Blackberry Chocolate Truffle Cake Recipe

Name: Blackberry Chocolate Truffle Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounce Bittersweet chocolate; 1 Tbsp. Butter; 3 Tbsp. Heavy cream; 2 Tbsp. Blackberry liqueur; 1 pt Fresh Blackberries; 5 ounce Bittersweet chocolate; 5 ounce Butter; 3 x Large eggs; 3 x Egg yolks; 1/2 c. Sugar; 5 Tbsp. + 1 teaspoon flour

Servings: persons

1
Directions : Heat the chocolate in a double broiler, remove from heat, add in the butter and set aside.
2
In a separate pot, combine the cream and liqueur and bring to a boil.
3
When boiling, pour over chocolate and stir to combine.
4
Let stand till truffle cream is set sufficient to pipe out of a pastry bag, about 45 min.
5
On a wax paper sheet using a piping bag, pipe a one inch circle with the truffle cream.
6
Place a Blackberry in the center and pipe sufficient cream over to cover the Blackberry.
7
Refrigeratewhen needed.
8
Cake - Heat the chocolate and butter together in a double boiler over low heat.
9
Combine the Large eggs, yolks and sugar in a mixing bowl.
10
With an electric mixer, mix on high speed till the mix triples in volume.
11
Fold in the melted chocolate, then stir in the flour till mixed well.
12
Using a standard sized muffin pan, pour the batter into the c. to 3/4 full.
13
Insert a truffle in the center of each and smooth batter over truffle.
14
Bake at 350 degrees for 12-15 min, or possibly till cake edges begin to pull away from pan.

1065

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 ounce Bittersweet chocolate, 1 Tbsp. Butter, 3 Tbsp. Heavy cream, 2 Tbsp. Blackberry liqueur, and more.

Yes, Blackberry Chocolate Truffle Cake Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!