Chocolate Truffle Cakes with Cappuccino Whipped Cream

These tiny chocolate truffle cakes, topped with cappuccino whipped cream, will satisfy any chocolate lover's craving. 

 

These little flourless truffle cakes are dense and moist, and the flavor is intensely chocolate. 

The perfect foil to balance the intensity of these super fudgy cakes is light and airy sweetened whipped cream, especially if it's flavored with espresso and chocolate. 

Do you love chocolate? This decadent dessert is for you! Plus, this small batch recipe makes just enough (only three servings) to satisfy your craving and not so much that you'll be tempted to overindulge. 

One of my favorite parts of these little cakes is the coffee and chocolate flavored whipped cream. It brings back memories of what was my favorite cake growing up, which was angel food cake frosted with chocolate flavored whipped cream. 

I remember making angel food cake from a box, and then combining sweetened whipped cream with Hershey's chocolate syrup and dolloping it on top. I might have even combined Cool Whip with the syrup once Cool Whip was invented. 

There was something about the combination of the light cake and the light chocolate whipped cream that I loved. 

While the little cakes were amazing, my favorite element of this recipe is the cappuccino whipped cream. 

How to Make the Cappuccino Whipped Cream:

To make it, you whip together powdered sugar, unsweetened cocoa, espresso powder, and heavy cream until you have stiff peaks. You can even make the whipped cream in advance and keep it in the refrigerator, covered up to a day or two in advance. 

The whipped cream will remain stablized because the confectioner's sugar contains a little cornstarch. When you use granulated sugar to sweeten whipped cream, it's a good idea to add a little cornstarch or a commercial stabilizer if you're planning on making the whipped cream in advance. 

I've also heard that adding dried milk powder or vanilla pudding powder works as a stabilizer, but I haven't tried it. 

How to Make the Truffle Cakes:

The truffle cakes are flourless, with just eggs, bittersweet chocolate, butter, sugar, and Kahlua. 

First, you melt the butter and the chocolate in a microwave safe bowl until you have a smooth mixture and then stir in the liqueur. 

Next, you whip the eggs (one egg and one egg yolk) along with the sugar until you have a pale yellow mixture that has tripled in size. After that, you add some of the egg mixture to the chocolate mixture to lighten it, and then fold the chocolate mixture into the egg mixture. 

To make the cakes, unless you have three inch cheescake pans (with removable bottoms), I recommend using 3 inch ring molds. These are normally used for plating side dishes, but you can use them for making soufflés and for molding Japanese pancakes or shaping biscuits. 

To prepare the molds, line them with parchment paper and foil, and then brush them with melted butter. 

You can also dust them with flour, which I did, or you can dust them with cocoa powder, which I think I'll opt for next time. 

The little cakes will rise, and once you take them out of the oven, fall to create a dense, truffle-like disk. The middle of the cakes may fall more than sides, which is fine. The whipped cream will hide all of the imperfections. 

You can serve these cakes warm or at room temperature, and they will keep for at least two days in an air tight container. 

This is a perfect dessert for a romantic dinner for two. It's up to you as to who gets the third cake! We actually shared it for breakfast. 

Chocolate Truffle Cakes with Cappuccino Whipped Cream Recipe Variations:

You can switch out the liqueur in the cake and the flavorings in the whipped cream. For example, Try Grand Marnier in the cake and then skip the espresso and add more Grand Marnier to the whipped cream. 

You could also make vanilla whipped cream with some whipping cream, confectioner's sugar, and pure vanilla extract or vanilla bean paste. 

More Recipes Using Whipped Cream:

Pavlovas with Whipped Cream and Berries

Sheet Pan No Bake Banana Split Cheesecake

Egg Nog Cheesecake

Chocolate Tart

Peach Shortcakes with Candied Pecans

Another Chocolate Snack Cake:

Fudge Cake with Cherries and Pecans

Another Flourless Chocolate Cake:

Flourless Chocolate Cake with Red Wine

This month, the Foodie Extravaganza group (where we celebrate obscure food holidays) is celebrating National Whipping Cream Month. 

Be sure to check out everyone's recipes using whipping cream.

• Cheesy Creamed Leeks from Food Lust People Love
• Chocolate Truffle Cakes with Cappuccino Whipped Cream from Karen's Kitchen Stories
• Havarti, Egg & Dill Breakfast Quiche from Palatable Pastime
• Oven-Baked Au Gratin Potatoes in a Pie Dish from Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice
• Pull Me Up Cake from Sneha’s Recipe
• Raspberry Parfait from A Day in the Life on the Farm
• Vintage Icebox Cake from Pandemonium Noshery

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This recipe has been adapted from Small Batch Baking. published in 2004.