Sinful Chocolate Truffle Cake

Recipe by Pumpkie
READY IN: 1hr 5mins
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
  • 14
    ounces semisweet chocolate (I use Ghiradelli bar chocolate)
  • 2
    ounces unsweetened chocolate (I use bakers)
  • 1
    cup butter (do not use margarine)
  • 9
    large eggs, separated (you use both the yolk and whites)
  • 12
    cup sugar
  • 14
    teaspoon cream of tartar
  • confectioners' sugar (for dusting)
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DIRECTIONS

  • Preheat oven to 300 degrees.
  • Remove the bottom of a 9 inch springform pan and cover with tin foil, wrapping foil around to the back (this will make it easier to remove cake from pan).
  • Replace bottom of pan in springform.
  • Grease and flour bottom and side of pan.
  • In heavy 2-quart saucepan, combine semisweet and unsweetened chocolates and butter and melt over very low heat, stirring frequently until smooth.
  • Pour into a large bowl and set aside.
  • In another bowl with mixer at high speed beat egg yolks and sugar until very thick and lemon colored, about 5 minutes.
  • Then add the egg yolk mixture to the chocolate mixture, stirring with rubber spatula until blended.
  • In another bowl with clean beaters, beat a high speed the egg whites and cream of tartar until soft peaks form when beaters are lifted.
  • With rubber spatula fold beaten egg whites into chocolate mixture, one third at a time, make sure you fold not stir.
  • Pour batter into prepared pan, spread evenly.
  • Bake for 35 minutes.
  • DO NOT OVERBAKE Cake will firm up while standing and chilling, it is a truffle cake not a standard cake.
  • Cool cake completely in pan on a cake rack.
  • When cool refridgerate overnight in pan.
  • In the morning to remove the cake from pan, run a hot knife, (run knife under hot water) around edge of cake, and unhook spring latch on side of pan and lift off side of pan.
  • Invert cake onto cake plate, unwrap foil from bottom of pan and lift off bottom of pan.
  • To decorate top of cake using a fine sieve, sprinkle with confectioners sugar, or I made a heart stencil with paper for valentines day and placed on top of cake to create a heart outline with the sugar.
  • Refrigerate cake and remove 15 minutes before serving.
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