Chocolate Truffle Cake
photo by sofie-a-toast
- Ready In:
- 1hr 50mins
- 8 ounces dark chocolate or 8 ounces semisweet chocolate
- 1 cup unsalted butter, room temperature
- 1 1⁄2 cups sugar
- 5 eggs, beaten until foamy
- 12 ounces semisweet chocolate
- 1 cup heavy cream
- Preheat the oven to 350°F Melt the 8 ounces of chocolate, for the cake, and stir until smooth. You can use a double boiler for this or simply a bowl fitted over a pan containing an inch or two of boiling water - just make sure the water doesn't touch the bowl.
- Remove from the heat and cool for a few minutes. Add the butter, a little bit at a time, and beat with a wire whisk until smooth.
- Add sugar and beat it for about a minute, using the whisk.
- Add eggs and continue beating with the whisk until fully incorporated.
- Butter an 8-inch round cake pan and line with parchment. Pour in the batter and set pan into a slightly larger pan.
- Fill the larger, outer pan with some hot water, about 1 inch deep. Bake for about 1 hour and 15 minutes (1 hour and 30 minutes tops.depending on your oven.).
- Cool for 1 hour. (Yes, you have to wait!) Cake will fall, don't be alarmed.
- Then refrigerate until set, at least 2 hours. (Yes, you have to wait some more.).
- Prepare the ganache: Boil chocolate and heavy cream together, over medium high heat, stirring to blend. Be careful here so you don't burn the chocolate. Once the chocolate is melted, take off heat immediately and set to cool a bit.
- Refrigerate the ganache until it's of spreadable consistency. This could take about 1 to 2 hours (while your cake is refrigerating). Just be careful that it doesn't sit too long or your ganache will become too hard to spread.
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This is without a doubt the BEST chocolate truffle cake I've ever had. However, I had such a time getting the cake out of the pan that I nearly destoyed it. I double lined my pan, per a previous reviewers suggestion, but still had a heck of a time getting the cake to release. I plan to make it in the springform pan next time.
"My life is forever changed" is how one guest commented on this fabulous dessert. It was so amazingly chocolate-y and rich. I've never had so many compliments on a recipe; I will be making this again and again. I made this from 2Bleu's book #231450, and this one is going into my 2009 faves! The directions were a little problematic for me; I wasn't sure why this would be either 1 hr 15 minutes or 1 hr 30 minutes, as there is no description of when it is done. Also, mine was completely glued to the pan (the directions don't say when to remove from the pan). Next time I will try 2 layers of parchment paper to see if one layer will release from the other. I had to pry it out of the pan, but once we frosted with the ganache it still looked beautiful. Thanks for sharing this amazing recipe!
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RECIPE SUBMITTED BY
Hello! I have a wonderful husband and two fantastic kids. I love to read, have fun with family and friends, stay active with: running; soccer; golf; biking; hiking; and gardening. I love to travel. I'm looking forward to more international travel someday. Cooking has become a passion for me. I love to read cookbooks, watch the Food Network, and try new recipes. I have way too many cookbooks! A few of my favorites are: Barefoot Contessa (any - but especially 'Family Style'),Rachael Ray 30-Minute Meals 2, Roasting by Barbara Kafka, Beyond Parsley & The Black Dog Summer on the Vineyard Cookbook. I try to carefully choose recipes that I think my family will enjoy, which is why most of my ratings are 3-5 stars. Happy cooking!