posted by Andy 09-30-102 9:33 AM
Rich Chocolate Truffle Cake
from "Cooking Class Cookbook" by Publications International, Ltd.
Cake:
1 lb semisweet chocolate (16 squares)
1-1/2 cups butter
1 cup sugar
1/2 cup light cream (half-and-half)
6 large eggs
2 tsp vanilla
Chocolate Glaze:
1 cup semisweet chocolate chips
2 Tbs butter
3 Tbs half-and-half
2 Tbs corn syrup
Cake: preheat oven to 350°. Line bottom of 9" springform pan with foil, tucking foil edges under bottom. Attach springform side. Bring foil up around side of pan (this prevents leaking of oils, etc.). Grease foil-lined bottom and side of pan with butter; set aside.
Heat chocolate, butter, sugar and cream in heavy 2-quart saucepan over low heat until chocolate melts and mixture is smooth, stirring frequently. Remove from heat.
Beat eggs and vanilla in large bowl with wire whisk until frothy. Slowly whisk in warm chocolate mixture until well blended. Do not vigorously beat mixture. You do not want to incorporate air into the mixture.
Pour batter into prepared pan.
Bake at 350° for 45 minutes or until a wooden toothpick inserted about 1 inch from outer edge comes out clean and centre is set. Cool cake completely in pan on wire rack.
When cake is cool, carefully remove side of springform pan. Leave cake on bottom of pan. Wrap cake in foil. Refrigerate until well chilled, at least 4 hours or overnight.
Prepare Chocolate Glaze: Heat chocolate chips and butter in heavy 1-quart saucepan over low heat, stirring frequently. Remove from heat. Stir in half-and-half and corn syrup until smooth.
Unwrap cake. Remove from bottom of pan and place upside-down! on cake plate (provides a flatter surface to glaze). Surround cake with waxed paper slips to prevent glaze getting on plate (if you care to). Spread glaze on sides of cake first, bringing it over the top edge. Pour remaining warm glaze on top and spread quickly to edge using metal spatula. The glaze sets quickly and it's appearance does not benefit from prolonged fussiness. Remove waxed paper after glaze sets.
If you wish to decorate the cake, some nice milk chocolate curls arranged in the centre look nice. You can also pipe some sweetened whipped cream rosettes around the top edge if you wish.
Refrigerate until serving. Best cut with a warm knife, frequently wiped, or possibly dental floss or thread.
This cake really can serve 20 people- they won't come back for seconds, but they will ask you to make it again.
Note: I recommend the use of bittersweet chocolate throughout for extra decadence!