This dark chocolate dessert is soooo delightfully decadent!
As chocolate is one of my top favorite ingredients God hath created, it is fitting to have this beautiful element as the star of my first foodie post!
The cherry topping infused with almond extract is so aromatic and almost holds a floral spin. I usually make this recipe with raspberry rather than cherry, but since it is cherry season in Oregon I decided to change things up a bit and I was not disappointed.
If you should take the time to create this recipe yourself you’ll not be sorry. Its so simple but totally tasty upon the tongue. Life might slow and your surroundings fade to a fuzzy glow as you let this treat in.
Your friends will request it for every gathering and isn’t sharing yummy food more fun anyway!
I have heard chocolate is “the food” that contains the highest levels of magnesium and I am all for keeping up my health. Im sure you would like to do your part too!!!!!
Dark Chocolate Truffle Cake with Cherry Almond Sauce Recipe:
Almond vanilla whipping cream
1 pint container of heavy whipping cream
1 tab vanilla ext
1/2teas almond ext
6tab powdered sugar
* Add all ing. and whip till strong/ thick peaks form
Cherry almond sauce
Two handfuls of fresh cherries pitted and halved
1teas cornstarch
4tab raw organic sugar
1/4 teas almond ext
Juice from one lemon
*Blend lemon juice sugar and cornstarch on low heat whisking together till dissolved.
In a blender or food processor take about two heaping spoonfuls of cherries and blend with sugar starch mixture.
Return to pan and heat till simmers.
Add the rest of the cherries and toss in the sugar starch sauce mixture. Remove from heat once mixed and stir in almond ext.
Let cool
Truffle Cake
Two bags bittersweet Ghiradelli chocolate
Two sticks of butter cut in cubes
1/4 cup of coffee with 1 Tab. of instant decaf espresso added while warm to dissolve
8 eggs ( set out for a lil while but not quite room temp)
1tab vanilla ext
1 box of chocolate wafer cookies or you can use chocolate shortbread( I use a gluten free one)
Cookie crust
Chocolate shortbread or chocolate wafer cookies blended with a melted butter enough to moisten the crumb.
Blend up cookies to a fine crumb and add melted butter about 2cups full (press into a spring form pan lined with parchment paper)
*Preheat oven to 325
Melt chocolate and butter (with coffee poured in) in a doubled boiler, set aside
Beat eggs on high for 4-5 minutes
Slowly fold chocolate into eggs until just blended
Pour over the cookie crumb that have been pressed into the springform pan ( lined with parchment)
Place spring form pan that is wrapped on the outside with heavy duty foil in a roasting pan surrounded by boiled water to give it a nice steam bath.
* Bake for 22-25 min till outer edge is rising/puffy.
Let cool and refrigerate over night.
Serve with cherry sauce and whipped cream…
Whoohoo! Love to see you up and ready, can’t wait to share!
Hey, do you have this on your pintrest site? You will have to add these to it so that I can pin them. I am sure I have a friend who knows how to do that…but I do not!
Oooo..I will have to look into the workings of that! Great idea Karly!!!