I’ve been trying to write this entry all day, but I’m at a loss for words. So, there is no witty story that will take you to a different time and place. For that, I am sorry. But, this masterpiece doesn’t need much introduction. This cake is the purest of chocolate desserts. Whenever I make it, people rave about the richness of each bite. The making and baking process couldn’t be much easier as it only contains four ingredients: chocolate, eggs, sugar and butter. And, it only bakes for 20 minutes. If I want another texture for the finished product, I sometimes add a graham cracker crust. Serve with a dollop of whip cream and it is pure bliss.
Chocolate Truffle Cake
Serves: 16 big servings or 30 slivers
3 sticks of unsalted butter
24 oz. of semisweet chocolate chips
8 whole eggs at room temperature
½ c. sugar
Preheat the oven to 350 degrees. Butter the sides of a 10-inch springform pan.
In an electric mixer, beat the eggs and sugar until airy and a pale yellow color, about 10 minutes. Meanwhile, melt butter and chips together in double boiler over a simmer.
Fold the chocolate mixture into the eggs 1/3 at a time. Pour the chocolate mixture into the springform pan. Bake for 20 minutes. The cake will not look done after 20 minutes. Take it out of the oven!
Cool the cake on a cooling rack. Refrigerate until hardened. Remove from the pan and serve with whip cream.
Whipped Cream1 cup heavy whipping cream
3 Tbsp. sugar
Sprinkle of cinnamon
Chill your mixing bowl and whisk attachment in the freezer for 15 minutes. Whisk the cream, sugar and cinnamon until the cream forms a soft peak.
Use a good quality chocolate like Guittard or Callebaut.