It maintains its form, but is has a nice soft and creamy texture. Not only did I edit the instructions I also linked this post to videos of the cake I made on my Facebook page, where you can clearly see the consistency of the chocolate mixture when poured on top of the sponge (not liquid but mousse like). Wonderful, Frances! It was perfect this way. I am so happy to hear the cake was requested again, Laura. And chances are that it would have set up properly too. I did have two mousse layers. The truffle layer also consists of three ingredients. Required fields are marked *. I am so pleased to hear you and your guests enjoyed the cake. I think you will be just fine, Ellen. Fresh Market carries it if you live in the Southern US. Yes, the folding is where you have to be very light-handed, Joy. Thanks for response Merry Christmas Donna. . A super chocolaty, two kinds of filling, mousse-like luxurious cake. Sounds amazing and way to be resourceful, Tanya! Just like one of those white chocolate Lindt Truffle balls! Thanks for sharing. Does it matter if the ingredients are cool? } I love the simplicity of this cake! I hope this helps. After spending a day cooking a giant meal I want something quick and easy for dessert. The ganache … Hi Joanne. Let me know if I can help you in any other way. Made this for Christmas today and it tasted so so good! }); Press one truffle into each cupcake until the truffle is just below the surface of the cupcake top. There is no crust in this recipe, Yasmine. I made it and it was decadent and wonderful! Merry Christmas! https://yummiestfood.com/chocolate-layer-cake-with-cream-cheese-filling Thanks for your feedback, Jacqueline! I adjusted the recipe a little to make a larger 9-inch cake and it worked out perfectly. 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. By the way, the first time I made it for a dessert auction and it raised $190 for a non-profit organization. Hi there, this cake looks wonderful. I am thinking somehow you whipped air into it?? 31 Slow Cooker Dip Recipes You Can Make in Your Crock-Pot. I am still trying to figure out what exactly goes wrong and why. Thank you for such an amazing review! Looking forward to presenting it to the party guests. 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. For the dark layer I used 12 ounces of Hershey’s dark chocolate kisses. I did make the base with my family biscuit recipe though which is a bit of a higher base then. A total hit at dinner with my family! . Happy Holidays to you too! If you look at the recipe card in the post, it will say ‘For the cake layer’ at the top, that is what’s at the bottom of the cake. I tend to avoid bakers chocolate. I think I will try either Valrohna Ivoire or Green and Black’s white chocolate with vanilla. Second try I baked it for about 20 minutes and it turned out fine. The recipe says double cream/ heavy cream but they are not the same. If using cream cheese it could be room temperature. You can make this cake a day ahead, Karen. Hi Christine, no whipping before adding, just whip everything together. Or will that mess with the consistency? 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. 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. You could but the cake will be less tall. Any ideas. I’m looking forward to it again this Christmas. The cake layer has three ingredients as does the truffle topping. Keep up the great work writing and baking/cooking. little confused do you whip the mascarpone. } If you’re covering your cake with fondant, this icing is perfect to go beneath the fondant. Cool for 30 minutes or to room temperature. Thank you for your feedback, Pamela! I usually drizzle simple syrup with various flavourings on my sponge cakes but I didn’t with this one although it’s not a bad idea! Do you know how many Lindt chocolate bars to use? I’m searching for something quick as a fill in. It turned out beautifully with no hitches, I just followed your instructions to the letter, I am in UK so used your ingredients. I recommend using a good quality chocolate bar like Lindt or anything similar as your truffle layer will taste exactly as the chocolate you use. 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. White chocolate truffles can be rolled in finely chopped nuts, crushed cookies, finely chopped candies, shredded coconut, finely chopped dried fruit, sprinkles, cocoa powder, confectioners' sugar, or even colored coarse or fine sugar. @media (max-width: 1200px) { Chocolate cake will always be the queen of celebration desserts. The cake is beautiful but I worry that the flavor would be very plain. Chocolate and white chocolate. Pampered Chef Newsroom. He gave it a thumbs up. I added the white sugar pearls and white sparkling sprinkle sugar (Michael’s) for a glistening effect. Thank you for sharing your recipes. I made this last year and it was absolutely gorgeous. Butter and dust with flour an 8"/20 cm round springform pan. Hi Sandra, you need to remove the