Almond Raspberry Truffle Cakes Recipe


Warning: This recipe is to be reserved for the most special of days. The splurgiest of the splurges. The over-the-top occasions. Like, you know, when you read this blog post or somethin’.

And, afterward, thou shalt eat a large, leafy green salad made of kale – not that fakey lettuce – to make up for the indulgence you are about to partake of. For, you see, when one eateth a truffle one must speaketh in King James version for awhile to make up for all of thy calories. To hence forth bring balance back into the world once again. Or just simply because it’s so much fun to speak in King James. Amen.

Preheat oven to 350F.


  • 4 large eggs
  • 1 cup sugar
  • 1 cup flour
  • 1 cup butter, softened
  • 1 tablespoon almond extract
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 3/4 cup raspberry jelly (for filling)
  • 2 cups (or 16 ounces) high-quality semi-sweet chocolate (for dipping)
Place eggs in mixing bowl. Add sugar and beat on high setting for about 3 minutes or until well combined and frothy. Lower setting on the mixer and add flour slowly. Add butter. Mix until butter is completely mixed into the batter. Add almond extract, baking powder, and salt. Place cake in two 9X13 baking pans that have been sprayed with nonstick baking spray. Bake until a fork poked into the center of each cake comes out clean – start checking at about 20 minutes.
When cake is done baking, remove from oven and allow to cool. Heat raspberry jam for about 45 seconds in the microwave (not necessary but helpful for spreading). Spread jelly evenly on top of cakes. Chill cakes in the fridge for about 20 minutes to firm up jelly and make the cake easier to dip into chocolate. Make mini cakes but cutting with a 1 1/2 inch circle cookie cutter. Push the cookie cutter into the raspberry topped cake and gently push the cake up through the top to remove from cookie cutter so that the jelly topping stays nice. Place on a parchment paper on a baking sheet.
Dip each mini cake into chocolate up to jelly (coating bottom and sides) using a fork or a chocolate dipping tool. Place dipped cakes back onto the tray covered with parchment paper to cool. When finished will all the cakes, place tray in the fridge to set for about a half an hour.


  • 2 cups semi-sweet chocolate chips
  • 1 cup heavy cream
  • 1/2 teaspoon kosher sea salt (optional for sprinkling)

Melt chocolate and heavy cream in a double boiler over low heat until melted together and chocolaty. Place chocolate in a shallow dish in fridge or freezer until semi-firm. Place truffle in a large decorating bag with a large decorating tip. Swirl truffle on the top of each cake. Sprinkle each truffle topping with a few grains of kosher sea salt if desired.

So good it should have been in the Bible. This recipe makes about 60-70 cake truffles. I beg thy forgiveness. ‘Tis with great gladness I share with thee. I beg thy forgiveness.

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