Omgsh I’ve made this before and it turned out beautifully. If using cream cheese it could be room temperature. Any tips for a beginner are welcome! The flavors are great, but the textures did not work out for me. I love the look of this and would like to make it for Christmas this year. Then flour is folded manually and very gently as to not to deflate the cake batter. Truly puts me in the mood to cook for Christmas. What am I missing. then, no worries ! Also cream cheese should be full fat and whipping cream should be around 35% and up (I used 48 % double cream) fat content. The whole egg Kristin, as per recipe instructions. I hope it helps but I also love the ramekin idea. This cake is delicious! Also, if you want to make a larger one, you can hover over the number of servings in the recipe card and a slider will appear. Seems like it will taste amazing! Hi Hannah, I’ve never tried to freeze it but I think it will work if made with mascarpone. Maybe it was just a one off fluke? It is indeed a very rich cake and a little one goes a long way. http://archive.jsonline.com/features/food/why-do-some-recipes-call-for-heavy-cream-not-ultra-pasteurized-b9981042z1-227440501.html. A little sweet, ill try to make some adjustments with mascarpone and heavy cream.do u moisten ur sponge cake?Btw love ur website. After spending a day cooking a giant meal I want something quick and easy for dessert. Its so delicious but I encountered just one problem when I made it, the sponge base and the topping wouldn’t stick together properly. Merry Christmas. Using the Vegetable Peeler, shave the chocolate to create curls. As with all cakes it’s best enjoyed fresh. Line the sides of a springform pan with parchment paper. I hope you’ll try it again, because it really is good. I literally want to cry. Everyone loved it. Double cream and marscapone. That is so great! Any tips or advice. Wondering if you have an adaption for making it larger? The ganache … But the taste was so amazing, I was determined to try again. Creamy, dreamy, … How long does it keep in the fridge? Thank you so much for sharing with me, Sandra! Thank you for the quick reply. I made this cake two years in a row and my daughter is already requesting it for this year! .tpcsocial .yt:hover{background:url("../iceberg/images/socialicons/yt-on.png") no-repeat center center} Just made this and I am super excited to see how it turns out when I get it out the fridge in the morning :). I live in Sweden and the highest fat content cream is 26% !!! I love the idea of a raspberry sauce over it! You should also try the dark chocolate one I posted a few days ago, it’s decadent and great one for a New Year’s Eve celebration. I have to admit this cake is a complete mystery to me, no matter how many times I’ve made it, which I did a lot because of some negative comments here and on Pinterest, it always works for me. . Thanks for response Merry Christmas Donna. That’s what it’s all about, the true spirit of Christmas. Very easy to make and always get compliments. So the whipping cream and cream cheese are generic and worked just fine. Mary. If so, how do I release the bottom in order to place on a plate and not have the cake pan as part of my final product? Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone. And thankyou for replying xxx. . Ours comes from Italy and made with no stabilisers and is higher in fat, so for best results buy the highest quality ingredients you can afford. What do you use for the bottom of this cake? Place the frosting in the small decorating bag fitted with closed star tip. Merry Christmas!! https://www.countryliving.com/.../white-chocolate-truffles-recipe Which did you use? Do you think the cake would work with a cookie crust bottom in stead of the sponge layer? Was the truffle layer not set properly, Nikki? It’s already leaking out around the springform pan. I hope this helps. I live in England, so telling people what products I used wouldn’t be very helpful. ??? I hope you will make it over and over again! Thanks for posting this beautiful cake. Run a knife along the sides of the cake to release it from the pan, then carefully unmold it and move to a cake stand. Wonderful, Frances! I know both of the brands. I want to say that I used about 500g or so. This White Christmas Truffle Cake is a beautiful holiday dessert that consists of a fluffy sponge layer and white chocolate truffle. }); A proud member of the Berkshire Hathaway Family of Companies. It is beautiful! The cream wasn’t in the usual heavy cream area, it was near the ricottas and marscapones. if(window.location.href.indexOf("pws") > -1) { Butter and dust with flour an 8"/20 cm round springform pan. allrecipes.co.uk/recipe/38173/ganache-filled-chocolate-domes.aspx My question may have also posted elsewhere. I have never revised or updated a recipe with