It's Called....TEMPTATIONS!

History of Chocolate Truffles.The invention of the cocoa press in 1828 made possible separating the natural fat in cocoa beans, called cocoa butter, from the bean solids. This not only improved the consistency and taste of the remaining cocoa powder but made possible the development of solid chocolate. Eating chocolate or solid chocolate, as opposed to drinking chocolate, was first produced in 1847 in Fry's chocolate factory in Bristol, England. Solid chocolate is a combination of cocoa powder, sugar, cocoa butter and often flavorings like vanilla. In 1879 Swiss Henri Nestle and Daniel Peter developed milk chocolate by combining solid chocolate with milk powder. Experimentation in France and Switzerland led to the development of ganache.

Ganache is the center component of a truffle. Ganache is a velvety smooth combination of solid semisweet chocolate and cream. Cooked at just the right temperature it cools to form a rich and firm paste with intense chocolate flavor. A truffle is a confection made of a round ganache center, often flavored, covered with a shell of milk, dark or white chocolate. Truffles are often covered in cocoa powder, sugar or finely chopped nuts.



Perhaps originating in France, the truffle is named for its visual similarity to the French mushroom-like fungus of the same name. Like the original truffle, chocolate truffles have become synonymous with luxury and a sumptuous taste experience. Truffles are made in a wide variety of tastes. In many chocolate houses the Chocolatier's finest ingredients are reserved for the truffle.




CHOCOLATE TRUFFLE CAKE
Enjoying a slice of Chocolate Truffle Cake is like eating a box of the finest dark chocolate truffles. So dense and fudge-like, this rich chocolate torte is definitely a two glass of milk dessert. Decorated with chocolate ganache icing, and served on a pretty plate, this death-by-chocolate cake could be served at any classy restaurant as their dessert of the day.




How To Make the Best Chocolate Truffle Cake
•Springform Pan – Also known as a cheesecake pan, an 8 or 9 inch springform pan is important baking tool to have in the pantry. It allows the cheesecake, cake or torte to bake and cool undisturbed before releasing the sides. This techniques results in perfectly shaped desserts. The baking time for this Chocolate Truffle Cake recipe is meant for a 9 inch pan. However, if an 8 inch springform pan is used, decrease the baking time to 45 minutes.
•Oven Temperatures – All ovens are different, and trying to bake a Chocolate Truffle Cake in an oven that isn't accurate might result in an underdone (soupy), or overdone (dry) cake. A good practice to adopt, is to always have an oven thermometer in the oven while baking. This way, the temperature and/or baking times can be adjusted accordingly.
•Chocolate – Since dark chocolate is the main ingredient in the Chocolate Truffle Cake recipe, it only makes sense to use the best. Ghirardelli, Callebaut, Lindt or any other high quality chocolate is good for this recipe. Chocolate chips are the easiest to melt, but a coarsely chopped chocolate bar will work as well.




CHOCOLATE TRUFFLE CAKE
Ingredients:
2 1/2 cups mini semisweet chocolate chips
1 cup heavy cream
6 large eggs
1/3 cup all-purpose flour
1/4 cup white sugar
1 teaspoon pure vanilla extract
Graham Cracker Crust Recipe
1/2 cup ground almonds
1 cup graham cracker crumbs
3 Tablespoons butter, melted
1/4 cup all-purpose flour
1/4 cup white sugar
Steps:
1. Preheat oven to 325 degree F.
2. Open up and remove the bottom of a 9" springform pan, line the bottom plate with aluminum foil shiny side up, then reassemble the pan. Pull the excess foil up and around the pan to prevent any chocolate truffle batter from leaking into the oven. Spray sides and bottom with vegetable spray.
3. Grind almonds in a food processor until very fine. Add graham crackers and pulse until almonds and graham crackers are very fine. Don't process too much or it will turn into a dry nut butter. In a medium size bowl, mix ground almonds and graham cracker crumbs with the remaining crust ingredients. Pat the crust only on the bottom of the prepared pan. Do not go up the sides as with a cheesecake. Set aside.
4. Combine chocolate chips and heavy cream in a medium size saucepan, and bring to a scald over medium heat. Do not boil. Set aside and allow to cool until lukewarm.
5. Meanwhile, crack eggs into the bowl of a high speed mixer. Using the whisk attachment, whip until light. This may take a few minutes.
6. Add flour and sugar, and whip on high speed until light and fluffy. Fold in vanilla extract and chocolate mixture, whip again briefly, scrape down sides of bowl, and mix one more time until batter is completely blended. Pour into prepared crust.
7. Bake at 325F for 50-60 minutes. Try not to peek as the cake is baking. Do not second guess this Chocolate Truffle Cake. The center will look jiggly and half baked. This is normal and will set up as it cools. The sides of the cake should be slightly puffy which will also settle as it cools.
8. Let cool on a wire rack for a few hours. Very carefully, slide a sharp knife around the inside of the springform pan to release the cake. Un-clip the side hinge to loosen, but leave the Chocolate Truffle Cake in the pan. Refrigerate at least 4 hours or overnight.
9. Remove sides of pan, and decorate with chocolate ganache rosettes and mini Oreo Cookies.
10.Slice into 12-14 pieces with a very sharp thin knife.
11.Wrap loosely with plastic wrap and refrigerate any leftovers.











