Chocolate Truffle Cake

Do you LOVE chocolate…I mean, REALLY, LOVE Chocolate?  If so, this intense chocolate cake will take you over the edge!  For those with gluten allergies, it’s perfect because it has no flour.  What it does have is just 3 ingredients: Eggs, Butter and the best dark chocolate you can find.

This cake does not “rise” as traditional cakes do.  It will be shallow, approx. 1-1/4″ thick.  Because of its intensity, this 8″ cake will serve 8-10 guests.  Garnish the cake with just a dusting of powdered sugar, some fresh whipped cream or ice cream and definitely fresh fruit!

In a microwavable bowl melt on medium level of the microwave until liquid:
1/2# of Chopped Dark Chocolate (60-% cacoa or greater)
4 oz. Butter
 
Stir the  chocolate and butter mixture until smooth and allow to cool approx. 10 minutes.
 
Whip on high speed until light color and thick:
4 Eggs, whole (these MUST be ROOM TEMPERATURE)

Gently fold the chocolate into the eggs, mixing to incorporate but not enough to deflate the eggs.  Pour the batter into an 8″ pan which has a parchment circle on the bottom.

            

            

Place the 8″ pan of batter into a larger pan and fill 1/2 way up the sides with HOT water.  Bake in a pre-heated 300 degree oven for approx. 15 minutes until a thermometer tests at 145 degrees.  DO NOT Overbake.  Cool on a rack.  Refrigerate overnight.

When ready to use, place the pan on a stove burner and warm the bottom slightly and run a knife around the edges to loosen.  Place a serving plate on top of the pan and flip it over.  If warmed properly, it will release easily.  Remove the parchment paper and serve.

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About bakingway

Baker/Pastry Chef for over 25 years.

Posted on May 2, 2011, in Cakes, Chocolate, Recipes and tagged , , . Bookmark the permalink. Leave a comment.

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