Pretzel cake truffles from All About Cake (page 200) by Christina Tosi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute any other neutral oil for grapeseed oil.

  • EmilyR on May 01, 2024

    For sure a Tosi-style labor of love recipe. I'm shocked she didn't suggest soaking pretzels in the milk to further intensify the flavor and make you wonder why you didn't just buy these from her instead of investing the time, energy, and money into this. I love a good process, so I wasn't about to surrender here. These are super unique and really quite fun and worth the effort. One or two truffles is the max on serving as they are perfectly salty and then sweet, but keep a salt lick nearby and save some extra pretzels as the aftermath is sweet. I even reduced the sugar 50g in the cake knowing Tosi's a sugar fiend. Also, I only made half of the white chocolate as I wanted to stretch my Valrhona White Ivoire and I still had some left over, so I think the full batch of white chocolate will be overkill. My kids loved rolling these and making a mess, so it was fun had by all. Made ~36 truffles and all but a small sampling went straight to the freezer for my German in-law's visit.

  • taste24 on June 17, 2020

    These are awesome. Unique flavor, a great play on salty and sweet.. A strange concept but everyone who tries them goes nuts. FYI: I have made these multiple times and with multiple weight discrepancies in the book. Tosi asks you to grind down 150g of pretzels to go into the cake, but the directions ask for 32g to go into the batter. The first time I made the cake, I followed the 32g. The batter was soupy and spilled over in the oven - I could barely use the cooled cake and it just fell apart in my hands while attempting to assembled into balls. The second time, I baked with the full 150g of ground pretzels in the batter and the cake baked up beautifully.

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