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Chocolate Truffle Cake recipe

Serve this soft, decadent chocolate trufflecake with sweetened whipped cream or vanilla ice cream.

Recipe: Chocolate TruffleCake

1 1/4 cups butter (no substitutes)3/4 cup unsweetened cocoa powder1 cup plus 1 tablespoon granulatedsugar – divided use1 tablespoon all-purpose flour2 teaspoons vanilla extract4 large eggs, separated
Sweetened whipped cream or vanilla icecream for accompaniment

  • Heat oven to 425°F (220°C). Greasebottom of 9-inch springform pan.
  • In a medium microwave-safe bowl melt butter;add 3/4 cup cocoa and 1 cup sugar, stirring until well blended.Cool 5 minutes.
  • With wooden spoon, stir in flour and vanilla;add egg yolks, one at a time, beating well after each addition.
  • Beat egg whites with remaining 1 tablespoonsugar in medium bowl until soft peaks form; gradually fold intochocolate mixture. Spoon batter into prepared pan.
  • Bake 15 to 18 minutes or just until edgesare firm (center will be soft). With spatula, loosen cake fromside of pan. Cool completely on wire rack; remove side of pan.
  • Cover; refrigerate at least 6 hours.
  • Serve cake with sweetened whipped creamor vanilla ice cream, if desired.

    Makes 8 to 10 servings.

    The Elusive Chocolate Truffle Cake/Lava Cake from my book , Flavor Quest, Vol. 1 by Chef Dave Martin

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