Tuesday, September 05, 2006

Chocolate Truffle Cake

I love the hot weather and yesterday It was over 100 degrees in Los Angeles.

So what did I do?

I turned on the oven and baked a chocolate truffle cake. It's a guaranteed party in your mouth!

Here's the recipe:

1 pound unsalted butter
3/4 cup sugar
1 cup plus 2 tablespoons strong coffee
10 ounces semi-sweet chocolate
4 ounces unsweetened chocolate
2 ounces milk chocolate
8 large eggs
Cocoa or Confectioner' sugar

Whipped cream
Raspberry or strawberry puree

Preheat oven to 350 degrees. Line bottom of a 10-inch spring form pan with parchment paper.

Coarsely chop chocolate and set aside.

In a saucepan over low heat, melt butter, sugar, and coffee together, stirring to blend. Remove from stove and add chocolate, stirring to melt. Let cool, then whisk in eggs until thoroughly incorporated. Pour into pan. Bake 50 to 55 minutes until cake is done. Cake is done when top has a slight crust and seems set.

If cake rises too fast, reduce heat to 325 degrees and let cook slower.

Chill several hours. Serve cold or room temperature with whipped cream or raspberry or strawberry puree.

Dust top with cocoa or confectioner's sugar.


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