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 MartinIf the Chocolate TruffleCake recipe was useful and interesting, you can share it with your friends or leave a comment.