Warm Chocolate Truffle Cake with Ganache

Disney Park Recipe:

Location: Pastry Chef Jorge Sotelo – Napa Rose – Disney’s Grand California Hotel and SpaDisneyland

Source: Disney Parks Blog

Ingredients Ganache:

  • 4 ounces Scharffen Berger bittersweet chocolate

  • 1/2 cup heavy cream

Ingredients Truffle Cakes:

  • 1/2 cup plus 6 tablespoons unsalted butter, softened (extra for ramekins)

  • 6 1/2 ounces Scharffen Berger bittersweet chocolate, chopped fine

  • 5 large eggs, room temperature, separated

  • 1/2 cup sugar, divided (extra for ramekins)

  • 1 tablespoon all-purpose flour, sifted

  • Favorite ice cream, for serving

Instructions for ganache:

  1. In a medium heatproof bowl, place the chocolate.

  2. In a small saucepan over medium heat, bring the cream to a boil. Pour the heated cream over the chocolate. Stir with a rubber spatula until the chocolate is melted.

  3. Let cool at room temperature. Let cool until 70F.

Instructions for chocolate truffle cakes:

  1. Preheat oven to 375F.

  2. Lightly butter 8 (3/4 cup) ramekins. Lightly coat with sugar. Place on a baking sheet.

  3. In a double boiler, bring water to a simmer. In the top of the double boiler, place the butter and 6 1/2 ounces chocolate. Slowly stir until the chocolate is melted.

  4. In a large bowl, whisk the yolks and 1/4 cup sugar. Whisk until smooth and slightly thickened. Stir in the flour.

  5. Ladle a small amount of melted chocolate into the egg mixture. Whisk until its combined. Repeat until everything is mixed together.

  6. In a medium bowl, combine egg whites and 1 tablespoon sugar. Whip together on medium speed until soft peaks are formed.

  7. Slowly add 1 1/2 tablespoons sugar to the egg whites and whip. Increase the whipping speed to high and slowly add remaining 1/2 tablespoons sugar. Whip until stiff peaks are formed.

  8. Carefully fold egg whites into the chocolate mixture. Do not overwork.

  9. Divide the batter among the ramekins. Bake for 9 to 10 minutes. The tops will become puffy and the center will become soft. Be careful not to overbake.

  10. Finely chop the remaining 4 ounces of chocolate.

  11. Cut around the edges of the ramekins to loosen the cake. Flip the cake upside down on a plate.

  12. Top with a 1 tablespoon of ganache. Serve with ice cream. Serve immediately and warm.

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2 thoughts on “Warm Chocolate Truffle Cake with Ganache

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