Thursday, January 11, 2007

Chocolate truffle cake

This is the third – and last – dessert from the Christmas series. I must confess it’s my favorite...

It was a pretty chocolate-y Christmas, as you can see. :D

Chocolate truffle cake
from Modern Classics Book 2

Cake:
68g all-purpose flour
2 tablespoons cocoa powder
75g caster sugar
4 eggs
80g butter, melted

Truffle filling:
450g dark couverture chocolate – I used semisweet Callebaut that’s made in Brazil with Belgian cocoa mass
480ml cream
6 egg yolks
75g caster sugar

Preheat the oven to 180ºC (350ºF).
Sift the flour and the cocoa three times and set aside. Place the sugar and eggs in the bowl of an electric mixer and beat for 8-10 minutes or until pale and thick and triple in volume.
Gently fold through the flour and cocoa and then the butter.
Line the base of a 20cm (8in) round springform tin with non-stick baking paper - I don’t have one, so I used a tin with a removable bottom, greased it, lined the base with paper, then greased it again and floured everything, just in case.
Pour the mixture and bake for 25 minutes or until the cake comes away from the side of the tin. Cool in the tin.

While the cake is baking, make the truffle filling:
Place the chocolate and cream in a saucepan over low heat and stir until melted and smooth. Place the egg yolks and sugar in a heatproof bowl over a saucepan of simmering water and beat for 6 minutes or until thick and creamy. Fold the chocolate mixture through the egg mixture and beat for 6 minutes or until cold. Refrigerate for 30 minutes.

To assemble, remove the cake from the tin and cut in half horizontally. Place the bottom layer back in the tin and pour over half of the truffle filling. Place the top layer on the cake and cover with the remaining filling. Refrigerate for 5 hours or until set.

To serve, place a warm tea towel around the tin, which will help ease the cake away from the side. Carefully remove the cake from the tin and use a heated palette knife to smooth the edge – I wasn’t able to do it, but I highly recommend it because the cake would look a lot nicer.

Serves 10-12.

During cooking the cake will shrink away from the side of the tin so that when you pour the truffle filling over the top, it will spread down the side of the cake and create a great smooth and glossy coating. To smooth the edge after removing the cake from the tin, dip a palette knife into hot water, dry it quickly with a tea towel and run the blade around the edge.

12 comments:

Gattina said...

Pat,
you're so quick in posting! This morning I just drooled over your buche de noel (I think the chocolate shaving and mushroom are fantastic!), now I see this sinful chocolate truffle cake! Love them all!
We all die for chocolate, don't we?! If there's chcolate perfume or shampoo, I think I'll buy them too!

Kristen said...

Patricia -
Oh my...does that look great or what? Incredible!!

wheresmymind said...

Goodness, that looks beautiful!

Ivonne said...

Oh! Look at that cake! Wow!

valentinA ® said...

I'd do anything to have a tiny slice of your chocolate truffle cake!

p.s: I hope you don't mind but I've linked you on my blog:)
Have a fab week end Patricia!

Patricia Scarpin said...

Dear Gattina,
I have some other recipes to post but wanted to finish the Xmas series first. I'm glad you liked it!
Chocolate is marvelous, my friend, you're right! I love it too, such a temptation!

Kristen, thank you! You're very kind!

Jeff, tks! I tried leaving a comment on your sourdough bread but couldn't - just want to let you know it looked delicious!

Tks, Ivonne!

Valentina, my dear, I'm so glad you did that - tks a lot! It's an honor to be linked there, you're a wonderful cook!

veron said...

Supremely decadent! I can see why this is your favorite.

Cenk said...

Three chocolate desserts one after another? Who can say no to that? The truffle cake looks delicious. I think you just woke the devil in me. Time for some Nutella :)

Nicole said...

All I can say is, "mmmmmmmmmmmm!"

Patricia Scarpin said...

Veron,
I love the silky texture of this filling/icing.

Cenk, I had a laugh with you. Nutella is good anytime - it's a good thing I gave an excuse for that. :D

Nicole, tks, dear!

Anonymous said...

This recipe sounds really amazing and I'm tempted to try it immediately if it wasn't for the fact I'm stuck at work till late! :(

Have you considered video-recording some of your recipes? I find video recipes so easy to follow and yours would be perfect and I'd visit and download your recipes all the time! The other option is that if you don't really want to talk your way through the videos, you could just record the steps and write down the ingredients or something. But I suppose it would be time consuming :S

Hope you have a great day! I'm definitely coming back for more!

Kate xx

Patricia Scarpin said...

Dear Kate,
Thank you for stopping by! I'm glad you are enjoying the blog!
I have thought of making videos, yes! But do not know how to start, actually. That is a lovely idea and thank you for taking the time to write!
xx

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