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)
[a bunch of boiling water for step 4]
175g/6oz plain chocolate, chopped [see previous note]
50g/2 oz. butter, cut into pieces
whipped cream for decoration
rose petals for decoration [optional]
- 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.
- In a saucepan over low heat, melt chocolate, butter and sugar with cream, stirring frequently until smooth; cool slightly. Stir in vanilla.
- 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.
- 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.
- 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.
- 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.
- 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.]
- 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.