Before flying off to meet my fellow food bloggers I baked the monthly cakes for the office. And among them was this dense super chocolatey cake. It is flourless and baked in a bain marie which makes it light and dense in texture at the same time. It is a must for all chocoholics and best enjoyed with some lightly whipped cream.
Chocolate Truffle Cake
From the Cake Bible by Rose Levy Beranbaum via Anne’s Food.
450 g dark chocolate, broken into pieces
225 g unsalted butter
6 large eggs
40-50 g sugar
butter for the baking tray
Grease and line a round baking tin, around 22 cm in diameter. Wrap the tray with double layers of tin foil as it will be standing in a bain marie.
Preheat the oven to 220°C, and bring 2 litres of water to the boil.
Melt the chocolate and the butter together and stir to blend. Crack the eggs into a bowl that will fit onto a small saucepan, and add the sugar. Pour water into the small saucepan, and place on medium heat and top with the bowl. Beat the eggs with an electric whisk while heating until they are slightly warm to the touch. Remove from heat and beat very vigorously for at least five minutes – the egg mixture should become very pale and fluffy.
Mix the eggs and the chocolate mixture carefully, until you see no more streaks. Pour into the baking tin. Place the tin in a large baking tray and pour the hot water into the sheet so it reaches about half way up the sides of the cake tin.
Bake for five minutes. Cover the tin with tin foil and bake for ten more minutes.
Remove from oven and let cool on a rack for 45 minutes. Wrap in plastic and place in fridge for at least three hours or overnight, until the cake is very firm.
Take it out of the fridge, and loosen the cake from the pan with the back of a knife. Remove the sides of the tin and invert the cake onto a plate, and gently remove the bottom of the pan and the parchment paper. Invert back onto the plate you want to serve it on.