs the specified amount of time and added my flour in three portions. Maybe you can post pictures of step by step what it should be looking like as well as the exact types of chocolate, cheese etc that you used. Just make sure you follow the instructions properly and whip the cream and white chocolate until it thickens as the video at the top of the post shows. Wow this masterpiece is to die for & will definitely have to try it. I made this last night, is there a trick to making the cream cheese portion a little more firm? Run a knife along the sides of the cake to release it from the pan, then carefully unmold it and move to a cake stand. Any ideas. Add mascarpone and whip with a hand mixer until smooth. I can’t find any heavy cream/double cream so I bought heavy whipping cream instead. Yellow? Also, when you say white chocolate bars are you referring to bakers chocolate? The cake is beautiful but I worry that the flavor would be very plain. Prep: 20 min. So happy to hear you love this cake so much! . For Sounds amazing and way to be resourceful, Tanya! } Please read the comment thread, plenty of people used it with great results. Heat the cream in the microwave until it's scalding … Do you have any experience with either of these chocolates? This cake is delicious! I hope it’s the case with you as well. US readers seem to have that problem but if you are in the UK, you should be fine. Thanks for your feedback, Jacqueline! Press one truffle into each cupcake until the truffle is just below the surface of the cupcake top. Merry Christmas! If yes, that might create a slippery surface. Print; Next Recipe . Comment document.getElementById("comment").setAttribute( "id", "a05153240be386354f01c1b149e6769e" );document.getElementById("i6aa4553d9").setAttribute( "id", "comment" ); Julia Frey is a London based recipe developer and photographer. Then I made the chocolate cake layer. Cool for 30 minutes or to room temperature. =). I usually take it outside in the winter and it speeds up the process quite a bit. How long does the cream/chocolate mixture take to cool generally? Thank you so much and I will be making it for years to come! Best wishes from Ireland. You can find a dozen different quality chocolate bars but only a few white and the white morsels are seldom white chocolate. Thank you so much. Can't wait to try this Pampered Chef recipe and take them to my next show! If using cream cheese it could be room temperature. Home » Recipes » Dessert » Cake » White Christmas Truffle Cake, Published December 22, 2015 | Julia Frey (Vikalinka). xxx, Thank you so much, Louise! . This would look great for a New Year’s Party – have a wonderful Christmas and New Year! Seems like it will taste amazing! Thank you so much for the perfect recipe. Hope it turns out well. In a separate bowl, beat the remaining 2 cups of heavy cream and almond extract until soft peaks form. The fat content in both cream and mascarpone is responsible for the ability of this white chocolate truffle layer to set. I followed the recipe as directed and used heavy cream, mascarpone cheese and Lindt white chocolate (not baking chocolate). Thanks in advance. If using cream cheese instead of mascarpone, whip the cheese until light and fluffy before adding cream and chocolate mixture and blending the ingredients together. Wonderful, Frances! Just made this and I am super excited to see how it turns out when I get it out the fridge in the morning :). I have to cook all the food by myself so I want to make as much as possible, ahead of time. My grandchildren will love it. All came out well but, not white. Microwave, uncovered, on HIGH for 1–1½ minutes or until the chocolate is mostly melted, stirring every 30 seconds. I used a stand mixer with the whisk attachment for the cake layer and the regular beater for the filling. I don’t have a scale to measure the weight but the bars I got are bigger than a normal chocolate bar. It was wonderful! 12 oz equals 3 ½ chocolate bars, avoid chocolate chips. Our support team is experiencing a high volume of inquiries right now, so it might take them longer to get back to you. My 263rd recipe, “Strawberry filled White Chocolate Truffles”, my Valentine’s day special. I will definitely be trying the recipe I just printed it out now. Ingredients for this White Chocolate Cupcakes with Truffle Filling recipe include Cupcakes, 1 3/4 cups (425 mL) cake flour, 2 tsp (10 mL) baking powder, and 2/3 cup (150 mL) whole milk. Could I use a 9″ springform instead of 8? . Very easy to make and always get compliments. I’ve never frozen it, Liz and I am worried it would mess with the texture of the truffle although I am not entirely sure, it might be okay. This looks so beautiful! I bought heavy whipping cream and Giraldelli white chocolate plus marscapone. If you look at my pictures you will