CADBURY'S TRUFFLE TEMPTATION CAKE
Ingredients:
For the Cake:
250g (9oz) slightly salted butter
250g (9oz) dark soft brown sugar
4 large eggs
20ml (1 tbs) golden syrup or honey
150g (5oz) carton of natural yogurt
250g (9oz) self-raising flour
40g (1oz) Cadbury Bournville cocoa
40g (1oz) ground almonds or hazelnuts
For the syrup:
125g (4oz) caster sugar
125ml (1/4 pint) water
80ml (4 tbs) dark rum
For the filling and icing:
80ml (4 tbs) cranberry or redcurrant jelly
200g bar of Cadbury Bournville chocolate
284ml (1/2 pint) double cream
20-40ml (1-2 tbs) rum
For the truffles and decoration:
100g bar of Cadbury Bournville chocolate
25g (1oz) slightly salted butter
60ml (3 tbs) cream from the icing
25g (1oz) ground almonds
50g (2oz) icing sugar
75g (3oz) sweet biscuits, crushed
40ml (2 tbs) rum
50 g (2 oz) glace cherries dusted in sugar
Chocolate leaves

Steps:
For the Cake:
1. Make the cake by creaming the butter and sugar together.
2. Gradually beat in the eggs, syrup or honey and yogurt and when well mixed, fold in the sieved flour and cocoa, and then the nuts.
3. You will also need a 25cm (10-inch) round cake tin, preferably loose-based, greased and base-lined. Spread the mixture in the tin, hollow out the centre slightly, and bake at 350ºF for about 1 hour until cooked.
4. Slowly dissolve the sugar in the water in a pan and then boil briefly to thicken the syrup a little. Cool before adding the rum, and then moisten the warm cake whilst still in the tin.
5. Leave to cool completely before turning out.

For the icing:
1. Split the cake in half and sandwich it back together with the jelly.
2. Melt the broken-up chocolate with all but 60 ml (3 tablespoons) of cream. When smooth, whisk together. Add the rum.
3. Leave the icing to cool and thicken before spreading it over the cake; place the cake on the serving plate first if you are brave enough! Otherwise, ice it on a board and transfer when set. Make the surface quite smooth.

To decorate:
1. Now make the truffles by melting 75 g (3 oz) of the chocolate and grating the remainder.
2. Stir all the ingredients into the melted chocolate, mixing well. Leave in the fridge until firm enough to handle fairly easily.
3. Divide the mixture evenly and roll into about 18 balls, tossing them in the grated chocolate. Leave in the fridge until firm.
4. Decorate the cake with some truffles, frosted cherries and chocolate leaves. Keep cool until required.










TRUFFLE TEMPTATION CAKE
Ingredients:
For the Cake:
250g slightly salted butter
250g soft brown sugar
4 whole eggs
1 TB golden syrup or honey
150g natural yogurt
250g self-raising flour
40g cocoa powder
40g ground almonds/hazel nuts
126g castor sugar
125ml. water
4TB dark rum
For filling and icing:
4TB cranberry/ red currant jelly
200g bar chocolate
284ml. double cream
1-2TB run
For the Truffles and Decor:
100g bar chocolate
25g slightly salted butter
3TB cream from the icing
25g almonds
50g icing sugar
75g assorted sweet biscuits
2 TB rum
50g glace cherries dusted in sugar
chocolate leaves
Steps:
1. Cream butter and sugar.
2. Add in eggs, syrup or honey and yogurt.
3. Fold in sifted flour and cocoa powder.
4. Add nuts.
5. Spread on 26 cm loose-based tin pan, hollow out center slightly.
6. Preheated oven 350F, bake for 1 hour.
7. Dissolve castor sugar in water, boil and then, let cool.
8. Add in rum to #7.
9. Moisten cake with mixture while still on tin pan. Let cool.
10.Split cake in half, sandwhich with jelly.
11.Melt chocolate bar with 3TB cream, add in rum. Add the rest of the cream, thicken before spreading on cake.
12.Get 75g chocolate and grate.
13.Melt remainder of chocolate and butter. Stir in cream, alomonds, icing sugar, sweet biscuits and rum. Refrigerate until firm enough to handle.
14. Divide evenly and roll into 18 balls, toss on grated chocolate. Refrigerate to set.
15. Decorate cake with truffles, frosted cherries and chocolate leaves.









