Rich, dense, and decadent chocolate filled with creamy dark chocolate
truffle, layered with white chocolate ganache and topped with toasted nuts
and grated dark chocolate.
Chocolate Truffle Filling
3 oz dark
1/3 cup heavy cream
1 tbs Frangelico
Heat cream to boiling point and pour over chopped chocolate. Allow to rest
for a minute and then stir to incorporate and melt chocolate. Stir in
Frangelico and pour mixture into a small, 6-inch wide plastic container
and place in freezer for at least 1 hour.
1 cup flour
¾ cup cocoa (the best you can find)
2 tsp baking powder
½ tsp baking soda
1 ¾ cup plain yogurt
1 stick butter, melted and cooled
¾ cup granulated sugar
Prepare pans first
by buttering 4, 6-inch springform pans. Line bottoms with a piece of
butter parchment paper. Sift together the dry ingredients and set aside.
Stir together yogurt through sugar until well blended and the dry
ingredients. Preheat oven to 350 degrees and fill prepared pans 1/3 full
with cake batter. Remove the truffle mixture from the freezer and score
into four pieces and place one piece into each pan. Finish filling the
pans covering the truffle mixture with the remaining batter. Place pans
on a cookie sheet and bake for 25-30 minutes until cakes are set and a
tester placed in the cake only comes out clean. Cool completely in pan and
then remove rings and place on rack.
White Chocolate Filling
4 oz white
1 tbs vegetable shortening
¼ cup powdered sugar
1 tbs Frangelico
Melt white chocolate and stir in shortening until mixture is glossy and
incorporated. Add powdered sugar and blend well. Add Frangelico (hazelnut
liqueur) and chill for a few minutes in the refrigerator until spreadable.
12 oz of bittersweet or semi-sweet chocolate
2 tbs vegetable shortening
1 tbs heavy cream and 1 tbs of Frangelico - warmed
(very important to be
warm so chocolate does not ‘seize’)
Melt chocolate, add
shortening and stir until all is smooth. Slowly add the warmed cream and
liqueur mixture. Allow to cool at room temperature until thick enough to
spread/glaze the cakes.
chocolate for top
3-4 oz hazelnuts, toasted, skins removed, chopped
To assemble the cake:
bottom of the cake pans from the cake and the parchment paper. Place 1
cake with top up on a turntable lined with wax paper. Take ½ of the white
chocolate filling and spread over cake making a level layer. Top with a
second cake, top side down (so bottom of cake is facing up). Spread a
thick layer of the chocolate coating over the top and allow to flow over
sides. Then smooth coating over the sides adding more to the top and
smoothing until all is covered well. Scoop and press hazelnuts into the
sides of the cake. Then sprinkle top with the grated chocolate. Place in
freezer for a few minutes to quickly set the cake.
Yields 2, 6-inch
double layer cakes
- each serving 4 people.