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Grand Marnier-Chocolaté Truffle Cake for Two

Grand Marnier-Chocolate Truffle Cake for Two

Mini cake bliss for 2 people–with a bit left over :-).

This is a pretty dense mixture (with very little flour), and there are a couple things you can do to maximize the flavor:

  • Use high quality chocolate (Felchlin, Lindt, Callebaut, Valrhona, etc.)
  • Serve at a temperature somewhere between fridge temp. (cold reduces the flavor) and room temp. (too soft). Keep the cake stored in the fridge if making in advance and take it out 30-45 minutes before serving.



  • butter: 85 g/6 Tbsp/.75 stick
  • dark chocolate (65-85%): 115 g/4 oz
  • eggs: 3
  • sugar: 75 g/2.6 oz
  • vanilla (extract or paste): 0.5 tsp
  • Grand Marnier: 2.5 tsp
  • orange zest: zest from 1 orange, finely chopped
  • salt: 0.25 tsp
  • flour: 2 Tbsp


  • cream (double/whipping): 60 mL/2 fl oz/0.25 cup
  • dark chocolate (65-85%): 60 g/2 oz
  • butter: 15 g/1 Tbsp


  • white chocolate: 25g/1 oz
  • whole almonds: 60 g/2 oz
  • fresh raspberries


  • 6-7″/ 16 cm springform pan, at least 2″/5 cm high
  • parchment paper


  1. Heat oven to 175 C/350 F.
  2. Toast and chop the almonds for the garnish. Toast the nuts for 15 minutes in the oven, and keep the oven on. Remove and allow to cool. Then finely chop the nuts with a knife for processor. (you want a fine crumb with evenly sized pieces to help stick to the outside of the cake.)
  3. Line and grease the pan. Line the bottom of the springform pan with parchment, assemble/clamp the pan together, then trim the excess parchment around the outside with a knife. Grease the bottom and sides of the pan with butter, and flour all surfaces.
  4. Melt the chocolate and butter. Prepare a double boiler: add water to a sauce pan over medium heat and place another metal or glass bowl on top of the sauce pan. Cut the butter and chocolate into small pieces, and add to the top bowl. Allow to melt completely, stirring frequently, about 5 minutes. Set aside to cool slightly while you prepare the next step.
  5. Combine wet ingredients. In a mixing bowl, beat the eggs with an electric mixer a couple minutes until frothy. Add the sugar and continue mixing a few minutes until the mixture has tripled in volume. Add the chocolate mixture from the last step along with the salt, vanilla, Grand Marnier, and orange zest, and mix completely.
  6. Combine wet and dry ingredients. Add the flour and gently blend with a spatula (not a mixer) just until all ingredients are combined. Do not overmix.
  7. Bake. Add the mixture to the pan and bake for about 30 minutes (start checking at about 27 minutes), until the cake is just beginning to firm to the touch in the middle of the pan–it will be still slightly soft and springy, while the outside of the cake will feel completely firm.
  8. Cool. Remove the cake from the oven an allow to cool for 15 minutes. Run a knife around the edge of the cake and release the outside of the pan. Invert the cake onto a wire rack or sheet pan, remove the bottom and parchment and allow to cool completely.
  9. Add the ganache topping. Finely chop the chocolate, then heat the cream, butter and chocolate together in a small saucepan over medium heat until simmering (do not boil). Stir ingredients together with a spoon until completely together. Remove the mixture to a bowl and place in the refrigerator until the mixture thickens enough to spread on the cake but is still pourable. With the cake on the wire rack, pour the ganache over the cake and smooth over the top and sides with a spatula. Allow the cake to sit for 10 minutes to allow the ganache to set.
  10. Add the garnish. While the cake is resting, melt the white chocolate and drizzle over the top of the cake using a piping bag or drop from a spoon. Press the ground nuts onto the sides of the cake with a spatula, and top with raspberries to finish.
  11. Refrigerate. Store in a container in the refrigerator until ready to serve, removing 30 minutes before eating. (I normally move the cake back on to the springform base, re-attach the sides and cover the top with plastic wrap and foil.