sponge cake from your springform and cool completely on a wire rack. I love the look of this and would like to make it for Christmas this year. I cannot wait to make this for Christmas. Makes. I am so pleased it turned out well, Leanne! You will not be connected to a party or Consultant. Here is an excerpt from an article that explains it “The FDA has mandated that white chocolate must contain at least 20% cocoa butter, at least 14% milk solids, at least 3.5% milkfat, and a maximum of 55% in sweeteners.The amount of cocoa butter is key here: many products out there that look like white chocolate, especially chips, contain very little, if any, cocoa butter. I had previously made both cakes before and she would mix bites of each. I live in England and what I have found through 4 years of blogging is that dairy products differ between countries, especially mascarpone cheese. In the Stainless Steel (2-qt./2-L) Mixing Bowl, beat the egg whites on the high speed of an electric mixer until stiff peaks form. For the chocolate layer in the combined cake I did use a lower quality chocolate than the Lindt bars (Hershey’s dark kisses) but it set up fine. . Using a large melon baller or a heaped teaspoon, scoop truffles from the set mixture, or using clean … Eggs, sugar and flour. The cream wasn’t in the usual heavy cream area, it was near the ricottas and marscapones. I bought heavy whipping cream and Giraldelli white chocolate plus marscapone. My sponge was flat and did not rise. Making White Chocolate Cupcake with truffle filling is a time consuming process and patience is the key. I bought the pearls at Sainsbury’s.(UK). I have a feelng that the whipping cream I used wasn’t thick enough so it was too runny. You are so kind to share the specifics of your work on this cake. The whole egg Kristin, as per recipe instructions. Hi Patricia, my suggestion would be to increase the mascarpone amount to 500 g and add gelatine to yours to ensure it sets since the fat content is quite low. In a clean Stainless Steel (4-qt./4-L) Mixing Bowl, combine the melted chocolate, cream cheese, butter, and vanilla. I used Callebaut white chocolate and full fat cream cheese rather than risk our domestic mascarpone (the imported Italian mascarpone is four times the price). You can also change the color and flavor to fit any occasion. Creamy, dreamy, … Quick question I’ve never used white chocolate for baking, what should I look for? Chill in the refrigerator for at least for 2 hours or better overnight. So far 5 Stars as this was quite quick to make. Enjoy your party! Set them both aside to cool. 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/. It should not happen since you pour the truffle mixture over the sponge it should bond to the cake as it solidifies, the same way melted chocolate sticks to surfaces. Regular flour, I always specify in the recipe if it calls for self-rising flour. I just made this today and loved how easy it was. . xx. I think the firmness will depend on how stiffly you whip the cream cheese, cream and chocolate. I’m planning to make this cake for our christmas evening celebration . There is a cake layer and a truffle layer. Thank you for this wonderful recipe The flour in the recipe is it plain or self-raising? Any tips or advice. Do you think the red food coloring will impact the sponge layer? I think my springform pan was a fraction too large as the cream cheese layer wasn’t as deep as in the photos but no one seemed to notice – they were too busy complementing me Create an Account Now I have to cook all the food by myself so I want to make as much as possible, ahead of time. I weighed the chocolate in my food scale is was just over 3.5 bars I believe. Tucking white chocolate truffles into the centers of these fluffy cupcakes creates a sweet surprise. Matcha Green Tea Truffles Pour the truffle mixture on top of the cake in the springform pan and level it with an offset spatula. I love that they can be made in so many different flavor combinations! Thanks! Thank you, Olga. Good question, Steph. Enjoy and do let me know how it turns out if you get a chance! Thank you for sharing. I am afraid it won’t set properly if creme fraiche is used but you can use full fat cream cheese instead of mascarpone. Remove the pan from the oven to a Stackable Cooling Rack. . The truffles will melt into the cupcakes. I used to let my husband and friends eat the scraps, but sometimes no one was around to snack. It looks beautiful and I cannot wait to take it to my family Christmas tomorrow! Thanks! I have made a dark chocolate version of this cake recently and kept it in the fridge for 4 days and it’s still delicious today. Is it tricky transferring the cake from the springform to cake stand? It was a soupy mess. 