Thursday, March 8, 2012

Cooking 101–Chocolate Truffle Cake

The original recipe was for a flourless chocolate cake, but (of course) I made some alterations and turned up a cake that was very much like chocolate truffles with a tiny bit of cake attitude. This is incredibly rich and delicious, so serving size should be small, no bigger than 2”x2” square pieces.

Tools you will need:

8”x8” or 9”x9” square baking pan lined with greased parchment or waxed paper, double boiler, rubber spatula.

Preheat oven to 350 degrees. Melt in double boiler: 3 cups of high quality semi-sweet chocolate chips

1/4 cup cocoa 

1/2 cup butter (I actually used 1/4 cup butter and 1/4 cup canola oil and it was plenty rich)

Stir in: 1/2 cup frozen orange juice concentrate

1/2 cup water

(this renders a light and delicate orange undertone in heavy chocolate, if you want more orange flavor, use a full cup of orange juice concentrate)

1 tsp. vanilla

Cool to room temperature (stirring in the frozen o.j. concentrate cooled this down fine for me)

Beat in: 6 eggs

Pour well mixed batter into the lined baking pan, bake 50 to 55 minutes until center of cake is firm and no longer glossy. It might be best to cool before removing from pan, but I flipped it over on a cooling rack to cool the cake. This left lines in the top of the cake, but no one cared.

As I mentioned before, this cake is very rich, but is so good that if you can afford the caloric intake it makes a very nice special event treat. If you want it even richer, you could make a ganache to pour over the top, though I felt the cake itself was very satisfying.


Chocolate Ganache

In double boiler melt: 1 cup semi-sweet chocolate chips (again, use good quality chips)

Add: 1 Tbsp. cocoa

Remove from heat and stir in: 3/4 cup heavy whipping cream

Whisk until smooth, drizzle over cooled truffle cake.

If you wish to lighten the cake a bit, serve with a dollop of whipped cream (but add 1/3 to 1/2 less sugar than you normally would when whipping the cream)

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