Prep 40 mins
Cook 20 mins
(Andrea's Truffle Torte) From my favorite dessert cookbook: "Gooey Desserts-The Joy of Decadence" by Elaine Corn. Elaine writes, "This is one of the most defiantly gooey desserts anywhere. We are not talking light and airy. We are not talking tender crumb. From my friend Andrea, what we really have here is a big batch of frosting. Two-thirds of it bakes into cake. The rest acts truly as frosting." Put the deliverance on the plate you intend to keep it on. Truffle torte sort of lodges on the surface it sticks to first.
- 1 1⁄4 cups sugar
- 9 egg yolks
- 1 1⁄8 cups unsalted butter
- 10 ounces unsweetened chocolate
- 5 egg whites
- 1 cup shaved semisweet chocolate
- Butter the bottom only of a round 8 inch pan. Set oven rack in center of the oven and preheat the oven to 350 degrees.
- With electric beaters, slowly beat sugar and yolks for 3 to 4 minutes. It is important to dissolve the sugar completely.
- Melt the butter and cool. In the top of a double boiler over barely simmering water, melt the chocolate (or microwave, uncovered, on Medium, stirring every 20 to 30 seconds after the first 2 1/2 minutes, until only a small solid chunk of remains). Remove from heat and stir until smooth and cooled.
- Cream the melted butter into the yolk-sugar mixture. Then stir in the melted chocolate.
- Beat the egg whites to soft peaks. With a big rubber spatula, fold 1/4 of the whites into the chocolate batter, then gently fold in the remaining whites, using wide strokes, until no white lumps remain.
- Put 2/3 of the batter into the buttered pan and bake for 15 to 20 minutes. Refridgerate the remaining batter.
- Remove cake from oven and cool in pan 5 minutes. Run a knife around the edge of the cake to loosen. Invert onto platter or cake pedestal.
- Frost with remaining batter by spreading most of it evenly all over the cake, then you can pipe decorations around rim and top (you can use a ziplock baggie,fill,then snip off a corner of bag to use as a decorators bag). Sprinkle all over with shaved chocolate.
- To Cut: Cut into wedges, using a knife dipped into hot water, then wiped dry.
- 12-16 servings.