Chocolate Truffle Cake

a decadent treat for your Valentine

The perfect dessert for your chocoholic Valentine, this cake is almost like a big truffle. It’s incredibly easy to make but no one will ever suspect. It benefits from being made a day or two ahead. Just don’t frost it until time to serve it.

makes 12 servings – It’s very rich!

16 ounces best quality semi- or bittersweet chocolate
1/2 cup unsalted butter
1 1/2 teaspoons flour
1 teaspoon hot water
4 large eggs, separated
1 1/2 teaspoons sugar
Whipped cream for topping
Unsweetened cocoa for topping
1.  Preheat oven to 425 degrees F.  Grease the bottom (only) of an 8-inch springform pan. (Yes, it has to be an 8-inch pan.)

2.  Melt chocolate and butter in the top of double boiler over simmering water.  When melted, transfer into a bowl, and add flour, water, and blend well.  Add egg yolks one at a time, beating after each addition.

3.  Beat egg whites until very frothy.  Add the sugar and continue beating until they are stiff and shiny, but not dry.  Fold into the chocolate mixture.

4.  Pour into pan and bake for 15 minutes, ONLY!  Don’t worry, the cake will look very undone in the center.

5.  Cool the cake completely.  Whip cream until soft peaks form.  Spread a very thick layer over top of cake, smoothing with spatula.  Shake unsweetened cocoa through a sieve over the whipped cream.  Use a doily to make a design on the whipped cream if you wish.  Cut the cake while cold, but let it stand at room temperature for about 15 minutes before serving.

Teacher’s Tips:  1. This cake is a marvelous one to have in your repertoire because it takes no longer to make two or three than it does to make one!  It’s a good idea to make multiples since not only is it utterly delicious, but you can keep it (when properly wrapped) up to 4 months in your freezer.  [I know this is so because I “found” one in my freezer after that long, and served it most successfully!]
2.  The flour in the cake is essential to its texture. However, it’s easy to make this cake gluten free by substituting chick pea flour for the wheat.
3.  Lately I’ve been using a beautiful Dominican bittersweet chocolate for this cake. Contact Preston Stuart at www.kickingmule.com
4.  If you make the cake a couple of days ahead, be sure to refrigerate it; but take it out at least an hour before frosting and serving.