C&L's Chocolate Truffle Cake |
Author: Nicole
- 1 pound best-quality chocolate, between 55-65% cacao
- 11 tablespoons (1 stick plus 3 tablespoons) unsalted high-quality butter - 10 tablespoons for baking/1 tablespoon to grease pan
- pinch of sea salt
- 5 large eggs, room temperature
- Raspberry Sauce or whipped cream for serving (optional)
- Preheat the oven to 375°F. Generously butter a 9-inch springform pan.
- In a large metal bowl set over simmering water, melt the butter and chocolate together until smooth. Remove from the heat and stir in a pinch of salt. Let cool.
- Place egg whites into the bowl of a stand mixer (or other large mixing bowl) and the yolks into a small bowl. Stir the yolks to blend with a fork, them stir into the cooled chocolate.
- Beat the whites with the whisk attachment (or hand-held mixer) until stiff. Add a third of the beaten whites to the chocolate and stir with a wooden spoon or rubber spatula to lighten the batter. Gently fold on remaining whites and pour into prepared pan.
- Bake for 12-13 minutes.
- Remove from oven - the center should be jiggly.
- Let cool 10 minutes on a rack. The sides should have shrunk from the edges a bit. Run a thin-bladed knife or spatula around the edges to loosen. Let cool completely in pan.
- Remove the outer ring from the springform pan and slide onto a serving plate.
- Slice into small wedges. Serve with a small dollop of Raspberry Sauce or freshly whipped cream.
Recipe by Riegl Palate at https://www.rieglpalate.com/cls-chocolate-truffle-cake/
3.2.2925