Chocolate Truffle Cake

 

Chocolate Truffle Cake

(adapted & modified recipe from the “Chocolate – Cooking with the world’s best ingredient” book by Christine McFadden and Christine France 

Ingredients:

10 ounces of dark chocolate
1 stick of unsalted butter
½ cup of sugar
2 table spoon of cointreau
4 eggs
2 table spoons of white unbleached flour

 

Boil tap water. Preheat oven to 400F

 

In a saucepan, over a low heat, melt the chocolate, butter, and sugar, stirring frequently until the mixture is smooth, silky and shiny.

Remove from the heat, cool slightly, and stir in cointreau.

 

In a large bowl, beat the eggs with the flour, then slowly beat in the chocolate mixture until well blended.

 

Pour mixture into a non stick baking tin. Wrap the bottom and the sides of the tin with foil to prevent water getting into the cake. Place the tin with the cake into a large roasting tin, add enough boiling water to come ~3/4 up to the sides.

 

Bake for 40 minutes, covered. Then turn the oven off and let cool for additional 15-20 minutes. Remove cake from the tin and allow to cool overnight. The cake will sink slightly and become it’s classic slim shape.

 

 

 

 

 

My attempt at fancy chocolate works…Leaves a lot of room for improvement.