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Chocolate Mint Truffle Cake

Chocolate Mint Truffle Cake

diet
sem glúten
sem lactose

0

Tempo de preparo

31 min

Porção

1 porções

Cifrão

Valor por porção

R$0,00

Informação nutricional

Valor nutricional

0,00 kcal

Débora Sousa

Receita enviada por Débora Sousa

Em 04/06/2007

Ingredientes

Como Fazer

  • 1. Cake

  • 2. Preheat oven to 300 degrees F. and grease and line a 10-inch springform pan with parchment, then grease paper.

  • 3. Pour freshly brewed coffee over chocolate and gently stir to melt. Set aside.

  • 4. Sift sugar, flour, cocoa, baking soda, baking powder and salt and set aside. In a large bowl, beat eggs on high speed for 1 minute.

  • 5. While beating, slowly add oil, buttermilk and extracts. Alternate adding flour mixture and chocolate mixture and beat until combined.

  • 6. Pour batter into prepared pan and bake for 1 hour to 1 hour and 10 minutes, until a tester inserted in the centre of the cake comes out clean. Allow cake to cool for 20 minutes in the pan, then remove to cool completely.

  • 7. Truffle Glaze

  • 8. For truffle glaze, place chocolate, butter and corn syrup in a bowl over barely simmering water and stir gently until melted and glossy. Stir in extract.

  • 9. Assembly

  • 10. To assemble, trim barely ½-inch from outside of cake and slice in half horizontally. Place one layer of cake in bottom of clean 10-inch springform pan. Spread a third of the truffle glaze over the layer, pushing it over the sides of the cake. Top with second layer and spread all but ¼ cup of glaze over top layer, pushing glaze over sides. Chill cake for at least 3 hours before unmolding.

  • 11. To unmold, press a hot towel around the sides of the cake to melt slightly. Loosen springform ring carefully, and run a spatula around side of cake smooth, if needed. Melt reserve glaze and drizzle over top of cake. Slice cake with a hot, dry knife and enjoy!

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