If you love Chocolate, then this cake is for you.This chocolate truffle cake is creamy and smooth with rich chocolate flavor. and is perfect to the crunchy nut crust. And with raspberry sauce ….it’s like a party in your mouth. I used 9 x 2 ¾ spring form baking pan.
Ingredients:
1 cup softened butter
1/2 cup powdered sugar
1 1/2 teaspoon vanilla
1/4 teaspoon salt
2 1/4 cups Gold Medal® all-purpose flour
1 cup finely chopped roasted walnuts
additional powdered sugar for rolling
Recipe directions:
Heat oven to 400ºF.
Cream butter in a large mixing bowl.
Add the vanilla then gradually add the 1/2 cup powdered sugar
Gradually add flour and salt to the butter mixture.
Add the walnuts and mix well.
Shape dough into 1-inch balls and place 1 inch apart on ungreased baking sheets.
Bake 15-17 minutes or until edges are very lightly browned.
Remove the cookies from the baking sheets and roll in powdered sugar while still hot.
Cool on wire racks and roll cookies again in powdered sugar.
***Once cookies are completely cooled, they may be stored in a closed container for up to 1 week.
***These rich tiny cookies are extra-special when made with roasted Hazelnuts.
***Special treat your cookies by adding coconut for coconut lovers. Toast 3/4 cup coconut by baking uncovered
in a pan at 350°F for 5 to 7 minutes, stirring occasionally, until golden brown. Let coconut cool before adding to the dough.
On well floured surface roll the ball (dough) into a really thin crust . Using a dinner plate or any other round dish,cake pan or lid place it upside down on the crust and cut around it.
Sift a little of flour on to a baking sheet (upside down) or use parchment paper, Transfer the dough to a baking sheet, if you still have enough space transfer the cut off edge of the crust too, you will use that for crumbs that will go on the top and sides of the cake. Bake until golden brown. Repeat the steps for the rest of the dough. |
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Syrup:
3/4 cup water
1 cup dark brown sugar
2 tablsp. heavy whipping cream
½ teasp. ground cinnamon
French Toast:
8 slices of apple cinnamon bread cut into ¾ inch thick ( you can use any other bread, other one I like is raisin bread from panera bread)
4 eggs
¾ cup whipping cream
1/2 cup whole milk
2 tablespoons powdered sugar
2 tablespoons butter
pinch of salt
1 tablespoon vanilla, rum or brandy (optional)
mascarpone
powdered sugar, for dusting (optional)
For the syrup: pour in the water and brown sugar in to medium saucepan.bring to a boil on a high heat.boil for 8-10 minutes until the syrup reduces to approximately 1 cup.remove from heat and whisk in the cream and cinnamon if you like.
French toast:In a medium bowl,whisk the eggs. Add the cream,milk,sugar ,salt,and rum,brandy or vanilla and whisk until well combined.
Melt 1 tablespoon butter on a large nonstick griddle or a pan over medium heat. Dip slices of bread in to the mixture, turning allowing both sides to absorb the mixture. Griddle until they are golden brown.
Transfer the French toast to plates.put a dollop of mascarpone on top of each. Dust with powdered sugar if you like, and pour the syrup over and around the French toast.Serve with fresh berries and Enjoy!
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