Chocolate Truffle Cake with Strawberry Sauce

By cecelia26_

Ingredients

• TRUFFLE CAKE
• 1 cup NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels
• 1/2 cup (1 stick) butter
• 3 large eggs
• 2/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 2/3 cup all-purpose flour
• GLAZE
• 1 cup NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels
• 1/4 cup creamy almond butter
• SAUCE
• 2 cups fresh or frozen strawberries, thawed
• 1/2 cup granulated sugar
• Garnish suggestions: whipped topping, fresh strawberries, mint leaves

Details

Servings 12
Adapted from verybestbaking.com

Preparation

Step 1

FOR TRUFFLE CAKE:
PREHEAT oven to 350° F. Grease and flour 9-inch springform pan. Melt milk chocolate morsels and butter in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted. 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 milk chocolate morsels and almond butter in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted. 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 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.