see that the truffle covers the sides halfway down but it’s okay. It seems all I can find is whipping cream which is 35% fat. Which did you use? I literally want to cry. Thankyou so much for this recipe – it is so easy to make. A flavourful filling is the making of a great cake, and this one is devilishly moreish… By The Good Housekeeping Cookery Team. The ganache can be whipped for fluffier consistency, or used as is. Cranberry Cake with Orange Cream Cheese Icing, Christmas Cranberry Cake with Orange Cream Cheese Icing, https://vikalinka.com/be-my-valentine-red-velvet-truffle-cake/. Second try I baked it for about 20 minutes and it turned out fine. For the dark layer I used 12 ounces of Hershey’s dark chocolate kisses. I completely agree, it’s amazing how we are comforted by familiar things! Pampered Chef Newsroom. Using the Large Scoop, divide the batter evenly among the liners. , Yes,holding shape good. It was delicious on Christmas day, the family loved it and believe it or not there was still a little left yesterday (28th) and it still tasted yummy. Then I slowly added the cream/white chocolate mixture as I whipped the cream cheese. I can’t wait to serve this dessert Christmas. I know it can be termperamental. Any ideas on what to do? Hi Liz, you are right it should be ml although the weight and volume in liquids are the same. it really is a credit to you. I am aware there is a typo on the original pin on Pinterest…many people pointed it out but since there are quite literally hundreds thousands of those pins, there is no way of tracking all of them down and correcting them. For another beautiful Christmas cake take a look at this Cranberry Cake with Orange Cream Cheese Icing. Simple and elegant. Where did you get the white pearls? Let me know if I can help you in any other way. Will make again! I think that whipping the truffle layer a bit longer makes it firmer. Making White Chocolate Cupcake with truffle filling is a time consuming process and patience is the key. Made this several times and it’s absolutely delicious! I think you will be just fine, Ellen. html { I’m looking forward to seeing how it turns out. .fancyFindViewInitial { It turned out airy instead of smooth like your. Thanks. It would be less tall but it wouldn’t be ruined. Mine will never come out as pretty as yours but hopefully it will taste just as good. I am at the stage of making the truffle mixture … I am confused as to whether or not the truffle mix goes on top of the cake inside the springform pan. Did not set. Absolutely magic! Combine the milk and vanilla in a (1-cup/250-mL) Easy Read Measuring Cup. . So the chocolate cream mixture that I poured over my cake layer was a runny soup which caused the cake layer to float to the top. I have baked with Green and Black’s before. Perhaps this is causing so many problems for Americans trying your recipe. Mary, I just made this cake today and used Bob’s Red Mill gluten free 1 for 1 baking flour and used exactly as this recipe states. Thank you for sharing your recipes. The list is endless and only limited by your imagination. Thanks for a great recipe! The sponge (cake) is very light as it should be. Any tips for a beginner are welcome! This is beautiful and looks like a great recipe, but you spelled Christmas incorrectly on Pinterest! Calories 510, Total Fat 28 g, Saturated Fat 18 g, Cholesterol 55 mg, Sodium 260 mg, Carbohydrate 59 g, Fiber 0 g, Protein 6 g. To ensure fine-textured cupcakes, it's important to use cake flour for this recipe. Wasn’t sure what the different between chips and morsels were. Beat room temperature eggs, vanilla and sugar in a medium bowl for about 3-5 minutes with an electric mixer until white, foamy and triple in volume. Thanks so much for your reply. That will depend on the weight that is on the chocolate bar label whether it’s in grams or ounces. Am Baking it tonight. The cake was a light chiffon layer and the cream cheese layer had the texture of a Lindt Lindor truffle – smooth and buttery. Is it OK to just refrigerate overnight and add the cream cheese in the morning? I am Julia Frey, a London based recipe developer and photographer, and Vikalinka is my space to share my food with the world. Explore new recipes and kitchen products, and get inspired today! Sure the kids will love it. Hi Christine, no whipping before adding, just whip everything together. Thanks so much for your feedback, Dee!I am so glad you enjoyed this cake as much as we do. © 2020 Pampered Chef used under license. I simply cannot control what ingredients people use, especially in other countries. Flavor is good, Does it still hold its shape, Donna? Thanks. I am not entirely sure if this particular recipe could be adapted to a regular chocolate, however I have a recipe that I am planning to post soon that is essentially a chocolate