To start off a week straight of cake recipes, I’m proud to share my “Blood Orange Truffle Torte” recipe!
This recipe made its debut in the February issue of Plymouth Magazine, where it was not only featured in a several page spread, it starred on the cover!
This cake has been a favorite offering of Celebration Generation since its creation, and has earned many rave reviews by those who’ve been served it – including the guests of the Goth Wedding that we blogged about a while back!
It’s also one of the many cake recipes featured in Evil Cake Overlord, coming out on April 30th!
Blood Orange Truffle Torte
2 ½ cups Cake flour
1 cup cocoa
2 1/4 cups Sugar
2 Tbsp Baking powder
1 ½ tsp Salt
3 ½ oz Instant vanilla pudding mix
1 ½ cup Water
1 ½ cups Butter, melted
2 Tbsp Pure vanilla extract
Blood Orange Swiss Meringue Buttercream:
Recently, I saw some Hershey’s Sugar Free chocolate chips at Walmart, decided to mess around with them to come up with a sugar free truffle.
Each bag of chips is 8oz, 15 servings per bag (but it makes like 20-22 truffles). Each of their servings have:
Total Carb – 9g
Sugars – 0g
Maltitol – 7 g
Final carb count on these truffles will depend a lot on what you roll them in, but here we go!
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Sugar-Free Bananas Foster Truffles
Watching your sugar? You can still make flavourful truffles at home. These are flavoured with banana and rum extracts, cinnamon, and pecans - a great combination!
Prep Time 30 minutes
Cook Time 5 minutes
Chilling Time 8 hours
Total Time 8 hours 35 minutes
Servings 20 Truffles
Place chocolate chips into a glass mixing bowl, and put aside.
On stovetop, bring heavy whipping cream and butter to a boil. Remove from heat, and stir in extracts and cinnamon.
Pour hot cream mixture into bowl of chocolate chips. Let sit for 3-5 minutes.
Starting in the middle of the bowl, slowly start stirring the chocolate and cream until all of the chocolate is melted the cream disappeared into it – it should be smooth.
Cover with plastic wrap, preferably resting right on top of the surface – this prevents a skin from forming while it cools. Chill in the fridge for a few hours, until it’s pretty solid. (This MAY take overnight with the sugar free chocolate – After a couple hours, I was worried mine wasn’t going to set up. It did eventually!).
Once solid, scoop out small balls (a teaspoon or so, and roll them into balls. Try to handle the chocolate as quickly as possible, or it will melt.
Roll them in the pecans, and eat them!
* Hershey’s is the only brand I’ve experimented with. Chocolate is finicky, and due to formulation, I’d have to assume that sugar free chocolate is even more so. Go ahead and try this with other brands of sugar free chocolate, but you may find that you need more or less cream. If your ganache doesn’t firm up, you have a great chocolate sauce! If it’s too firm, remelt it and add a little warm cream to it.