Friday, December 16, 2011

Easy Chocolate Truffle Cake

You will love me for this recipe.  Or hate me, I guess, if your New Year's resolutions including losing weight.  This cake is the richest, most compact chocolate delivery system I think I've ever had.  Cut yourself a small piece... and a strong coffee with it is divine.  This recipe is originally from some chocolate cookbook I checked out of the Blarney library... and then had Mr. Kluges photocopy the recipe. The cake should be made at least one day before glazing.

Easy Chocolate Truffle Cake

250g/9 oz. plain chocolate, chopped [Use GOOD quality chocolate from a real chocolate shop, not just some semi-sweet chips.  Seriously.]
225g/8 oz. unsalted butter, cut into pieces
75g/ 3 oz. sugar
120ml/4 fl oz. whipping (heavy) cream
15ml/1 Tbl vanilla essence (vanilla)
6 eggs
[a bunch of boiling water for step 4]

Chocolate glaze:
175g/6oz plain chocolate, chopped [see previous note]
50g/2 oz. butter, cut into pieces
whipped cream for decoration
rose petals for decoration [optional]

  1. Preheat oven to 180C/350F/Gas Mark 4.  Generously grease a 9" by 2" deep round or scalloped spring-form pan (23cmx5cm deep).  Line bottom with waxed paper and grease waxed paper.  Wrap bottom of pan in foil.
  2.  In a saucepan over low heat, melt chocolate, butter and sugar with cream, stirring frequently until smooth; cool slightly.  Stir in vanilla.
  3. With electric mixer, beat eggs lightly, about 1 minute.  Slowly beat chocolate into eggs until blended.  Pour into spring-form pan and tap gently on work surface to break any large air bubbles.
  4. Place spring-form pan into larger roasting pan and pour boiling water into roasting pan, about 2 cm/ 3/4" up the sides of the spring-form pan.  Bake 25-30 minutes, until the edge of the cake is set, but the center is still soft.  Remove spring-form pan from water-bath, and remove foil.  Cool on wire rack competely; cake will sink in center and may be cracked.
  5. Remove side of spring-form pan, and turn cake onto wire-rack placed over baking sheet to catch any drips.  Remove pan bottom and waxed paper.
  6. Cake should be made at least one day before glazing.  Prepare glaze.  In a saucepan over low heat, melt chocolate and butter, stirring until smooth.  Pour over cake, tilting rack slightly to spread glaze.  If necessary use palette knife [or spatula] to smooth side.  Leave to set.
  7. With palette knife, carefully slide cake onto serving dish.  If you like, pipe whipped cream border around edge. [Or sprinkle designs with powdered sugar or whatever.] 
  8. Note - we've never attempted the sugared rose petals, but here are the directions if you're feeling especially fancy & brave!  Dip the rose petals in lightly-beaten egg white, then in caster [super-fine].  Allow to stand on greaseproof [waxed should work or parchment] paper in a cool place for about 2 hours.  Place iin center of cake.  Serve with softly whipped cream on the side.


Anonymous said...

you should send some to TN

Ms. Huis Herself said...

*grin* I don't think it would travel very well! Sorry!

Pusher said...

...Oh man. That's a flourless chocolate cake you need to cook in a water bath! There's no way that's not awesome. Thanks?