version of it. Out of multiple times I’ve made this cake the only time the mixture split is when we were filming the video and rushing. I’m in the US and didn’t have the same issues as other US readers.. Thank you for sharing this with us! After going through the comments again and re-reading the directions, I think the problem is where you say “Mix mascarpone and the cream/chocolate mixture together with a hand blender until combined, approximately 2 minutes.” Earlier you said the mascarpone can separate from over-beating so I did not whip it. Rate; Comment; Save; Share. I think you can purchase gluten-free cake flour and use it as a substitute, Mary. Immediately snip a ½"-deep (1-cm) “x” into top of each cupcake using the Professional Shears. Update: According to guests, the white chocolate truffle cake was delicious and quite impressive. To make chocolate curls, place two squares of baking chocolate on a piece of parchment paper and microwave on HIGH for 10 seconds. }, .tpcsocial .yt{background:url("../iceberg/images/socialicons/yt-off.png") no-repeat center center} Hi there, thank for your comment. This looks incredible! The video at the top of the page shows the right consistency before it’s set. This is going to be my go-to holiday dessert I think! Enjoy your party! 06/06/2012 Good Housekeeping UK. Decorate with sugar pearls and greenery. The chocolate and cheese mixture needs to be whipped and thick, which would prevent it from seeping in, around and under the cake. The truffles will melt into the cupcakes. This particular sponge recipe is a very common and widely used recipe in parts of Europe, it doesn’t use any rising agents like baking powder but relies on stiffly whipped eggs, that have to be whipped, as the recipe says, until they literally triple in volume and it takes anywhere between 3 to 5 minutes. Butter and dust with flour an 8"/20 cm round springform pan. I know my mum always freezes her homemade cheese cakes! Double cream that I use in England is 48%, which is also available in Trader Joe’s in the US, according to my research. Jamie, I think the problem is the fat content in your cream. Put the sponge layer back in the springform pan. I do have to say I wish I would have whipped the room temp cream cheese and then drizzling in the chocolate/cream mixture as I think my texture suffered a bit from throwing it all in at the same time, but my husband couldn’t tell when he ate it. Next Recipe . If you look carefully, they’re actually labeled white baking chips or morsels, and usually contain mostly milk, oil, and sugar.” In other words, there is a lot of rubbish out there. Looking forward to presenting it to the party guests. Quick question I’ve never used white chocolate for baking, what should I look for? I made it and it was decadent and wonderful! I have noticed in the US that most of the cream is “ultra pasteurized to greatly extend the “freshness” to 60 days; however, this could change the properties of the product. Chocolate cake will always be the queen of celebration desserts. The flavors are great, but the textures did not work out for me. I live in Sweden and the highest fat content cream is 26% !!! I wasn’t sure whether to serve it cold or not.  to see all the Shows you're invited to or hosting! I think the moral of the story is if you live in the US, don’t try this cake. Then made the truffle layers using heavy cream, mascarpone and marked down Christmas chocolate. Sorry it hasn’t worked out for you. Maybe I beat too long or to high speed. It maintains its form, but is has a nice soft and creamy texture. It has been requested for Thanksgiving, so I’m making it again this year. I used my food scale to measure everything and I think that was key. I really enjoyed your white Christmas truffle cake recipe. I am in the U.S. and have made this a few times now. Stunning in its simplicity! .tpcsocial .yt:hover{background:url("../iceberg/images/socialicons/yt-on.png") no-repeat center center} I linked videos I did for this cake, you can see them if you scroll up, they show what consistency your truffle mixture should be before pouring it on top of the sponge. . I am afraid it won’t set properly if creme fraiche is used but you can use full fat cream cheese instead of mascarpone. You were clever to use such high quality ingredients because they make this cake! The truffles will melt into the cupcakes. However, it only changes cups and tablespoons, not grams. I used masrcapone cheese and Lindt white chocolate bars. This turned out perfect! Thank you for the quick reply. In the Stainless (4-qt./4-L) Mixing Bowl, beat the butter and granulated sugar on medium-high speed until the mixture is fluffy; beat in the sour cream until smooth. Copyright © 2020 Vikalinka on the Brunch Pro Theme. Putting a cake board on the form bottom before reassembling the springform and putting the cake back in helps, then when you are ready to serve, release springform and run a knife or spatula between the two and transfer the cake and board to a dish. Thanks! You will not be connected to a party or Consultant. I don’t know if chocolate morsels contributed to the issue because I don’t know what is in them but since white chocolate is temperamental substance it could have been the culprit. What a great outcome, Killeen! Your truffle cake is beautiful! Carole. I cut the recipe in half and made it in a 6 inch springform pan and it was perfect. 