TRUFFLE TORTE
Ingredients:
For the Base:
100g unsalted butter
1/3 cup (100g) caster sugar
2 whole eggs
1 3/4 cups (225g) all purpose flour
4 1/2 TB cocoa powder
1TB baking powder
For the Truffle fillings:
1/3 cup (100ml.) milk
1/3 cup (100ml) thickened cream
500g milk cooking chocolate, chopped
200g unsalted butterm softened
1 1/2 cups (380g) caster sugar
3/4 cup (150ml.) water
4 eggwhites
cocoa powder for dusting

For the Cake:
Steps:
1. Cream butter and sugar until light and fluffy.
2. Add eggs one at a time.
3. Sift dry ingredients and fold in.
4. Preheated oven at 350F, bake for 35 to 40 minutes. Cool in pan.
5. Cut in half, spread filling. Chill for 2 hours.
6. Unmold with hot knife.

For the Truffle filling:
Steps:
1. Bring milk with cream to a boil, remove from heat.
2. Add in chocolate, allow to melt, let cool but not solid.
3. Cream butter together with chocolate mixture until light and fluffy.
4. Boil caster sugar and water for 7 minutes.
5, Beat eggwhites until stiffy and frothy. Drizzle with #4 while whisking. Add in the creamed mixture.







HUNGARIAN CHOCOLATE WALNUT TORTE
Ingredients:
For the Cake:
3/4 cup sugar (if using half semisweet and half sweet chocolate) or 3/4 cup plus 2 tablespoons sugar (if using all semisweet chocolate)
6 ounces fine-quality chocolate, preferably half dark sweet (sometimes labeled German’s Sweet Chocolate), and half semisweet, but all semisweet is also delicious; cut into small pieces
6 large eggs, separated
6 ounces shelled walnuts (1 3/4 to 2 cups)
3 tablespoons matzoh meal
Optional accompaniments: Passover Confectioners’ Sugar (recipe below) or Chocolate Icing (recipe below); heavy cream, freshly whipped to soft drifts and barely or very lightly sweetened; or vanilla ice cream
Optional garnish: walnut halves
For the Chocolate icing:
6 tablespoons (3/4 stick) unsalted butter or margarine
6 ounces fine-quality semisweet or bittersweet chocolate, cut into small pieces

Steps:
For the Cake:
1. Have all ingredients at room temperature.
2. Line the bottom of an 8" square cake pan or a 9" springform pan with parchment or wax paper.
3. Preheat the oven to 350°F.
4. In a heavy-bottomed 2-or 3-quart saucepan, combine 1/2 cup of the sugar and 1/2 cup water and bring to a boil, stirring constantly over medium heat. Continue boiling and stirring until all the grains of sugar have completely dissolved and the mixture forms a simple syrup. Remove the pan from the heat and stir in the chocolate until melted and smooth. Set aside to cool.
5. In a large bowl, beat the egg yolks with an electric mixer until light and thickened, about 4 minutes. Grind the walnuts with the remaining sugar and the matzoh meal in a food processor using the pulse motion and stir into the egg yolks. Add the cooled chocolate mixture and combine thoroughly.
6. Using clean beaters, beat the egg whites in another bowl until they hold stiff peaks. Gradually fold the whites into the chocolate-walnut mixture, incorporating them gently but thoroughly so that no whites are visible. Pour the batter into the prepared pan and bake for 30 to 40 minutes, until puffed and almost set but still a little gooey in the center. A wooden toothpick inserted 1 inch from the edge should come out clean.
7. Remove the pan from the oven and let cool on a rack. When completely cool, unmold the cake by running a thin-bladed knife around the edges of the cake to release it from the pan (or release the springform); invert onto a platter. Peel off the parchment paper. Serve the torte at room temperature.
8. If desired, lightly dust with Passover confectioners’ sugar. For a lovely, simple presentation, place a doily or a stencil—handmade by you or, even better, your children—over the torte, then sprinkle with the sugar. Carefully remove the doily or stencil.
Or glaze with the chocolate icing. Lay long strips of wax paper or foil on a cake plate or serving platter and place the cake on top. Pour the glaze over the top of the cake, letting it drip down the sides. Using a spatula, evenly spread the glaze over the top and sides. Now, pull out and discard the paper strips or foil strips-the plate will be clean and ready for serving. If you’d like, garnish with a few walnut halves attractively placed in the center of the cake. Refrigerate the cake for about an hour to set the glaze, but bring it to room temperature before serving.
The plain or frosted torte is heavenly with generous dollops of whipped cream or vanilla ice cream.
Passover Confectioners’ Sugar:
In a blender, mini-food processor, or clean coffee grinder, whirl 1 cup minus 1/2 tablespoon regular granulated sugar until it is powdery. Place in a small bowl and stir in 1/2 teaspoon potato starch. Sift before using. (Recently commercial Passover confectioners’ sugar, made without cornstarch, has appeared in some stores with large kosher-for-Passover sections. If available, by all means use it here.)
Chocolate Icing:
Melt the butter or margarine slowly in a heavy saucepan over very low heat. When half is melted, gradually whisk in the chocolate, stirring well as it melts. After all the chocolate has been added, stir in 2 tablespoons water and beat well until the glaze is completely smooth. Let the mixture cool about 5 minutes to thicken slightly.









