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Sour Cream Truffle Fudge Cake

This document provides a recipe for Truffle Fudge Cake, detailing the ingredients and step-by-step procedure for preparation. Key ingredients include dark chocolate, unsalted butter, sugar, eggs, sour cream, and flour. The cake is baked at 350°F for up to 25 minutes and is recommended to be refrigerated for a silky smooth texture before serving.

Uploaded by

Adam Lawrence Tolentino
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17 views1 page

Sour Cream Truffle Fudge Cake

This document provides a recipe for Truffle Fudge Cake, detailing the ingredients and step-by-step procedure for preparation. Key ingredients include dark chocolate, unsalted butter, sugar, eggs, sour cream, and flour. The cake is baked at 350°F for up to 25 minutes and is recommended to be refrigerated for a silky smooth texture before serving.

Uploaded by

Adam Lawrence Tolentino
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Sour Cream

Truffle Fudge Cake


​
INGREDIENTS
● 150 g dark chocolate (64%
cocoa)
● ¼ cup unsalted butter
● 1 cup sugar
● 2 large eggs, at room
temperature
● Heaped ¼ teaspoon salt
● ½ cup full fat sour cream
● 1 teaspoon pure vanilla extract
● ⅔ cup all-purpose flour
● Cocoa powder for dusting

PROCEDURE
1. Preheat your oven to 350°F and line an 8x8-inch baking pan with
parchment paper.
2. Melt chocolate and butter in the microwave or in a heatproof bowl over
simmering water until melted and smooth; set aside to cool slightly.
3. In a medium bowl, vigorously whisk together eggs, sugar and salt until
pale and thick, about 1 minute.
4. Stir in sour cream, vanilla and chocolate mixture until combined.
5. Sprinkle flour over mixture and whisk it in until just blended.
6. Pour batter into the prepared pan and bake no longer than 25 minutes. The
sides should puff up, but the center should still be slightly soft and a
skewer inserted should come out with a few crumbs attached.
7. Transfer pan to a wire rack to cool completely.
8. Refrigerate for 2 hours for an extra silky smooth texture.
9. Sift cocoa powder over top and serve.

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