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Chocolate: Chocolate Truffle Cake w/ Strawberry Sauce

Source of Recipe

Waydella Hart


List of Ingredients

1 3/4 cups NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels, divided use
1/2 cup butter
3 large eggs
2/3 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2/3 cup all-purpose flour
1/4 cup NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
1/4 cup creamy peanut butter
2 cups fresh or frozen strawberries, thawed
2 tablespoons granulated sugar
1 Garnish ideas: whipped topping, fresh strawberries, mint leaves



Recipe

FOR TRUFFLE CAKE: PREHEAT oven to 350° F. Grease and flour 9-inch springform pan. Melt 1 cup milk chocolate morsels and butter in small, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool for 10 minutes.

BEAT eggs, 2/3 cup sugar, vanilla extract and salt in large mixer bowl. Blend in chocolate mixture. Stir in flour; mix well. Pour into prepared pan.
BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Remove side of pan.

FOR GLAZE: MELT remaining milk chocolate morsels, butterscotch morsels and peanut butter in small, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool slightly. Spread glaze over top and side of cooled cake. Refrigerate for 30 minutes or until glaze is set.

FOR SAUCE: PLACE strawberries and 2 tablespoons sugar in blender; cover. Blend until smooth. Refrigerate until serving time. To serve, cut into wedges. Garnish with strawberry sauce, whipped cream, strawberries and mint leaves.

YIELD: 12 Servings