Autumn is my new year. Autumn wakes me up from a lazy stupor that I run into at the end of the Rains. Autumn fills me with zest and anticipation. When is it ‘your’ new year?
It seemed appropriate that I should start the first post of this year with a sweet one. So I decided to share an easy recipe for chocolate cake-ganache truffles. It started out like this. I made a moist chocolate cake as a gift on Christmas eve. It looked good and I just did not have the patience to let it cool in the tin. Within five minutes of bringing it out of the oven, I turned it out and all I had was broken chunks of good chocolate cake. It was made with belgian dark chocolate and cocoa and I could not let it go waste. If you are not comfortable making cakes, you could still create a beautiful dessert with your children with this recipe. They will love the chocolate mess it will create, as well as take pride in making truffles. If you have some leftover store bought chocolate cake you can use this recipe to make a new dessert out of it the next day. We do not need the icing for this, so just remove it before using the cake.
I did not use any flavouring this time. But you could use any liqueur of your choice, strong black coffee or orange juice and zest with this recipe.
Recipe: Chocolate cake-ganache truffles
Deconstructed it means: A chocolate cake and chocolate ganache put together
Chocolate cake crumbs – 3 cups (I ran the chunks in the mixer to get fine bread crumbs)
Dark chocolate, broken – 1/3 cup (I used Belgian, really bitter)
Corn syrup – 1tsp. (optional but helps in getting a creamy texture)
Cream – 1/2 cup (I used vegan soy cream)
Powdered vanilla sugar – 2tbsps. (Optional – I used this to offset the bitterness of the chocolate)
Powdered pistachios (any powdered nut) – 1 cup
Place the cake crumbs in a mixing bowl and set aside. Place the broken bits of chocolate and sugar in a small mixing bowl. If chocolate is not bitter, do not add sugar. If you like them bitter avoid the sugar.
Place the cream in a saucepan and bring it to a boil on medium heat. Pour it while still hot, over a sieve into the chocolate and whisk well till the chocolate melts into a shiny, smooth glaze. Let sit or refrigerate to let it come to room temperature. It will thicken slightly.
Pour the glaze into the cake crumbs and mix well. It will turn into a sticky doughy mixture. Form balls and roll over cocoa, powdered nuts or flavoured cocoa powder. If you are serving this at a Child’s birthday party, make them cake pops, dip in chocolate and cover with sprinkles. My kids seem to have grown out of that now.
These are easy to make, travel well and make pretty gifts for Christmas or Thanksgiving. Besides you save the damaged cake.