Email to Amy D.      

Recipe Categories: adraxlir's HOME PAGEABMBread APPETIZERS BarCookies BBQ BEANS BEVERAGES BREAD BREADS-QUICK BREADS-SWEET BREAKFAST CAJUN CAKESandPIES CANDY CASSEROLES CHEESE CONDIMENTS COOKIES CREPES CROCKPOT DESSERTS DIPS__SPREADS EGGS ETHNIC FISHandSEAFOOD FONDUE FROSTINGS FRUIT GERMANFOODS GiftsfromtheKitchen Gravy GRILLING_OUT HALLOWEEN HOLIDAY HOLIDAYCANDY HolidayCookies HolidayDishes HOMEMADE ICE_CREAM ITALIAN_FOODS JAMSandJELLIES LIQUEURS LOWFAT MakeYourOwnMixes MARINADES MARTINI_RECIPES MEATS MexicanFood MUFFINS PASTA PASTRIES PICKLES_and_RELISHES PIZZA PORK POTATOES POULTRY QUICHES RICE SALADandDRESSING SALSA SANDWICHES SAUCES SIDE_DISHES SMOOTHIES SNACKS SOUFFLES SOUPSandSTEWS TO_THINK_ABOUT VEGETABLES WRAPSANDWICHES

CHOCOLATE TRUFFLE CAKE




Source of Recipe


Internet


Recipe Introduction


This is the industrial-strength chocolate hit. The core of this chocolate cake is a match for the finest chocolate truffles. It is so rich, so dense, that no light can escape from its dark center; it is a black hole in the chocolate universe.



List of Ingredients




1 1/4 pounds semi-sweet chocolate, coarsely chopped
3/4 cup unsalted butter
5 eggs, separated
3/4 teaspoon vanilla
2 teaspoons water
2 tablespoons granulated sugar
1 tablespoon all purpose flour, sifted
Icing or vanilla sugar

Recipe



Suggestion; use Nestle's or Suchard semi-sweet chocolate to get the best results, though Baker's semi-sweet is good too. Regardless of what you use, this dessert earns a spot in the Chocolate Hall of Fame. Serve with whipped cream, creme fraiche or vanilla ice cream. This recipe works best with unsalted butter.


In a stainless-steel bowl over a pot of simmering (not boiling) water, or in the top of a double boiler, melt chocolate; remove from heat. Whisk in butter until mixture is smooth. Add egg yolks, vanilla and water and continue whisking until thoroughly blended. If mixture "tightens," return pan to water bath just until mixture is easily stirred. Remove from water bath.

In a separate bowl, beat egg whites until frothy. Gradually add sugar and beat until stiff peaks form. Fold 1/3 of egg-white mixture into chocolate mixture; then fold chocolate mixture into remaining egg whites. Sprinkle with flour and gently fold in. Batter is ready when no trace of white-from flour or egg whites-remains. Be careful not to over-mix.

Spoon mixture into well-buttered 9-inch springform pan. Bake in 425 degrees F. oven 15 to 20 minutes, or until cake begins to crack around edge. Let cool completely before removing from pan.

Remove springform (side only) and chill cake in refrigerator at least 2 hours. When cake is firm to the touch, remove from refrigerator and invert on sheet of waxed paper; wipe springform bottom with hot, wet cloth and remove. Immediately turn cake right-side-up and place on serving dish. Serve at room temperature. Sprinkle with icing sugar just before serving.

Makes 12 servings.