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Walnut-Orange Truffle Cake with Chocolate RibbonsThis is a delicious and beautiful cake for special occasions.

The cake maybe prepared with many other flavors such as ginger, rum, mint, and coconut.


Ingredients:  12 servings

500 g. good quality dark chocolate, chopped

4 tablespoons Grand Marnier liquor

2 tablespoons butter, room temperature

2 cups whipping cream, room temperature

¼ cup icing sugar, sifted

For top

1 cup walnut halves, about 100 g.

3 tablespoons icing sugar

2 teaspoons orange zest

1½ tablespoons butter, room temperature

3 tablespoons cocoa powder, divided 

For chocolate ribbons:

150 g. dark chocolate, chopped

1. Line bottom and sides of a 23 cm. pan with a removable bottom with wax paper.

To prepare top 

1. Place walnuts, icing sugar, orange zest, butter, and 1 tablespoon of the cocoa powder in a food processor and blend till fine.

2. Spread topping over base of the cake pan and press with the hand to adhere.

3. Place the chopped chocolate, liquor, and butter in a pan over very low heat and stir till chocolate melts.

4. Beat the cream till slightly thickened adding icing sugar at half time.

5. Fold half the cream with the melted chocolate mixture, then add it to the rest of the cream and fold to mix.

6. Pour mixture into pan and level top.  Tap pan on counter to remove air bubbles if any.

7. Refrigerate for a minimum of 4 hours or overnight.

8. Turn on a serving plate so that walnut crust is on top.  Sift top with one tablespoon of the cocoa powder.

9. Place chocolate ribbons on top.  Sift the rest of the cocoa powder on ribbons and cake.

To prepare chocolate ribbons

1. Melt chocolate in a small pan over another pan of barely simmering water.  Stir with a wooden spoon till smooth.

2. Cut 3 wax paper bands about 30 cm long and 5 cm wide Place bands on working surface and with the help of a spatula spread a thin and even layer of chocolate on top.

3. Attach 2 rolling pins to a tray about 7 cm. apart using tape.  Place the wet ribbons over and under the pins to form U shapes, refrigerate and place on cake just before serving.

© 2005 Cooking Courses Marlene Matar