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    Home » Cake Recipes

    Salted Dark Chocolate Truffle Cake

    BY: Ben Rayl PUBLISHED: 30 Aug, '17 UPDATED: 16 May, '21 3 Comments

    RecipePrintComments
    5 from 2 votes

    This is by far one of the best chocolate truffle cakes I’ve ever had.  I’m obsessed with salted desserts at the moment, and even though salted caramel is all the rage I also am a huge fan of sea salt and dark chocolate.  The chocolate in this cake is intense, it’s definitely meant for a true chocolate lover.

    A recipe for salted chocolate truffle cake.

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    This cake is super easy to put together and it’s so deliciously rich and creamy.  While you’re welcome to leave the salt off the top of this cake, I fell it really does help bring out the intense flavor of the chocolate and it’s what really takes this cake over the top.

    A recipe for salted chocolate truffle cake.

    Salted Dark Chocolate Truffle Cake

    This is by far one of the best chocolate truffle cakes I’ve ever had.  I’m obsessed with salted desserts at the moment, and even though salted caramel is all the rage I also am a huge fan of sea salt and dark chocolate.
    5 from 2 votes
    Print Pin Rate Save Saved! Share
    Course: Cake, Dessert
    Cuisine: American
    Prep Time: 25 minutes
    Cook Time: 4 hours
    Total Time: 4 hours 25 minutes
    Servings: 8 servings
    Calories: 540kcal
    Author: Ben Rayl

    Ingredients
     

    for the crust:

    • 1 ½ cups graham cracker crumbs
    • ½ cup almonds - chopped
    • ¼ cup brown sugar
    • 5 tablespoon butter - melted
    • ¼ cup unsweetened cocoa powder

    for the filling:

    • 12 oz bittersweet chocolate - roughly chopped
    • 2 tablespoon butter - cut into small pieces
    • 1 tablespoon brown sugar
    • 1 ¼ cups whipping cream
    • 1 teaspoon vanilla
    • ½ teaspoon sea salt
    • for garnish flaked sea salt

    Instructions

    make the crust:

    • Preheat oven to 350°.
    • Combine the first 3 ingredients in a large bowl, mix well, then stir in the butter and cocoa powder.
    • Lightly butter or spray a 9" round spring form pan, then press this mixture firmly into the bottom.
    • Bake for about 10 minutes, or until lightly browned, then allow to cool while making the filling.

    make the filling:

    • Put the chocolate, butter, brown sugar and cream together in a medium sized heat proof mixing bowl.
    • Place this bowl over a pot of boiling water, and stir with a spatula until the mixture is melted and combined, remove the bowl and let cool for a few minutes.
    • Stir in the vanilla and sea salt, then pour this mixture into the spring form pan over the cooled crust, spreading evenly.
    • Refrigerate uncovered for about 3 hours, then cover with plastic wrap and refrigerate another hour or two - or overnight.  Remove from fridge about 30 minutes before serving and sprinkle flaky sea salt over the top.

    Nutrition

    Calories: 540kcal | Carbohydrates: 48g | Protein: 7g | Fat: 37g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 284mg | Potassium: 430mg | Fiber: 6g | Sugar: 28g | Vitamin A: 590IU | Vitamin C: 1mg | Calcium: 112mg | Iron: 4mg

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      Recipe Rating




    1. Anne

      January 15, 2018 at 6:15 pm

      Your instructions don't say when to add the cocoa powder.

      Reply

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    Chef Ben Rayl

    Hi, I'm Ben!

    I believe comfort food unites us, and I want to inspire you to cook at home with everyday ingredients. It is easier and takes less time than you think, costs less than eating out, and tastes a million times better.Read More

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