C&L's Chocolate Truffle Cake
Author: Nicole
Ingredients
  • 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)
Instructions
  1. Preheat the oven to 375°F. Generously butter a 9-inch springform pan.
  2. 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.
  3. 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.
  4. 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.
  5. Bake for 12-13 minutes.
  6. Remove from oven - the center should be jiggly.
  7. 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.
  8. Remove the outer ring from the springform pan and slide onto a serving plate.
  9. Slice into small wedges. Serve with a small dollop of Raspberry Sauce or freshly whipped cream.
Notes
* Eggs take about 30 minutes to reach room temperature if they have been refrigerated.
* For chocolate I like Guittard or Scharffen Berger brands.
* For butter seek out a high-quality unsalted butter such as Plugra, President, Kerrygold or Vermont Creamery.
* Original recipe from Cocoa & Lavender
Recipe by Riegl Palate at https://www.rieglpalate.com/cls-chocolate-truffle-cake/