CHOCOLATE HUNGARIAN TORTE
Ingredients:
For the Cake:
5 whole eggs, separated
1/3 cup (100g) caster sugar
420g dark cooking chocolate, melted
1/3 cup (90ml.) milk
1 1/4 cups (150g) plain flour, sifted
200g ground almonds
1/4 cup (60g) caster sugar, extra
For the decoration:
2 TB apricot jam
200g marzipan or almond paste
250g dark buttons, melted (for chocolate collar)
250g white buttons, melted (collar drizzle)
250g dark buttons, melted (for curls)
250g white buttons, melted (for curls)
Steps:
1. Beat eggyolks until thick and pale.
2. Fold in dark cooking chocolate by hand.
3. Add in flour, milk, almonds.
4. Beat eggwhites until stiff and frothy.
5. Fold in the first mixture by hand.
6. Pour on greased 20cm. springform pan with bake paper.
7. Preheated oven 350F, bake for 30 to 40 minutes. Let cool.
8. Remove from pan, spread top with jam.
9. Roll marzipan on floured bench into a circle, enough to cover top of cake sides.
To Make Chocolate Collar:
1. Cut a strip of parchment paper long enough to wrap around the cake and 1cm. higher than cake.
2. Spread melted chocolate on the paper.
3. Wrap collar around the cake, allow to stand for 5 minutes in refrigerator or until colar is firm. then remove paper from hard collar.
To decorate colar with white drizzle:
1. Pipe melted white chocolate onto a strip of parchment paper (same size as collar, put in refrigerator to set.
2. When set, remove carefully.
To make two-tone curls:
1. Spread white chocolate thinly on marble slab, make ridges with comb.
2. Pour dark chocolate over the hardened white chocolate.
3. Pull knife gently through the chocolate to form curls, put the smallest curls inside the recesses of the collar and cake, then the largest and the neatest.







HOMEMAE CHOCOLATE TRUFFLES
Ingredients:
225g plain chocolate at 70% cocoa solids
175ml double cream
25g unsalted butter)
Various flavourings.
cocoa powder, icing sugar, chopped nuts etc. to roll chocolates in.
Steps:
1. Break chocolate into large bowl.
2. Put cream in saucepan & heat to a rolling boil.
3. Remove from heat & pour cream over chocolate, add butter if required, & stir gently until blended together. At this stage you can add alcohol if you like - I divided mixture into 5 small bowls & used 4 types of alcohol and one bowl just had 1/2 teaspoon vanilla extract.
4. Cover bowls & leave in a cool place to set - this takes about 2 - 3 hours.
5. When solid, roll into small balls & coat in cocoa, sugar etc - a different coating for each flavouring. Store in the fridge.
es as it can be very messy - or you could dust your hands in icing sugar.


DARK CHOCOLATE TRUFFLES
Ingredients:
175g soft butter
4/5 cup confectioner's sugar
250g dark cooking chocolate
3-4 Tbsp cocoa powder
1-2 Tbsp brandy/ orange liquer, optional
Steps:
1. Beat butter and sugar until light and fluffy.
2. Chop chocolate, melt over low heat. Let cool, then stir in butter cream mixture.
3. Stir in cocoa, brandy or liquer.
4. Using a pastry bag, make decorative droplets on baking sheet with grease-proof paper, or press on paper cups.
5. Sprinkle with cocoa and refrigerate to set.







CHOCOLATEY TRUFFLES
1/3 cup (90ml) thickened cream
50g unsalted butter
250g dark cooking choclate, chopped
1 1/2 Tbsp grand marinier or zest of 1 orange
drinking chocolate powder for dusting
Steps:
1. Mix cream and butter, brin to a boil.
2. Add in chocolate, mix until thoroughly smooth.
3. Add grand marinier or zest, stir well.
4. Pour into stainless steel bowl, refrigerate. Stir every few minutes until smooth and thick enough to pipe.
5. Using piping bag with 1 1/2 cm. star nozzle pipe star or rosette shapes on a try lined with bake paper.
6. Refrigerate until hard.
7. Dusting. Refrigerate in airtight container.






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