This recipe comes courtesy of Freehold House Restaurant Chef Paula Bown.
Freehold House Truffle Cake with Raspberry Coulis
For the crust
1 1/2 cups Oreo cookie crumbs
1/2 cup unsalted butter
For the cake
1 pound unsalted butter
1 cup sugar
2 cups heavy cream
1 pound semi-sweet or dark chocolate, roughly chopped
1 tsp. vanilla
For the ganache
3/4 cup heavy cream
1 cup semi-sweet or dark chocolate, roughly chopped
2 cups fresh or frozen raspberries
1 cup sugar
1/4 cup freshly-squeezed lemon juice
Place all ingredients in a heavy saucepan and cook over medium heat until slightly thickened, strain (if desired) and cool.
- Preheat oven to 350º.
- Melt 1/2 cup butter and add to the cookie crumbs, mix thoroughly and press into a 10-inch springform pan.
- Cut remaining butter into pieces and place in a heavy saucepan, along with 1 cup sugar and 2 cups cream. Heat gently until the butter is melted, stirring occasionally. Remove pan from heat. Add 1 pound chocolate to warm mixture, let sit two minutes, then stir until blended and smooth.
- In the meantime, with an electric mixer, gently beat eggs and vanilla. Slowly add the chocolate mixture and mix thoroughly.
- Pour into springform pan on top of crumbs and bake for 40-50 minutes. The center of the cake should still be slightly jiggly when removed from the oven. Cool completely, then chill in refrigerator. Remove cake from pan.
- Heat 3/4 cup cream in small heavy saucepan until hot, but not boiling. Remove from heat, and add 1 cup chocolate. Stir until melted and smooth. Pour ganache over chilled cake and smooth over surface. Allow ganache to drizzle down sides of the cake if desired. Chill again.
Slice cake into thin wedges, place on plate. Drizzle with coulis and garnish with fresh raspberries.
Note: This cake can also be prepared without the cookie crust; simply omit that step. This makes the Freehold House Truffle Cake a gluten-free delicacy.