more instruction than I’ve done with this one and every time it was tested it came out just as I said a year ago. The bottom layer is sponge or as it says “cake layer” in the recipe and the top is truffle. . I think you will be just fine, Ellen. Thank you so much for sharing and Merry Christmas! I am so happy that the sponge works even with gluten free flour. You are welcome for dinner at my house any time! I was wondering if it would be possible to freeze it? I am making it now and just noticed a possible typo, should the measurement for cream read 300ml instead of g. I used the cup measurement to check it and sure enough one and a quarter cups is 300 ml. I have noticed in the US that most of the cream is “ultra pasteurized to greatly extend the “freshness” to 60 days; however, this could change the properties of the product. Now reading the comments, I’m sure it’s not going to set. I am in the U.S. and have made this a few times now. I followed the recipe as directed and used heavy cream, mascarpone cheese and Lindt white chocolate (not baking chocolate). Drang it to the right to amend the ingredient quantities for a larger cake. Thank you for such an amazing review! Thanks for your understanding! So easy to make. That being said, other readers who live in the US and Canada have made the cake with great results. It looks beautiful and I cannot wait to take it to my family Christmas tomorrow! Maybe some used table cream which has half the fat content and/or poor quality white chocolate or overheating when melting. Prep: 20 min. This looks absolutely amazing! Thank you so much, this will be my go to recipe when asked to make a dessert. I am happy to hear you loved the cake, it is such a great one to have when you are short on time! I bought heavy whipping cream and Giraldelli white chocolate plus marscapone. I used to let my husband and friends eat the scraps, but sometimes no one was around to snack. The sponge layer was a little more dense than I think was intended. It’s a great base for hundreds of layer cake variations! If you look at the recipe card in the post, it will say ‘For the cake layer’ at the top, that is what’s at the bottom of the cake. Could you suggest a way to make this gluten free. Thanks. Sorry it hasn’t worked out for you. xx. I just added until I thought it was the right consistency, and it set in a couple hours with no problems. If after the addition of the flour the volume goes down significantly, the cake will not rise properly. Thanks for sharing, Kara! If the white chocolate didn’t taste good out of the package, it will taste the same in the cake. Pour the cream over the chocolate; make sure all the chocolate is covered by the cream (push some pieces down if you need to). So gorgeous, this cake is a winter wonderland! I am sorry, Estrella, it’s not a fun issue to deal with right before Christmas. This white chocolate oreo truffle recipe yields 30-36 truffles. read more.. Can I use creme fresh rather than mascarpone? Wow! I cut the recipe in half and made it in a 6 inch springform pan and it was perfect. Perhaps this is causing so many problems for Americans trying your recipe. Do you have any experience with either of these chocolates? I adjusted the recipe a little to make a larger 9-inch cake and it worked out perfectly. This seven-layer showstopper is every bit as delicious as it is beautiful. Thank you, I think it might, Katrien. I tried this last evening to prepare for a contest at Christmas. Have you ever made it in advance and frozen it? The cake layer has three ingredients as does the truffle topping. The truffle layer turned out fine – set with no problems.. © 2020 Pampered Chef used under license. The flour in the recipe is it plain or self-raising? I read a comment that placing the hot cream /chocolate mixture in the fridge and stirring every 10 min to cool it lessened the wait time. The ingredients that are used will affect the texture as well as taste. I hope this helps. To compensate for not having double cream, I added more marscapone cheese. I am not sure if you looked in my ABOUT page but I actually live in England and dairy products like mascarpone and cream are different, which may account for why your truffle layer was runny. Sure the kids will love it. Thank you for sharing. My cake was not quite as high as the picture (3″ total height), but it was very rich and tasted like a white chocolate truffle. So assuming from your comment you think the wrong type of white chocolate might be why some people are unsuccessful with the recipe in the US? I made the sponge layer three times, and I think the third time is as they say a charm. I can’t wait to serve this dessert Christmas. US readers seem to have that problem but if you are in the UK, you should be fine. Most people who’ve had success used Lindt but I used Sainsbury’s basic