Chocolate Truffle Cake
This exceptionally sinful chocolate dessert is easy to
make, but it must be refrigerated for twenty-four hours
before serving for the best flavor and texture. For the
neatest slices, dip the knife into hot water before
cutting each one.
14 squares (14 ounces) semisweet chocolate,
2 squares (2 ounces) unsweetened chocolate,
1 cup butter (2 sticks; do not use margarine)
8 large eggs, separated
1⁄2 cup granulated sugar
1⁄4 teaspoon cream of tartar
1. Preheat oven to 300°F. Remove bottom from 9" by 3" springform pan and cover with foil; wrap foil around back. Replace pan bottom. Grease and flour foil bottom and side of pan.
2. In heavy 2-quart saucepan, combine semisweet and unsweetened chocolates and butter; heat over low heat, stirring frequently, until melted and smooth.Pour chocolate mixture into large bowl.
3. In small bowl, with mixer at high speed, beat egg yolks and granulated sugar until very thick and lemoncolored, about 5 minutes. With rubber spatula, stir egg-yolk mixture into chocolate mixture until blended.
4. In separate large bowl, with clean beaters and with mixer at high speed, beat egg whites and cream of tartar until soft peaks form when beaters are lifted.With rubber spatula, gently fold beaten egg whites,one-third at a time, into chocolate mixture just until blended.
5. Scrape batter into prepared pan; spread evenly.Bake 35 minutes. (Do not overbake; cake will firm upon standing and chilling.) Cool completely in pan on wire rack; refrigerate overnight in pan.
6. Run thin knife, rinsed under very hot water and dried, around cake to loosen from side of pan; remove side of pan. Invert cake onto serving plate; unwrap foil from pan bottom and lift off pan. Carefully peel foil
away from cake.
7. To serve, let cake stand 1 hour at room temperature.Dust with confectioners’ sugar. Or dust heavily with confectioners’ sugar over paper doily or stencil.
Makes 20 servings.
Each serving: About 251 calories, Prep: 1 hour plus overnight to chill Bake: 35 minutes
Bon Apetit Emely's Recipes