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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (131g) Recipe makes 12 servings |
||
| Calories 568 | ||
| Calories from Fat 445 | (78%) | |
| Amount Per Serving | %DV | |
| Total Fat 49.5g | 76% | |
| Saturated Fat 30.2g | 151% | |
| Monounsaturated Fat 14.5g | ||
| Polyunsaturated Fat 1.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 155mg | 51% | |
| Sodium 50mg | 2% | |
| Potassium 440mg | 12% | |
| Total Carbohydrate 39.8g | 13% | |
| Dietary Fiber 7.8g | 31% | |
| Sugars 25.6g | ||
| Protein 9.3g | 18% | |
Chocolate Truffle Cake
By: LifeIsGood
Jul 19, 2007
If you are craving chocolate, look no further! This cake is the ultimate in decadence and takes so few ingredients. It's dense, fudge-like and the ganache is delicious. I like to garnish it with some fresh raspberries. This recipe comes from a cookbook called, "Beyond Parsley". Enjoy! Note: time does not include refrigeration.
SERVES 12 -16
Ingredients
- 8 ounces dark chocolate or semisweet chocolate
- 1 cup unsalted butter, room temperature
- 1 1/2 cups sugar
- 5 eggs, beaten until foamy
Ganache
- 12 ounces semisweet chocolate
- 1 cup heavy cream
Directions
1
Preheat the oven to 350°F Melt the 8 ounces of chocolate, for the cake, and stir until smooth. You can use a double boiler for this or simply a bowl fitted over a pan containing an inch or two of boiling water - just make sure the water doesn't touch the bowl.2
Remove from the heat and cool for a few minutes. Add the butter, a little bit at a time, and beat with a wire whisk until smooth.3
Add sugar and beat it for about a minute, using the whisk.4
Add eggs and continue beating with the whisk until fully incorporated.5
Butter an 8-inch round cake pan and line with parchment. Pour in the batter and set pan into a slightly larger pan.6
Fill the larger, outer pan with some hot water, about 1 inch deep. Bake for about 1 hour and 15 minutes (1 hour and 30 minutes tops.depending on your oven.).7
Cool for 1 hour. (Yes, you have to wait!) Cake will fall, don't be alarmed.8
Then refrigerate until set, at least 2 hours. (Yes, you have to wait some more.).9
Prepare the ganache: Boil chocolate and heavy cream together, over medium high heat, stirring to blend. Be careful here so you don't burn the chocolate. Once the chocolate is melted, take off heat immediately and set to cool a bit.10
Refrigerate the ganache until it's of spreadable consistency. This could take about 1 to 2 hours (while your cake is refrigerating). Just be careful that it doesn't sit too long or your ganache will become too hard to spread.
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Browse similar recipes by category
- Course > Desserts > Cakes
- Main Ingredient > Chocolate
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven
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- Occasion > Dinner Party
- Occasion > Taste/Mood > Comfort Food
- Dietary > Low in... > Low Sodium
Featured Reviews for This Recipe
From: appleydapply
On Mar 29, 2009
"My life is forever changed" is how one guest commented on this fabulous dessert. It was so amazingly chocolate-y and rich. I've never had so many compliments on a recipe; I will be making this again and again. I made this from 2Bleu's Favorite Finds of 2008, and this one is going into my 2009 faves! The directions were a little problematic for me; I wasn't sure why this would be either 1 hr 15 minutes or 1 hr 30 minutes, as there is no description of when it is done. Also, mine was completely glued to the pan (the directions don't say when to remove from the pan). Next time I will try 2 layers of parchment paper to see if one layer will release from the other. I had to pry it out of the pan, but once we frosted with the ganache it still looked beautiful. Thanks for sharing this amazing recipe!
From: LouLouIzSpoiled
On Feb 7, 2009
I made this awhile back to see if it was something I could make for Valentine's day, and it was a chocolate lovers dream cake! What an awesome find! I made following the recipe and wouldn't change a thing! Yum yum!! Thank you!
From: 2Bleu (Bird&Buddha)
On Dec 28, 2008
This recipe made it into our Favorite Finds of 2008. - 02/01/08 When you said "decadence" you weren't kidding! This is awesome. I was intrigued with the idea of a flour-less cake, and being a chocoholic... this fit the bill. I downsized the recipe to a mini-loaf pan (quartered it) and cooked in water-bath as stated. It came out quite nicely. I only cooled the ganache to syrup consistency and poured over top and then dusted it with powdered sugar for presentation... (I know, but, I couldn't wait!) It came out nice and velvety and surprisingly cake-like. Thank you for this luxurious treat! ~Buddha
From: Sydney Mike
On May 27, 2008
Oh, yes, this one is definitely for me! The tast of all that chocolate is like . . . well, it's GREAT! Next time I'd love to have this served with some kind of fresh berries, whether strawberry or raspberry or . . . Was gonna share this with some neighbors, but didn't ~ Kept is all right here at home! Thanks so much for sharing your great recipe! [Made & reviewed as a kidnapped recipe in the Aus/NZ Recipe Swap #16]
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