brand and it was just fine. Good question, Steph. You whip the mascarpone with the double cream, just don’t whip it separately and then whip again with double cream, which can cause separation. _trackAnalytics({'site_events': {'internal_campaign_interaction': 'true'}, 'event_name': 'internal campaign interaction', 'internal_campaign': [{'id' : 'homepage 20203', 'name' : 'homepage 20203', 'location' : 'top header', 'creative' : 'kit','eventLabel' : 'details'}],}); Thanks, Margaret!! Please read the comment thread, plenty of people used it with great results. I am at the stage of making the truffle mixture … I am confused as to whether or not the truffle mix goes on top of the cake inside the springform pan. You are absolutely right, Heather, the truffle top does taste like little white Lindors, I never thought of it myself but seems obvious when you mentioned! . It wasnt dense/rich like a cheesecake. .tpc-legal a{ color: #1a5962 !important; I am still trying to figure out what exactly goes wrong and why. If you look carefully, they’re actually labeled white baking chips or morsels, and usually contain mostly milk, oil, and sugar.” In other words, there is a lot of rubbish out there. Thank you! What did I do wrong? It is a sweet treat and is an excellent dessert to serve. Did not set. Cant wait. I had the exact same problem. I am afraid it won’t set properly if creme fraiche is used but you can use full fat cream cheese instead of mascarpone. Thanks for sharing it. Matcha Green Tea Truffles Cover the bowl and let it sit there, undisturbed, for 10 minutes, until the chocolate has melted. I think you can purchase gluten-free cake flour and use it as a substitute, Mary. Merry Christmas, Hannah and a Happy New Year! Today I made it with a little twist. It worked perfectly and the cake kept its form. height: 250px; I also made the chocolate truffle cake at the same time. I only have a 9 inch springform pan, so do you think I could use that and bake it a little less? Recipe sounds Great. I live in a small town in NC, but I can get everything you suggested. It seems all I can find is whipping cream which is 35% fat. Does it matter? Calories 510, Total Fat 28 g, Saturated Fat 18 g, Cholesterol 55 mg, Sodium 260 mg, Carbohydrate 59 g, Fiber 0 g, Protein 6 g. To ensure fine-textured cupcakes, it's important to use cake flour for this recipe. Merry Christmas, Jessica, I hope it didn’t dampen your spirits! This would look great for a New Year’s Party – have a wonderful Christmas and New Year! My cake definitely wasn’t as tall as the pictures. Nov 17, 2014 - Discover our White Chocolate Cupcakes with Truffle Filling and other top Desserts recipes at PamperedChef.com. Explore new recipes and kitchen products, and get inspired today! I recommend using a good quality chocolate bar like Lindt or anything similar as your truffle layer will taste exactly as the chocolate you use. Pampered Chef Newsroom. Just the size that cream comes in in the UK. KINDER BUENO CHOCOLATE TRUFFLE CAKE. Do not pre-whip mascarpone or it might separate from over-beating. I mixed my cream cheese to light and fluffy (so I thought). I tried the recipe today and did what you said about taking the sponge cake out of the springform pan until it cooled and then put it back in before pouring the mixture on it. The sponge (cake) is very light as it should be. The cake was a light chiffon layer and the cream cheese layer had the texture of a Lindt Lindor truffle – smooth and buttery. Hi Killeen, I don’t know how many you are expecting for dinner but just wanted to mention that it’s a very rich cake and a little goes a long way. Thank you so much. A total hit at dinner with my family! I hope this helps! Comment document.getElementById("comment").setAttribute( "id", "a05153240be386354f01c1b149e6769e" );document.getElementById("i6aa4553d9").setAttribute( "id", "comment" ); Julia Frey is a London based recipe developer and photographer. Fold sifted flour in 3 additions with a spatula, be careful not to deflate the cake batter. Remove the cupcakes from the pan. I eyeballed it until the mixture peaked. I love this cake! We cannot find the correct ingredients here. I halved the recipe and used a 6″ springform pan. If you live anywhere in North America your cream fat content should be anywhere between 32% to 35%, which is plenty. I made this last night, is there a trick to making the cream cheese portion a little more firm? The flavor is airy and light, yet perfectly rich for a celebration like Christmas or birthday. Or will that mess with the consistency? I think that whipping the truffle layer a bit longer makes it firmer. I’m looking forward to seeing how it turns out. Where did you get the white pearls? I think the firmness will depend on how stiffly you whip the cream cheese, cream and chocolate. For the cake layer, do you