Chocolate Truffle Cake
Extra Moist!
Gâteau Truffe… The ultimate French chocolate cake!
Preparation Time: 25 minutes
Cooking Time: 40 minutes
Refrigeration Time: 3 hours
Ingredients:
9 oz. Unsweetened Baking Chocolate (or your favorite high-quality dark chocolate at 70% cocoa)
9 oz. Granulated Sugar
9 oz. Butter
6 Eggs (separate whites and yolks!)
Butter for cake pan
How to Make It:
Preheat oven to 350°F
1. Melt chocolate and butter in a bain-marie (double-boiler) without ever letting the water boil. Stir until smooth. Remove from heat and let cool.
2. Whisk egg yolks with the sugar and then gently stir in the chocolate.
3. Beat the egg whites until firm and "snowy". Gently stir into batter.
4. Pour 2/3 of batter into a buttered cake pan. Bake for 40 minutes. Put the remaining 1/3 of batter in the refrigerator -- it's going to make the truffle cream!.
5. Let cake cool off and then remove from cake dish. Very carefully, cut the cake into two disks (cut in half lengthwise.)
6. Whisk the remaining third of batter to give it a little volume and air.
7. Gently spread half of batter "cream" on one disk. Cover with other disk. Spread the rest of the batter on the top. Put in refrigerator for at least 3 hours.
Voilà! The best moist chocolate cake recipe!
Preparation Time: 25 minutes
Cooking Time: 40 minutes
Refrigeration Time: 3 hours
Ingredients:
9 oz. Unsweetened Baking Chocolate (or your favorite high-quality dark chocolate at 70% cocoa)
9 oz. Granulated Sugar
9 oz. Butter
6 Eggs (separate whites and yolks!)
Butter for cake pan
How to Make It:
Preheat oven to 350°F
1. Melt chocolate and butter in a bain-marie (double-boiler) without ever letting the water boil. Stir until smooth. Remove from heat and let cool.
2. Whisk egg yolks with the sugar and then gently stir in the chocolate.
3. Beat the egg whites until firm and "snowy". Gently stir into batter.
4. Pour 2/3 of batter into a buttered cake pan. Bake for 40 minutes. Put the remaining 1/3 of batter in the refrigerator -- it's going to make the truffle cream!.
5. Let cake cool off and then remove from cake dish. Very carefully, cut the cake into two disks (cut in half lengthwise.)
6. Whisk the remaining third of batter to give it a little volume and air.
7. Gently spread half of batter "cream" on one disk. Cover with other disk. Spread the rest of the batter on the top. Put in refrigerator for at least 3 hours.
Voilà! The best moist chocolate cake recipe!
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