After a pretty long week and many requests for this recipe, I decided to skip Friday Favorites this week and treat you to my Cherry Chocolate Truffle Cake. And don’t worry, it is as decadent as it sounds. Created from my love of luxurious chocolate truffles, this yummy satisfies that craving and more. Because the cake is very creamy and soft, I added walnuts for crunch. With cherries as vibrant and delicious as ever, I included those too and left the stems in for a sophisticated and classy look.
As stated in the recipe, do try freezing it until you’re ready to serve. It helps the cake set up nicely which makes it easier to cut. Either way, you’ll love this cake…I know it. Enjoy and have a wonderful Friday!
- 3/4 cup milk
- 1/3 cup unsalted butter
- 12 oz semi-sweet chocolate
- 1/2 tsp ground cinnamon
- 1/8 tsp salt
- 1/2 cup walnuts, chopped plus extra for topping
- 3/4 cup cherries, pitted
- Butter a loaf pan (or skinny narrow pan of similar size) and line with parchment paper leaving an overhang. Butter the parchment as well; set aside.
- In a double boiler, heat the milk and butter until the butter is melted. Stir in the chocolate, cinnamon and salt and continue stirring until the chocolate has melted. Remove the chocolate from the heat.
- Sprinkle the bottom of the lined pan evenly with walnuts. Pour the chocolate mixture over the walnuts. Top with cherries and a sprinkling of walnuts.
- Allow the cake to set for 30 minutes at room temperature, then transfer to the refrigerator to set for 1 hour uncovered. After, cover the pan with plastic wrap and refrigerate overnight.
- To remove the cake from the pan, pull the parchment overhang from one direction to the other gently until the cake is loose. From the middle, lift the cake and place it on a plate to serve. (Freezing is also suggested for a firmer treat.)