Chocolate Truffle Cake
Light in texture and rich in dark chocolate flavor, this cake contains very little flour. It freezes beautifully, but allow it to thaw and come to room temperature before serving for the best flavor and texture. Don’t be alarmed when the cake falls slightly as it cools. That is quite normal.
Makes 8 to 12 servings
- 8 ounces (about 1½ slightly rounded cups) Kakao Berlin Rhine Dark Chocolate
- 1 cup (2 sticks) unsalted butter cut into 1-inch pieces
- 1 ½ tablespoons liqueur (such as Amaretto, dark Jamaican rum, orange) or espresso beverage
- 1 ½ teaspoons vanilla extract
- 6 eggs, room temperature
- 1 cup sugar
- 6 tablespoons all-purpose flour, sifted three times
- Adjust the oven rack to the middle position. Preheat oven to 350° F. Line the bottom of a 9-inch round springform pan with parchment paper and set aside.
- Place the chocolate and butter in a heat-proof bowl and set over a pan of barely simmering water. Stir until the chocolate and butter have melted. Stir in the liqueur or espresso beverage and vanilla. Remove the bowl from the pan, dry the bottom of the bowl, and cool to 90° F.
- Place the eggs and sugar in a large mixing bowl and, using an electric mixer, whip on high speed until it is thick and light. (This will take 10 to 15 minutes.) Fold the flour into the egg and sugar mixture. Fold in the chocolate mixture by hand quickly but gently being careful not to deflate the batter. Pour into the batter into the prepared springform pan.
- Bake for 35 minutes. Turn off the oven and crack the door open. Let the cake sit in the oven for five minutes. Remove the cake from the oven and place on a cooling rack until completely cooled. Remove the ring from the spring form pan. Lay a piece of plastic wrap over the top of the cake, place a 9-inch round cardboard cake board on top and invert. Remove the bottom of the pan and peel off the parchment paper. Place a serving plate or another cake board on the cake and turn it back over. Wrap in aluminum foil or keep in an airtight cake keeper until ready to serve.
- Cut the cake into wedges and serve with lightly sweetened berries, warm dark chocolate ganache and whipped cream.
For the most accurate results, weigh the chocolate rather than measuring it if possible.
The safest way to bring eggs to room temperature is to place them in a heatproof bowl and cover with hot water from the tap. Let the sit in the water until they feel warm to the touch, abut 10 minutes. Drain off the water and they are ready.
Recipe by Robert Hammond for Kakao Berlin