Chocolate Truffle Cake With Rum Cream Recipe

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Servings: 12


Cost per serving $0.78 view details


  1. For The Cake:Butter and flour a 10-inch springform pan with 1 Tbsp. of the butter.
  2. Line the pan with waxed paper.
  3. Heat the chocolate and the remaining butter over low heat in a heavy nonstick saucepan. Pour into a bowl. Stir in the Grand Marnier, rum, vanilla and flour.
  4. Beat the egg yolks with half of the sugar in a mixer bowl till pale yellow. Stir into the chocolate mix.
  5. Beat the egg whites in a mixer bowl till soft peaks form. Add in the remaining sugar gradually, beating till stiff peaks form. Fold into the chocolate mix. Pour the mix into the prepared pan.
  6. Bake at 275 degrees for 1 hour and 20 min. Cold on a wire rack. Remove side of pan.
  7. For The Rum Cream:Beat the cream in a mixer bowl till soft peaks form. Add in the Grand Marnier, rum and vanilla, beating constantly. Add in the sugar gradually, beating till stiff peaks form.
  8. To Assemble:Slice the cake. Dust with the confectioners sugar
  9. Spoon a dollop of the rum cream on each serving. Garnish with orange zest.
  10. Note:My mother-in-law, Carolyn Burch, made this delicious dessert for a Sunday night dinner and I was so impressed I prepare it quite often now in the restaurant.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 76g
Recipe makes 12 servings
Calories 332  
Calories from Fat 205 62%
Total Fat 23.73g 30%
Saturated Fat 14.82g 59%
Trans Fat 0.0g  
Cholesterol 48mg 16%
Sodium 13mg 1%
Potassium 157mg 4%
Total Carbs 31.08g 8%
Dietary Fiber 2.8g 9%
Sugars 25.25g 17%
Protein 2.69g 4%
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