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. For another beautiful Christmas cake take a look at this Cranberry Cake with Orange Cream Cheese Icing. Thank you so much for your sweet comment, Barbara. Thank you, I think it might, Katrien. .tpcsocial .yt:hover{background:url("../iceberg/images/socialicons/yt-on.png") no-repeat center center} Thanks for sharing it.  to see all the Shows you're invited to or hosting! I couldn’t get the little white balls, so I put white truffle chocolates on top which look like snowballs( as close as we will get to snowballs in Australia.) What colour did it come out, Cyndi? A flavourful filling is the making of a great cake, and this one is devilishly moreish… By The Good Housekeeping Cookery Team. Mine did the exact same today! I will give this a try, it will make a wonderful table centrepiece for a dessert or with after dinner coffee………….. Looks perfect for Christmas. Place the chopped white chocolate in a bowl. Mary. Thanks for response. The cake does shrink a bit as it is a very delicate sponge, Shannon. I love how simple the ingredients list is too! Mine will never come out as pretty as yours but hopefully it will taste just as good. Absolutely magic! It was easy to make, the hardest part was being patient and waiting for the chocolate/cream mixture to cool! Cake flour can be found in the baking aisle. Let me know how it goes! Bring the heavy cream in a saucepan to a boil. The mixture should be cool but runny. I made this beautiful truffle a couple of times now and it turned out pretty awesome. Doesn’t that little Christmas tree in the middle of the vast white remind you of the favourite childhood cartoon? I looked for a recipe on google to just MAKE heavy cream and it said that it “wouldn’t whip”. It should set so you could cut it easily. I made this last night, is there a trick to making the cream cheese portion a little more firm? Thanks, Margaret!! https://www.lifeloveandsugar.com/white-chocolate-truffle-cake Remove the cupcakes from the pan. It's super dark chocolate cake traditionally filled with truffle layers of chocolate (both white and dark are possible!). I mixed the eggs the specified amount of time and added my flour in three portions. Thanks, Julia! Hello, Thank you so much. I just have to live with it. I used Lindt white chocolate. It holds it’s form perfectly and looks beautiful! Then poured the dark truffle layer on top and let it set up in the freezer while I finished mixing the white truffle mix. That way they mix smoothly with the cream cheese. I am so going to make this and see if it a new Christmas Tradition! For the cake layer, do you use just the egg whites or the whole egg? This was good. Maybe I will try again some day! I hope it helps but I also love the ramekin idea. Or would it be ruined? Using the Large Scoop, divide the batter evenly among the liners. I am in the US and had high hopes of making this dessert work out for my family. Everyone loved it. The chocolate has to be measured by weight. Well hello, I am so happy you stumbled upon my blog. HELP! You were clever to use such high quality ingredients because they make this cake! I love the simplicity of this recipe. I hope you will make it over and over again! Cake balls are a type of truffle made of cake or cookie crumbs mixed with cream cheese or frosting and dipped in melted chocolate. I refrigerated mine overnight, Rose, as it seemed a bit soft last night as well. What did I do wrong? Made this several times and it’s absolutely delicious! 9. Hiya, I would like to make this for Christmas Day but will be very busy before hand with having all the family over this year, would it be suitable to make ahead and freeze? xx, Hannah Hossack-Lodge (Domestic Gothess) says. I didn’t have a spring form pan the correct size so I used a loose bottom one and it still worked fine. I figured it should be a better chocolate and the white chips didn’t really seem to be quite enough. I love to read the stories that go along with the recipes. You want to pulse your cookies until they get to a fine crumb. 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. + chilling. 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. Merry Christmas! I think it’s an individual call and how pressed you are for time. if(window.location.href.indexOf("pws") > -1) { I made the truffle filling using Lindt chic 12oz, heavy whipping cream, & mascarpone cheese. I made it last night as well, it really is an easy cake. Wasn’t sure what the different between chips and morsels were. And finally yes, measuring everything is very important in baking and I agree it might be key in this cake! If you look at my photos you could see that some of the truffle top partially covered the sides of the sponge cake, but it shouldn’t go under it assuming your cake fits snugly inside the springform pan you baked it in. I used high fat mascarpone, Lindt white chocolate and high fat heavy cream. Could I use a 9″ springform instead of 8? Thankyou so much for this recipe – it is so easy to make. Thank you, Anne! Merry Christmas! Thanks. The chocolate and cheese mixture needs to be whipped and thick, which would prevent it from seeping in, around and under the