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Flourless Chocolate Truffle Cake--I'M IN HEAVEN!! - Page 2

post #16 of 24
No problem, I saw everyone was anxious for the recipe so I thought I would go ahead and post it!
post #17 of 24
I am eating this cake right now. I am a little concerned about how it turned out though. Is the middle supposed to be really soft and kida wet still?
I've never baked a cake in a water bath before so I don't know if cakes baked like that are always soft. Or did I do something wrong.
It is still very delicious!!!! Tastes like a brownie.
post #18 of 24
Thread Starter 
mine did the same thing....but once I froze it overnight and then added the raspberry icing and chocolate glaze.....it was more like a very thick fudge brownie.
post #19 of 24
Thanks Pinkbunny. That makes me feel better asbout it.
post #20 of 24
yes, it is soft and moist cake. Makes you feel naughty eating it. like you're eating it before it's completely baked. For sure it doesn't need much on top if anything.
post #21 of 24
Pinkbunny - Do you bake it longer than the 40 minutes? Mine's in the oven right now but I'm nervous about it not being done when the 40 minutes are up. I've read that it seems soupy. Also do you freeze it after you turn it out of the pan or do you freeze while it's still in the pan. Thanks! I'll let you know how it turns out.
post #22 of 24
Ok. so my cake was in the oven for 1 hour and 30 minutes. Everytime I thought I should take it out, the middle was still very loose. I could tell it was not even close to being done in the center. I finally took it out after 1:30 minutes and let it sit on a cooling rack for 20 minutes. It still was loose. I didn't invert it onto a plate b/c I knew there was no way it would hold it's shape. So I covered it with plastic wrap and stuck it in the freezer. I'm afraid I won't be able to invert it after it's been frozen but I figured it would be one big slop if I did invert it before freezing. What is going on here. The recipe looks so good and I just want to make it work but I don't know what I'm doing wrong. I following the recipe to the T. Please help if you've been successful with this cake.

Thanks! Jen
post #23 of 24
Thread Starter 
i haven't made this in awhile, but i do remember that it took much longer to cook then the recipe suggested and it was really soft....kinda like you said. but when the toothpick comes out clean....then i remove, let cool, and cover in saran wrap and place in freezer overnight. it is a really soft....almost like a soft fudge texture....not really a cake texture. it will firm up overnight w/o any problems.

i hope this helps! let me know if you have anymore questions!
post #24 of 24
Oh my, this sounds delicious!! icon_smile.gif
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