Thursday, April 29, 2010

oh.mah.gah. Chocolate Truffle Cake

I present to you: Chocolate Truffle Cake.

The Chocolate Truffle Cake is an almost flourless cake with loads of decadent chocolate. To say it is chocolaty is an understatement. It is most definitely a "to be shared" type dessert.

I had two bars of Sharffenberger dark chocolate that I was saving for a special occasion. What better time than the launch of my blog to dive in. I wanted something that would showcase the chocolate, and this did so beautifully.

I garnished with raspberries and whipped cream, but thought strawberries or even oranges would be great. I think the next time I make it, I'll add some orange zest to the batter to cut the richness a bit and add another layer of flavor.

Chocolate Truffle Cake
This recipe yields 1 8-inch round cake

5 oz. bittersweet or semisweet chocolate, coarsely chopped (I used Sharffenberger 70% dark chocolate)
2/3 cup sugar
1/2 cup cocoa powder (the recipe specified dutch-process but I did not have any on hand, so I used Hershey's special dark)
2 T. all purpose flour
3/4 cup milk
2 large egg yolks
1 tsp. vanilla
4 large egg whites
1/4 tsp. cream of tartar
1/4 cup sugar
confectioners sugar, whipping cream, fresh berries to garnish

Preheat the oven to 325 degrees.
Grease an 8x2-inch round cake pan )not a springform and line the bottom with parchment.

Place the chocolate in a large heatproof bowl. Combine the sugar (2/3 cup), cocoa powder, and flour in a small heavy saucepan. Stir in just enough milk to make a paste, then stir in the rest. Bring to a simmer over medium heat, stirring constantly with a wooden spoon to prevent scorching. Reduce the heat and simmer very gently, stirring constantly, until slightly thickened, about 1 minute. Immediately pour the hot mixture over the chopped chocolate and whisk until the chocolate is melted and the mixture is completely smooth. Whisk in the egg yolks and vanilla.

Beat the egg whites and cream of tartar in a large bowl until soft peaks form. Add 1/4 cup sugar gradually, and continue beating on high speed until the peaks are stiff but not dry. Use a rubber spatula to fold one-quarter of the egg whites into the chocolate mixture, then fold in the remaining whites. Scrape the batter into the pan and spread evenly.

Bake for exactly 30 minutes, the top of the cake will have a thin crust and the interior will still be gooey. Set the cake pan on a rack to cool completely, then refrigerate until chilled, or overnight. Invert the cake onto a plate and peel off the paper liner. Sprinkle with confectioners sugar and serve with whipping cream and berries.


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