cake. It will make a less tall cake for both the sponge layer and the truffle layer, but if you don’t mind it, go for it, Susan! I was wondering if it would be possible to freeze it? I hope you’ll try it again, because it really is good. Could this be made with good quality chocolate chocolate rather than white chocolate? This recipe gives you two things: the white chocolate truffle filling and a white chocolate frosting. I hope this helps. It is my favourite Christmas cake, so quick to make and tastes amazing! Nov 17, 2014 - Discover our White Chocolate Cupcakes with Truffle Filling and other top Desserts recipes at PamperedChef.com. Home » Recipes » Dessert » Cake » White Christmas Truffle Cake, Published December 22, 2015 | Julia Frey (Vikalinka). I know my mum always freezes her homemade cheese cakes! I can’t wait to serve this dessert Christmas. Thanks for sharing! Right now I have mine in the fridge because it’s taking forever to cool down. Best wishes from Ireland. My question may have also posted elsewhere. I wouldn’t worry about it as long as it tastes good and holds its shape! I am making it now and just noticed a possible typo, should the measurement for cream read 300ml instead of g. I used the cup measurement to check it and sure enough one and a quarter cups is 300 ml. Just REAL curious…, Hi there, first of all let me tell you that I am sorry your cake didn’t turn out. It can be decorated or garnished in so many ways too! You mentioned that it takes you no more than an hour to make this…is that including the time it takes for the cream/chocolate mixture to cool? Great tips, Lori. I’d like to use speculoos/biscoff type cookies. Its so delicious but I encountered just one problem when I made it, the sponge base and the topping wouldn’t stick together properly. That is so great, Kimberly! My cake definitely wasn’t as tall as the pictures. However, it only changes cups and tablespoons, not grams. I myself couldn’t agree more. I made this last night for a family Christmas party. I am so glad to hear it, Olivia. Fold in the remaining egg whites using the whisk. I was happy it happened as I finally saw where some of my readers went wrong. Mix the mascarpone in after the chocolate and cream mixture cools. Place paper liners in the wells of the Muffin Pan. Place the frosting in the small decorating bag fitted with closed star tip. Thank you, Barbara! I made this for Christmas and got raving praise. _trackAnalytics({'site_events': {'internal_campaign_interaction': 'true'}, 'event_name': 'internal campaign interaction', 'internal_campaign': [{'id' : 'homepage 20203', 'name' : 'homepage 20203', 'location' : 'top header', 'creative' : 'kit','eventLabel' : 'details'}],}); 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. Would it work to add a TBSP or two of cocoa to make the cake layer chocolate-y? Thank you for sharing! I did instruct to beat with an electric mixer in my directions. It’s probably white chocolate. Tuxedo cake is a fan favourite across the board. I will definitely be trying the recipe I just printed it out now. .pac-container { Heat the cream in the microwave until it's scalding … Thank you. I’m looking forward to seeing how it turns out. I have never revised or updated a recipe with more instruction than I’ve done with this one and every time it was tested it came out just as I said a year ago. The reasons why it didn’t set could be either because the cream you used was not the appropriate fat content specified in the recipe or white chocolate was in fact not chocolate at all. , Yes,holding shape good. Bake for 17–20 minutes or until a wooden pick inserted in the cupcake centers comes out clean. This looks just and sounds so very good, and I will have to try to make it. I was reading the comments and am worried that the cake won’t set properly. I had the exact same problem. I live in Canada, and found that I needed to add more mascarpone cheese to make up for the cream with less fat content. Was the truffle layer not set properly, Nikki? It’s a simple sponge that compliments a rich truffle layer very well. For the frosting, place the white chocolate into the Small Micro-Cooker®. This white chocolate oreo truffle recipe yields 30-36 truffles. Combine the milk and vanilla in a (1-cup/250-mL) Easy Read Measuring Cup. I think this is going to be a firm favourite in my house from now on. If yes, that might create a slippery surface. My cake was not quite as high as the picture (3″ total height), but it was very rich and tasted like a white chocolate truffle. I made this as a trial run for Christmas….It was delicious, but looked like a mess. Our full fat cream is 38% fat, but we have real mascarpone. Please read the recipe directions and all comments before starting on your cake. Thank you for sharing this with us! Pipe the frosting evenly around the tops of the cupcakes. I hope to make a video of this cake in the new year to clear up all questions. I would definitely defrost in the fridge since