Friends, you have never tasted anything like this. Or maybe you have, but you'll be happy to have it again.
This cake (if you can call it that) is the richest, gooeyest (or is it "gooiest?"), chocolatiest goodness ever. We call it truffle cake. The truffle refers to the texture of the cooled batter.
It has no flour, so it's dense and has no real "crumb" to speak of. Serve it warm and put ice cream on it. Bake it in thin discs to make crisp cookies. Frost a cake with the batter.
No, don't do that. Be happy you have the recipe and hide it from your neighbors.
What You'll Need
- 12 oz. excellent quality dark chocolate (I like a 64% chocolate)
- 8 oz. unsalted butter
- 5 whole eggs
- 1 cup sugar
- 2 tablespoons water
The recipe can be scaled up and down with no negative side effects. We make it with 12 pounds of chocolate at the restaurant!
How to Do It
Chop the chocolate into small pieces.
Put the chocolate in the bowl of a stand mixer fitted with the paddle attachment.
Melt the butter over medium heat, and pour over the chocolate.
Mix on low. Leave mixer on while you do the next part.
In a heavy sauce pan, bring the sugar and water to a boil, stirring. Stop stirring and put on a lid or cover with plastic wrap.
Let boil for 2-3 minutes to wash down any errant sugar crystals. Uncover and plop in your candy thermometer. Cook to firm ball stage, 248 degrees, F.
Immediately pour into chocolate and butter mixture (remember, your mixer is still on low). Let mix for a minute or two to cool a bit, then dump in the eggs all at once. Continue mixing on low speed until room temperature.
Put in a container and refrigerate until firm. (You can use it right away, but it's easier to deal with when it's firmer).
Scoop into buttered ramekins whose bottoms are lined with parchment or small ring molds lined with parchment paper. You can even use little tuna cans with their tops and bottoms removed. Well washed, please.
Fill molds about 3/4 full. Or spread into a parchment lined 8"X8" pan and bake like brownies.
This truffle cake was baked with semisweet chocolate inside for a particularly melty center.
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Bake at 350 degrees, F, for 15-20 minutes, or until the tops are puffed and have small cracks in them. Turn
the pan halfway through the baking time.
You can also drop small scoops directly onto parchment-lined cookie sheets and bake until crisp but not over-browned. Then you'd have truffle cookies instead of truffle cakes.
Cool to room temperature and remove from molds. Reheat before serving.
This batter keeps for at least a couple of weeks in the fridge, so make lots.