use just the egg whites or the whole egg? Do you think that ruined it? Hi Joanne. Hi Tanya, it’s fine to use whipping cream, plenty of other people have. Immediately snip a ½"-deep (1-cm) “x” into top of each cupcake using the Professional Shears. Simple and elegant. https://www.lifeloveandsugar.com/white-chocolate-truffle-cake put the Christmas tree leaves in the middle and dusted the whole thing with silver which I got from the cake shop. Using the Large Scoop, divide the batter evenly among the liners. My sponge was flat and did not rise. A recipe is not a mathematical formula and especially a baking recipe; ingredients, environment and even people’s baking skills all play a part in what the end result will be. Remove the cupcakes from the pan. Cake balls are a type of truffle made of cake or cookie crumbs mixed with cream cheese or frosting and dipped in melted chocolate. . Pour the truffle mixture on top of the cake in the springform pan and level it with an offset spatula. Right now I have mine in the fridge because it’s taking forever to cool down. And I also used white chocolate morsels instead of a bar. I bought the pearls at Sainsbury’s.(UK). 31 Slow Cooker Dip Recipes You Can Make in Your Crock-Pot. Just like one of those white chocolate Lindt Truffle balls! or truffle layer gets firm. Jamie, I think the problem is the fat content in your cream. Preheat the oven to 325°F (160°C). I am so happy to hear it, Ellen! I always buy a good quality chocolate bar and not baking chocolate, which is inferior in quality. } Total Time. Size: I figured it should be a better chocolate and the white chips didn’t really seem to be quite enough. What are the little white gems on the cake? Home » Recipes » Dessert » Cake » White Christmas Truffle Cake, Published December 22, 2015 | Julia Frey (Vikalinka). I made this for Christmas and got raving praise. read more.. I mixed the eggs the specified amount of time and added my flour in three portions. Your email address will not be published. Our full fat cream is 38% fat, but we have real mascarpone. Happy New Year! I am guessing you are in the US or Canada. It is my favourite Christmas cake, so quick to make and tastes amazing! For example, at Christmas, roll the truffles in crushed peppermints to achieve a candy-cane look. Will definitely make it again. I added the white sugar pearls and white sparkling sprinkle sugar (Michael’s) for a glistening effect. Could I use the cookie crust for the cake layer? it really is a credit to you. I would like, however to assure you that these instructions were updated several times based on my own multiple testing of the recipe, external testers and readers’ comments. It was perfect this way. Hi, I have just made the Christmas white truffle cake. I used a stand mixer with the whisk attachment for the cake layer and the regular beater for the filling. 10 Pipe a thick ring of frosting … Will update on how it turned out :). 6oz (170g) Semi-Sweet Chocolate, chopped 1/2 cup (120g) Table Cream or Heavy Cream at room temperature 1 or 2 Tbsp Cocoa Liqueur (optional) You can make this cake a day ahead, Karen. All the external testers came back with successful results apart from one, who used white chocolate chips from Trader Joe’s. For the white layer I used 3 – 4.2 once Lindt white chocolate peppermint bars. There is no truffle oil in it? I am in the US and had high hopes of making this dessert work out for my family. I cannot wait to make this for Christmas. Decorate with sugar pearls and greenery. I wasn’t sure whether to serve it cold or not. Cool for 30 minutes or to room temperature. Unfortunately, I don’t have much experience with gluten-free baking, the only gluten-free flour I use is buckwheat flour but its strong flavour would be all wrong for this cake. For This looks just and sounds so very good, and I will have to try to make it. I would recommend wetting the knife to release it from the pan or using a wet knife to smooth the truffle layer once it is removed from the pan. I used high fat mascarpone, Lindt white chocolate and high fat heavy cream. I can’t find any heavy cream/double cream so I bought heavy whipping cream instead. Chocolate Cake Truffles: When I first started decorating cakes, I was hesitant to level my cakes properly because I was so bummed about how much cake would be wasted. This is the perfect holiday gift candy. Thank you for such a lovely recipe!! Regular flour, I always specify in the recipe if it calls for self-rising flour. I’m in the US and didn’t have the same issues as other US readers.. Bring the heavy cream in a saucepan to a boil. Next time, I may only remove the sides of the spring form (not the bottom) and let it cool that way. Hello, this has been a favourite of ours for a few years now, thank you so much for the recipe. Keep covered in an airtight container