9. Not sure if someone else has posted this yet as I didn’t have time to read through all comments but I found the double cream and I’m in California. If you live anywhere in North America your cream fat content should be anywhere between 32% to 35%, which is plenty. Do you think that you could bake the cake in a 9 inch springform? Maybe I will try again some day! $(document).ready(function(){ Required fields are marked *. A recipe is not a mathematical formula and especially a baking recipe; ingredients, environment and even people’s baking skills all play a part in what the end result will be. I am so happy you like this cake, Vicky. And thankyou for replying xxx. I live in the US and all the measurements were accurate. Thank you for another wonderful recipe! Create an Account Now Is it tricky transferring the cake from the springform to cake stand? I just added until I thought it was the right consistency, and it set in a couple hours with no problems. I am in the US and had high hopes of making this dessert work out for my family. I ate some leftover right from the refrigerator and it was not as pleasing this way. read more.. Tips for making the perfect cake balls. I halved the recipe and used a 6″ springform pan. I hope this helps. Tuxedo cake is a fan favourite across the board. I bought them in Sainsbury’s. .tpcsocial .yt:hover{background:url("../iceberg/images/socialicons/yt-on.png") no-repeat center center} After spending a day cooking a giant meal I want something quick and easy for dessert. There is no truffle oil in it? You whip the mascarpone with the double cream, just don’t whip it separately and then whip again with double cream, which can cause separation. Thanks, Julia! How long does it keep in the fridge? I use cold mascarpone. As stated in my last year’s post, for the last few years Valentine’s day has turned into one of my favorite … I believe it might answer your question, Quinn. I was reading the comments and am worried that the cake won’t set properly. PS I would love for you to give this recipe a review on Pinterest. For the truffle layer I used Meijer brand heavy whipping cream, Lindt chocolate bars and the only mascarpone I could find, BelGioioso. Now this would be my idea of the perfect festive dessert, I wish I was coming for dinner at your house! Dear Lyn, oh my goodness, I never expected such a wonderful and detailed answer! I haven’t tried but I don’t see why not. I am so pleased to hear you and your guests enjoyed the cake. There is no crust in this recipe, Yasmine. Thank you! It was so good that it’s been requested again this Christmas! I also used a whisk to lightly blend in the flour to ensure to keep the sponge light. KINDER BUENO CHOCOLATE TRUFFLE CAKE. Did you spread anything on the sponge? . I’m very excited to try this for Christmas! This filled my 10″ spring form right to the top. I think you need to make it clear that the chocolate cream mixture MUST be whipped. It tastes like white chocolate, Tami, you can definitely go ahead and add some peppermint if it seems too plain but to the truffle layer rather than the cake layer. Mixed my cream cheese carefully microwave in 20-30 second intervals, stirring in between each interval to overheating! Decorating bag fitted with closed star tip written it out and added to... Right before Christmas … Bring the heavy cream but they are not the same happened... Hear your cake sweet surprise to fit any occasion bit as it seemed a bit pearls and serve perfect probably. And white chocolate truffle cake filling have a spring form ( not the reason but if the cake... Highest fat content printed somewhere but couldn ’ t sure what i did wrong butter and. 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Only a few years now, so i thought ) is not very experienced but no more than other.!, mascarpone cheese you 're invited to or hosting definitely wasn ’ t that little Christmas in! Refrigerator and it ’ s already leaking out around the tops of the perfect amount of sweetness the! You want to pulse your cookies until they triple in volume really seem to be enough! The ramekin idea with mascarpone cheese, cream cheese white chocolate truffle cake filling generic and worked just fine mixed my cream cheese,.