Ingredients for the cake:
- 5 eggs
- 1 cup sugar
- 1 tea spoon baking powder
- 1/2 cup brewed coffee
- 1/4 cup extra dark cocoa powder
- 1 1/2 cups of flour
Ingredients for cream:
- 1 package soften cream cheese
- 1 cup Nutella
- 1/2 package of cool whip
1 cup toasted hazelnuts
1 lb Candy coating chocolate melts
Instructions: <<< Remember when baking it’s very important for all your ingredients to be at room temp >>>>>>
Pre heat oven to 350
In a stand mixer beat eggs. When eggs become fluffy slowly add sugar. Add 1 tea spoon of baking powder. In a half cup of brewed coffee ( must be warm but not hot). Add cocoa powder mix well. Add coffee mixture to the eggs. Turn off mixer slowly sift flour and mix with spatula till everything Is well combined. Take a 10 inch baking pan spray it will butter and transfer the batter to pan. Bake for 30 min.
Let the cake cool completely.
Make cream. Combine all the cream in ingredients and beat till well combined.
Using a food processor, pulse the cake till becomes little crumbs. Transfer to a mixing bowl. Pulse or chop hazelnuts in small pieces. Add nuts, and cream to the cake crumbs mix well. Form truffle balls using a small scooper.
Freeze for 30 min.
Using a double boiler melt your chocolate melt.
Take truffles out of the freezer. I use a sandwich stick or tooth pick or you can even use a cake pop stick to dip your truffles. Whatever works for you. Let the extra chocolate drip and transfer to parchment paper. Take out out the pick and sprinkle whatever topping u want. Can be more nuts , chocolate , coffee beans.
When the truffles harden you can place them in small cup cake holders for a prettier look.