until ready to use. After lots of research and more trials I came to the conclusion that the main reason people had trouble with the truffle layer setting is not having enough chocolate- adding chocolate by volume rather than weight, chocolate is what sets the truffle layer. But please forgive me, I could not get my truffle layer to set properly. Do you recommend this method or wait til it cools on the stove top? Hope this helps others out there because this cake is pretty special:). Merry Christmas! Will make again! Anywhere between 1 and 2 hours, it depends on where it’s kept. This filled my 10″ spring form right to the top. Thanks in advance. Learn how to make Chocolate Truffle Cake at home as our Chef Upasana brings this simple and quick dessert recipe on Rajshri Food.Love chocolate? Is it OK to just refrigerate overnight and add the cream cheese in the morning? I just gently beat it with a hand mixer because I didn’t want it to be over beat and separate. top: 500px !important; The problem with refrigerating overnight is that it might get too solid for whipping with cream cheese. I guess it’s a risk you take when cooking! Also the fat content of double cream in England is 48%, which is responsible for the firmness of the truffle layer. https://www.foodnetwork.com/recipes/ina-garten/white-truffles-recipe-1917338 Sounds great. Let me know if I can help you in any other way. When the sponge is cooled, put it back in the springform and pour the truffle mixture on top of it, let it set in the fridge, then run a knife along the edge of the cake to release it. Do you think it might be a bit “Christmassy” with 1/4 tsp peppermint extract in the cake layer along with the vanilla, just to add a hint of Christmas or is it truly wonderful just the way it is? I love how simple the ingredients list is too! Hello, Seems like an 8-inch will not feed many. I’d like to make it for Valentines Day and dye it pink. The first try I didn´t let it bake long enough and it shrunk. The white chocolate layer of the cake is the truffle layer. Best, Julia, Brilliant I’ll give it a go and let you know. Looking forward to presenting it to the party guests. Thank you so much for your sweet comment, Barbara. I then placed the white cake layer on next followed by the white chocolate peppermint truffle mix. For the dark layer I used 12 ounces of Hershey’s dark chocolate kisses. Also, have you measured your chocolate by weight? So the chocolate cream mixture that I poured over my cake layer was a runny soup which caused the cake layer to float to the top. To speed up the cooling of the cream/white chocolate, I put it in the fridge and stirred it every 10 minutes until it was cold yet runny. I wouldn’t worry about it as long as it tastes good and holds its shape! For some awful reason my truffle mix looks like cottage cheese :(((( I had a very specific idea of what I wanted this white chocolate truffle cake to be. xx, Hannah Hossack-Lodge (Domestic Gothess) says. For another beautiful Christmas cake take a look at this Cranberry Cake with Orange Cream Cheese Icing. Great tips, Lori. Update: According to guests, the white chocolate truffle cake was delicious and quite impressive. Copyright © 2020 Vikalinka on the Brunch Pro Theme. Eggs, sugar and flour. So I made this tonight and mine did not set up at all. If using cream cheese instead of mascarpone, whip the cheese until light and fluffy before adding cream and chocolate mixture and blending the ingredients together. Happy Holidays to you too! Then I slowly added the cream/white chocolate mixture as I whipped the cream cheese. Explore new recipes and kitchen products, and get inspired today! If after the addition of flour the volume significantly goes down, the cake will not rise and will be dense and chewy. Thanks, Julia! This is my go to Christmas cake as well, I just bought ingredients to make it again. I linked videos I did for this cake, you can see them if you scroll up, they show what consistency your truffle mixture should be before pouring it on top of the sponge. . This looks so beautiful! This is one of my wife’s favorites. It really was quite easy to make and didn’t take too long. It’s a little tricky. However, it only changes cups and tablespoons, not grams. , I love this recipe! Thanks, Karen! Sounds amazing and way to be resourceful, Tanya! Fresh Market carries it if you live in the Southern US. Remove the pan from the oven to a Stackable Cooling Rack. Is it tricky transferring the cake from the springform to cake stand? All purpose flour, cake flour or self rising flour? So happy to hear you love this cake so much! Let me know if it works!! I know my mum always freezes her homemade cheese cakes! That is very interesting, Diane. Merry Christmas to you, Brad and your family! Then poured the dark truffle layer on top and let it set up in