CHOCOLATE TRUFFLE CAKE
When ZOYA bakes.....
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CHOCOLATE TRUFFLE CAKE
She loves baking and being in the kitchen. It’s so wonderful to see her becoming a lady of her own with aspirations and dreams that are beyond what I had at her age!! ماشاءاللهتباركالله One of her biggest inspirations is none other then her very own gorgeous khala @fiferella!! She take prides in looking up to her and experimenting with new ideas. This recipe is from a cookbook ZOYA’S friend gifted her from their school book fair. Obviously she was eager to make something from it and made this delicious gluten free truffle cake with almost no help from me!!
This Flourless Chocolate Cake channels the finest truffle, with rich chocolate taste and silky smooth texture.
I have made a number of flourless chocolate cakes over the years, but all of them were comprised of using just egg whites that were folded into the chocolate. This Chocolate Truffle Cake caught my eye since it uses whole eggs, that are whipped separately (whites and yolks) up to frothy goodness before being folded into the chocolate.
The result? Rich chocolate taste and a silky, truffle-like texture. This is a chocolate lovers cake and perfect for any special occasion.
My Notes for Chocolate Truffle Cake
Use the best quality chocolate you can find. You’ll need 8oz- 250g for this one.
Don’t rush the whipping of the eggs. You want them to be frothy before folding, carefully so as to not deflate, into the chocolate.
The cake will look slightly jiggly when it’s ready to take from the oven. It will firm up as it cools.
You can make this one in a 8 -inch springform pan if that’s all you have. Reduce the cooking time to 18-20 minutes.
Feel free to dress this one up with edible flowers or berries, as I’ve done here or a dusting of cocoa powder or very finely chopped nuts.
As this is very rich, only a small slice is needed. It’s lovely as it, but also would be nice with a dollop of whipped cream or a fruit,, such as raspberry. As the tart breaks perfectly through the rich taste and balances the taste.
Rich, chocolate cake, with the texture of chocolate truffles. Gluten free, too!
Ingredients
4 large eggs separated
250 gms high-quality dark chocolate broken into pieces
125 gms unsalted butter cut into pieces
50ml double cream
125 gms caster sugar
2 tbsp cocoa powder (sifted)
icing sugar for dusting- optional
Instructions
Adjust an oven rack to the lower-middle position and heat the oven to 170 degrees C.
Melt the chocolate, butter and cream together in a heat proof bowl set over a sauce pan of gently simmering water. Remove from the heat and leave to cool for 5 minutes.
Whisk the egg yolks, with 75 gms of the sugar until pale. Next stir into the cooled chocolate mixture.
In another bowl, whisk the egg whites with an electric mix until softly peaking, then whisk in the remaining sugar. Fold into the egg yolks and chocolate mixture. Lastly add the sifted cocoa powder until evenly incorporated.
Pour the cake mixture into a greased 9” springform cake pan. Bake in a preheated over for 20-25 minutes. leave to cool in the tin for 10 minutes and turn out into your serving plate.. Sieve a light sprinkling of confectioners’ sugar or cocoa powder over the cake to decorate.
Serve in wedges while still warm, with whipped cream and raspberries. ENJOY
