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This
cake consists of four parts: cake, chocolate base (drizzle),
caramel glaze and toasted coconut. Truffle chocolate needs to be
made ahead and chilled for several hours in your refrigerator.
The cake should also be made ahead of time, cooled to room
temperature before you apply the glaze. Both can be made the day
before and stored in your refrigerator.
To assemble, use
3/4 of the Truffle Chocolate to make a base for the bunt cake to
sit on. To do this, you can put cake back in the bunt form and
apply truffle to bottom and remove it when it forms, or create a
pattern with wax or parchment paper and build the base on it.
This part must be completed before you start the Caramel Glaze.
The Glaze is applied to topside of cake quickly before it starts
to set and toasted coconut is applied to glaze immediately.
After glaze sets, warm remaining Truffle Chocolate and drizzle
over cake. Return to refrigerator to set.
Cake should be kept
refrigerated until no more than 1/2 hour before you serve. If it
needs to be out longer than that, the Truffle Chocolate will
become too soft. If that is the case, adjust Truffle recipe to
allow more chocolate and less cream.
Cake
directions: Preheat
oven to 350 degrees. Butter bunt pan and dust very lightly with
flour. In a bowl, beat butter until soft and light, beat in 1/4
cup sugar till mixture whitens. Beat in yolk, one at a time,
then beat in vanilla. In a separate bowl, combine hazelnuts and
cookie crumbs and fold these into batter by hand. Beat egg
whites at medium speed until white and opaque. Increase speed
and beat in remaining 1/4 cup sugar in a stream. Continue to
beat until whites hold a firm peak. Stir a quarter of the whites
into the batter, then gently fold remaining whites into batter.
Pour batter into prepared pan and bake for 30-40 minutes until
cake is well risen and firm. Unmold to rack to cool.
Truffle
Chocolate directions: Cut
chocolate into fine pieces and set aside. Combine remaining
ingredients in a pan and bring to a boil. Remove from heat, add
chocolate. Allow to stand for five minutes. Whisk smooth and
pour into bowl. Refrigerate until thickened. Whisk gently by
hand before using.
Caramel
Glaze directions: Melt
butter in pan, add sugar and water and stir until sugar is
dissolved. Bring to a boil. Cover and cook for about three
minutes until the steam has washed down sides of pan. Uncover
and cook, without stirring, to the softball stage, 234 degrees. |
