CHOCOLATE TRUFFLE CAKES WITH CAPPUCCINO WHIPPED CREAM ...
These tiny chocolate truffle cakes, topped with cappuccino whipped cream, will satisfy any chocolate lover's craving.
Provided by Karen's Kitchen Stories
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Number Of Ingredients 11
Steps:
- Cut parchment paper and foil into 3 five inch squares each. Place the parchment on top of the foil.
- Place 3 inch baking rings on top of the parchment and bring the parchment and foil up over the sides of the rings to create a pan. Brush the parchment and the rings with butter and dust very lightly with flour or cocoa powder.
- Heat your oven to 350 degrees F.
- Place the melted butter and chopped chocolate in a bowl and microwave for about 60 to 90 minutes. Stir until smooth. Add the Kahlua and whisk.
- In a small bowl, add the egg, egg yolk, and sugar and beat with a hand mixer on high for about 5 minutes, until tripled in size.
- Add 1/4 of the egg mixture to the chocolate mixture and stir.
- Fold all of the chocolate mixture into the egg mixture and then divide the mixture among the three prepared baking rings placed on a baking sheet.
- Bake the cakes for 20 minutes. Remove the pan from the oven and let rest for 10 minutes in the rings on a wire rack.
- Remove the cakes from the rings and onto a wire rack to cool completely.
- Place the confectioner's sugar, unsweetened cocoa powder, and instant espresso powder in a small bowl.
- Gradually whisk in the whipping cream.
- Whip with a hand mixer until you have stiff peaks, about 1 minute.
Nutrition Facts : Calories 533.64, FatContent 35.56, SaturatedFatContent 21.33, CarbohydrateContent 40.84, FiberContent 5.88, SugarContent 8.05, ProteinContent 10.79, SodiumContent 36.73, CholesterolContent 145.87
CHOCOLATE TRUFFLE CAKES WITH CAPPUCCINO WHIPPED CREAM ...
These tiny chocolate truffle cakes, topped with cappuccino whipped cream, will satisfy any chocolate lover's craving.
Provided by Karen's Kitchen Stories
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Number Of Ingredients 11
Steps:
- Cut parchment paper and foil into 3 five inch squares each. Place the parchment on top of the foil.
- Place 3 inch baking rings on top of the parchment and bring the parchment and foil up over the sides of the rings to create a pan. Brush the parchment and the rings with butter and dust very lightly with flour or cocoa powder.
- Heat your oven to 350 degrees F.
- Place the melted butter and chopped chocolate in a bowl and microwave for about 60 to 90 minutes. Stir until smooth. Add the Kahlua and whisk.
- In a small bowl, add the egg, egg yolk, and sugar and beat with a hand mixer on high for about 5 minutes, until tripled in size.
- Add 1/4 of the egg mixture to the chocolate mixture and stir.
- Fold all of the chocolate mixture into the egg mixture and then divide the mixture among the three prepared baking rings placed on a baking sheet.
- Bake the cakes for 20 minutes. Remove the pan from the oven and let rest for 10 minutes in the rings on a wire rack.
- Remove the cakes from the rings and onto a wire rack to cool completely.
- Place the confectioner's sugar, unsweetened cocoa powder, and instant espresso powder in a small bowl.
- Gradually whisk in the whipping cream.
- Whip with a hand mixer until you have stiff peaks, about 1 minute.
Nutrition Facts : Calories 533.64, FatContent 35.56, SaturatedFatContent 21.33, CarbohydrateContent 40.84, FiberContent 5.88, SugarContent 8.05, ProteinContent 10.79, SodiumContent 36.73, CholesterolContent 145.87
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