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Yes I know it isn't months until it is officially Spring and I wince as I write of how beautiful the weather is here in Los Angeles, because I know Winter is still in full force for all my friends on the East Coast and in the Midwest. But hopefully this will serve as a reminder of what is to come! Shedding off the layers of black and gray, this is my first outfit with Spring in mind. Tell me what you think! Xx
Happy Valentine's Day! Please enjoy my latest video, a delicious chocolate recipe that is decadent and sinfully sweet.
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Chocolate Truffle Cake Recipe
- 3-1/2 ounces bittersweet chocolate, chopped
- 1 teaspoon egg yolk
- 3 tablespoons heavy cream
- 2 teaspoons vanilla
To Make the Truffles
Melt the chocolate in a double boiler over barely simmering water (don't let the water touch the bottom of the bowl or the chocolate will get too hot). Remove from the heat and add the egg yolk. Whisk until just blended, being careful not to overmix, or the chocolate will become stiff and hard to work with. In a small saucepan, bring the cream and the vanilla just to a boil. Whisk the cream mixture into the chocolate mixture until smooth and shiny. Transfer the mixture to a smaller, deeper bowl. Refrigerate for at least 4 hours or overnight.
Using a large melon baller, form 3/4-inch balls from the truffle mixture. Flatten the shaped truffles slightly into fat discs and refrigerate until ready to use. (The truffle mixture will keep, refrigerated, for up to 2 weeks.)
- 6 ounces bittersweet chocolate, coarsely chopped
- 6 tablespoons unsalted butter
- 3 eggs
- 3/4 cup sugar
- 1 teaspoon vanilla
- Pinch of salt
- 5 tablespoons plus 1-1/2 teaspoons cornstarch
To Prepare the Cakes
Preheat the oven to 325 defrees F. Melt the chocolate and butter together in a double boiler over barely simmering water (don't let the water touch the bottom of the bowl, or the chocolate will get too hot). Meanwhile, whisk together the eggs and sugar in a large bowl until the sugar dissolves. Whisk the chocolate mixture into the egg mixture, then gently whisk in he cornstarch just until blended. (Don't overwhisk, as too much air in the batter can cause the cakes to rise and fall too sharply.)
Line a baking sheet pan with parchment paper. Place six ramekins on sheet pan. Divide two thirds of the batter among the 6 dishes. Drop a truffle into the center of each dish and cover with the remaining batter until the mold is three fourths full. Bake for 10 to 15 minutes, or until the tops have formed crusts but the cakes are still soft to the touch. If serving the cakes immediately, let them cool slightly. If using souffle dishes, leave the cakes in the dishes. Let cool completely if serving later.
If necessary, reheat the cakes in a preheated 350 degree F. oven for 3 minutes.If using souffle dishes, serve the cakes in the dishes. Serve with whipped cream or a small scoop of ice cream.