Thursday, November 30, 2006

Chocolate Truffle Cake

This is your basic flourless chocolate cake. That is, if you can say "basic" about anything as rich, delicious and chocolate-y as this dessert!


3 cups (18 oz) semisweet chocolate chips
2 sticks (1 cup) unsalted butter
6 large eggs, at room temperature

Serves 18 Active: 15 min/Total: 55 min plus 3 hr chilling

This flourless cake is dense, rich and deeply chocolaty.

1. Heat oven to 425°F. Coat an 8 x 3-in. cake pan with nonstick spray. Line bottom with wax paper; spray paper. Have a larger roasting pan ready.

2. Melt chips and butter together; stir until well blended.

3. Beat eggs in a large bowl with mixer on high 7 minutes, or until tripled and soft peaks form. Fold in chocolate mixture until blended. Pour into cake pan.

4. Place large pan in oven; place cake pan inside. Pour boiling water into roasting pan to come halfway up sides of cake pan. Cover cake pan loosely with foil; bake 40 minutes. (Cake looks soft but sets when cold.)

5. Cool cake in pan on a wire rack. Cover and refrigerate 3 hours, or until firm. Invert on serving platter; shake down sharply to release cake. Peel off paper.

6. If desired, lay five 3/4-in.-wide strips of paper 3/4 in. apart on cake. Sift cocoa between strips; carefully lift paper. Repeat in opposite direction, this time sifting on confectioners’ sugar.

Recipe courtesy of 1-2-3 Desserts


Alice said...

I am going to try to make this cake tomorrow (Dec. 3) as an Advent treat. My children are going to love this! I will get back to you with results!

JennGM said...

Oh of my favorite desserts. If only my son wasn't allergic to eggs we'd be having this all the time!

Anonymous said...

This sounds, and looks, divine! Definitely on my 'to make' list now.
Jenny in Australia