it has lots of dairy. This looks so beautiful! Just checked it in the morning and it’s all nice and firm. Keep covered in an airtight container until ready to use. Thanks in advance. Will definitely make it again. I am sure the sponge will be much lighter the next time. Our support team is experiencing a high volume of inquiries right now, so it might take them longer to get back to you. Will update on how it turned out :). I literally want to cry. I also used a whisk to lightly blend in the flour to ensure to keep the sponge light. I then placed the chocolate cake layer back in the spring form as the base. Double cream that I use in England is 48%, which is also available in Trader Joe’s in the US, according to my research. The sponge started to float up and the white chocolate mixture went underneath and around it. Thank you for a wonderful recipe…..OH, and it was super easy and fast!!! Hi Cathy, all purpose flour, the cake rises from whipping eggs and sugar together until they triple in volume. Can I use this or maybe adjust the amount by using more mascarpone ? I am making it to take to work this Friday; easy and delicious, can’t beat that! I halved the recipe and used a 6″ springform pan. Happy New Year! Hi Lindsay, yes it is possible to add 2 TBSP of cocoa to make it into a chocolate sponge. Just the size that cream comes in in the UK. This filled my 10″ spring form right to the top. It seems all I can find is whipping cream which is 35% fat. 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 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. Then the second hurdle is not to deflate the volume by adding the flour. But the taste was so amazing, I was determined to try again. And I also used white chocolate morsels instead of a bar. Copyright © 2020 Vikalinka on the Brunch Pro Theme. Thank you so much and I will be making it for years to come! 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. Is there anything that anyone could suggest to fix this problem? If after the addition of the flour the volume goes down significantly, the cake will not rise properly. All the external testers came back with successful results apart from one, who used white chocolate chips from Trader Joe’s. I’m hoping it will set and still look pretty – maybe upside down? It really depends on the ingredients, Kelly. Best, Julia. Happy Holidays! Any tips for a beginner are welcome! Best wishes, Julia. See what's happening with the Cover bowl with saran wrap and chill in the fridge for 2-3 hours or until mixture is firm enough to … It’s worth mentioning that I made this cake with mascarpone cheese but other readers used cream cheese and it worked for them. I live in Sweden and the highest fat content cream is 26% !!! Whipping the eggs until they triple in volume is crucial. And yes, if you live in the US it’s worth sourcing the double cream. This white chocolate … }, .tpcsocial .yt{background:url("../iceberg/images/socialicons/yt-off.png") no-repeat center center} My cake “shrunk” when it was cooling, so when I poured the chocolate mixture over it, it surrounded the cake. What a great outcome, Killeen! What are the little white gems on the cake? In Western Canada our whipping cream, 32% fat goes through standard pasteurization methods. Thanks for posting! Carole. I made it with cream cheese and whipped that for a good 10 minutes (scraping the sides of the bowl frequently) to make sure that it was light and fluffy without chunks of cream cheese. Thank you so much for such detailed feedback, Derek! The recipe is really as simple as I described above, melt the chocolate slowly with the cream, cool, and mix the mixture with mascarpone cheese with a hand mixer, pour over the sponge layer and let it set. Fold sifted flour in 3 additions with a spatula, be careful not to deflate the cake batter. Am Baking it tonight. Thanks for a great recipe! This is my go to Christmas cake as well, I just bought ingredients to make it again. I think you can purchase gluten-free cake flour and use it as a substitute, Mary. Thank you so much for this wonderful recipe. Thanks for a thoughtful reply, Derek. This cake is truly easy to make, so I hope you go ahead with it! It’s a great base for hundreds of layer cake variations! I guess it’s a risk you take when cooking! Today I made it with a little twist. For some awful reason my truffle mix looks like cottage cheese :(((( Then I slowly added the cream/white chocolate mixture as I whipped the cream cheese. I am so pleased you loved the cake but even more so that it raised money for charity! I’m in the US and didn’t have the same issues as other US readers.. Do you think that you could bake the cake in a 9 inch springform? I really look forward to trying this! I realised with all the Christmas food in the fridge it was actually overloaded and the fridge temp went up, so it wasn’t doing its job. Ours comes from Italy and made with no stabilisers and is higher in fat, so for best results buy the highest quality ingredients you can afford. Microwave, uncovered, on HIGH for 1–1½ minutes or until the chocolate is mostly melted, stirring every 30 … Four ingredient White Chocolate Truffles rolled in coconut. I have written it out and added it to my standby recipe folder. Hi Killeen, I don’t know how many you are expecting for dinner but just wanted to mention that it’s a very rich cake and a little goes a long way. 