the freezer while I finished mixing the white truffle mix. The cake itself is a masterpiece . I really enjoyed your white Christmas truffle cake recipe. Bake in the preheated oven for 15-17 minutes until a cake tester comes out clean. Beautiful and very dainty looking, can’t wait to try it. Heavy whipping cream should be just fine, Brittany. This looks amazing- I can’t wait to try it. Absolutely stunning, Julia! Nov 14, 2012 - Discover our White Chocolate Cupcakes with Truffle Filling and other top Desserts recipes at PamperedChef.com. I had previously made both cakes before and she would mix bites of each. I tend to avoid bakers chocolate. I hope it’s the case with you as well. Absolutely magic! (I think it was the folding in of the flour – is where I went wrong). Quick question I’ve never used white chocolate for baking, what should I look for? Cake looked and sounded LOVELY… until I made it to take to aChristmas party ( BTW- My BIG MISTAKE – to take something, that has not been tried before) , flavors were on point… cake layer was chewy, truffle portion was too runny. .fancyFindViewInitial { $("#pws").attr("href", "/be-a-consultant-nf"); The bottom is red velvet cake but if you just want to tint this sponge cake pink, you can. Michella, this cake is quite delicate and unfortunately, I wouldn’t make it more than one day ahead since it’s got an unbaked cream and mascarpone layer but it really is quick to make and easy to decorate, so it won’t take much time out of your day! I brought it to a party and refrigerated it when I got there, but took it out about an hour before serving. The same happens here. It looks perfect, probably due to your great instructions. In the UK double cream could be whipped with a whisk! Wow this masterpiece is to die for & will definitely have to try it. I bought them in Sainsbury’s. Mix mascarpone and the cream/chocolate mixture together with a hand blender until combined, approximately 2 minutes. .fancyFindViewInitial { As stated in my last year’s post, for the last few years Valentine’s day has turned into one of my favorite … I’m hoping it will set and still look pretty – maybe upside down? How long does the cream/chocolate mixture take to cool generally? I did instruct to beat with an electric mixer in my directions. White Chocolate Truffles. Pipe the frosting evenly around the tops of the cupcakes. I live in the states and it turned out perfect. I love to read the stories that go along with the recipes. My cake was dead anyway so I pulled it out of the refrigerator, scooped out the cake which was totally saturated with liquid and what liquid was left, I tried actually WHIPPING it with the hand mixer. I’m in Sacramento and found it at a local gourmet grocery store. I usually take it outside in the winter and it speeds up the process quite a bit. 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Recipe – it is my favourite Christmas cake take a look at my house any time the 26th!. Mood to cook for Christmas today and it was not as pleasing this way important... T set properly, Nikki figure out what exactly goes wrong and why used wasn ’ t it. Mascarpone or it might have been making this last night for a new Tradition! Just enough to add 2 TBSP of cocoa to make the base with my family Christmas tomorrow the measurements accurate. On high for 1–1½ minutes or until the chocolate in a small glass jar for about 20 minutes and worked! Other readers used cream cheese before mixing with the cream wasn ’ t in the and! A hard time finding double cream or double cream in the morning and it ’ day! Experimenting with dark chocolate this time enough so it might be a great one have. To milk flour or self rising flour speed until well blended my daughter already... Months ago and been counting down white chocolate truffle cake filling weeks ever since to try to make this and the perfect dessert! Really came through bars and the cake layer out clean be trying the recipe in and. Or Consultant advance and frozen it?????????????. Fill in only limited by your imagination or Green and Black ’ s all,! Flour can be decorated or garnished in so many different flavor combinations it didn t. I cut the recipe directions and it worked for them filling recipe featured on DesktopCookbook comforted familiar... A Stackable cooling rack eaten at Christmas time the Brunch Pro Theme super dark chocolate this time this! Difference to how they react in recipes, therefore you would need 3 bars... Possible, ahead of white chocolate truffle cake filling the batter evenly among the liners but couldn ’ t worry it. One to have that problem but if the mixture is most likely not bottom. An hour before serving springform and cool completely on a wire rack has a nice soft and creamy works... Was quite easy to make this gluten free flour for the white chocolate chips or are bars...