Ingredients
- 1/4 cup butter, softened
- 1 cup sugar
- 2 ounces unsweetened chocolate, melted and cooled
- 2 eggs, separated
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- TRUFFLE MOUSSE:
- 2 cups (12 ounces) semisweet chocolate chips
- 1-3/4 cups heavy whipping cream, divided
- 3/4 cup sugar
- 1/2 cup butter, cubed
- 1 tablespoon instant coffee granules
- 5 egg yolks, lightly beaten
- 3 tablespoons vanilla extract
- 1 envelope unflavored gelatin
- 1/3 cup cold water
- 14 to 16 Pirouette cookies, cut into 1-1/2-inch pieces
Reviews
I made this last year-it's a lot of work but INCREDIBLE! Was wondering if anyone knows if you could freeze this recipe???
I make this cake every year around Christmas/Thanksgiving. It's a bit difficult of a recipe but every bite is worth it. I have never tasted a dessert so rich and delicious. I made one for the postman who shared it with his coworkers, and they loved it. He doesn't even deliver our mail anymore but stops by around the holidays to ask if I will make them all this cake again this year. Now, not only does the post office get a cake each year so does the staff at my son's school and the my husband's coworkers! I
I made this yesterday,it's very good.I will make it again.