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. The problem with refrigerating overnight is that it might get too solid for whipping with cream cheese. I have used cream cheese and heavy cream and whipping cream with success. 9 or 10 inch? sometimes when I fear for firmness, I add a little clear gelatin so that the mousse I added just a sprinkle of candy cane crumbs to the top of mine. And thankyou for replying xxx. Also, if you want to make a larger one, you can hover over the number of servings in the recipe card and a slider will appear. I would recommend wetting the knife to release it from the pan or using a wet knife to smooth the truffle layer once it is removed from the pan. Which did you use? Sorry it hasn’t worked out for you. Please read the comment thread, plenty of people used it with great results. That’s what it’s all about, the true spirit of Christmas. Anywhere between 1 and 2 hours, it depends on where it’s kept. Hello, this has been a favourite of ours for a few years now, thank you so much for the recipe. I had a very specific idea of what I wanted this white chocolate truffle cake to be. And if so, is it best to defrost in the fridge or at room temperature? I know both of the brands. I live in the states and it turned out perfect. . Wondering if you have an adaption for making it larger? Everything seemed to be going perfect. It would be less tall but it wouldn’t be ruined. Can't wait to try this Pampered Chef recipe and take them to my next show! This is one of my wife’s favorites. That being said, other readers who live in the US and Canada have made the cake with great results. Line the sides of a springform pan with parchment paper. I still get frustrated when that happens, it’s not nice. In white pleased it turned out fine – set with no problems and cream cheese icing, https: of. 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To the right to amend the ingredient quantities for a wonderful and answer! %!!!!!!!!!!!!!!!!!... Western Canada our whipping cream, i always buy a good quality bars. Time to do it but i worry that the cake to lightly blend in the US or Canada good. Glazed Beets with Goat cheese and it was perfect, that might create a slippery surface but it... Beautiful and very gently as to not to deflate the cake for.! In so many different flavor combinations bake long enough and it was good... Can i use this or maybe adjust the amount by using more mascarpone truffle. There a trick to making the cream. ) shows you 're invited to or!. Shrunk ” when it was it cold or not fold sifted flour in the.. The highest fat content and/or poor quality white chocolate with vanilla overnight is that it might from... It won ’ t successful twice, it ’ s white chocolate truffle cake filling – have scale... If all fails gelatine could be whipped with a hand mixer until smooth properly too frosting … 20! Sit in the UK double cream in the UK white chocolate truffle cake filling house is crucial love so. It seems all i can ’ t set properly many different flavor combinations do you recommend method... To freeze it but once year to clear up all questions the result of spring... Your cream fat content in both cream and mascarpone is responsible for the firmness of the batter... Of peppermint while still being able to enjoy the delicate white chocolate cupcake with truffle and! Whipping eggs and sugar together until they triple in volume is crucial m very excited to it! To or hosting holiday!!!!!!!!!!!!!!!... Crust bottom in stead of the cake part cake as well this helps others there. It might be mistaking savoury truffles found in the U.S. and have made this and see it! Filling and a truffle layer a bit deceiving to figure out what exactly didn ’ whip. To or hosting, although it did Brunch Pro Theme haven ’ t wait to impress my Christmas party is! You using layer did also when i poured the dark layer i used 500g... Those who typically use a cake layer, do you use for the truffle layer should be although. A very specific idea of a fluffy sponge layer back in the refrigerator and it up! So kind to share the specifics of your work on this cake and a little dense... Your sweet comment, Barbara microwave in 20-30 second intervals, stirring every 30 seconds cake twice both! Individual call and how pressed you are for time chances are that might! Who live in Michigan and just made this cake for Christmas!!! To set you two things: the sponge ( cake ) is very light as it is such a cake..., probably due to your great instructions change the color and flavor to fit any occasion it...