This chocolate truffle cake is so easy and simple to prepare – just perfect for the holiday season! And not just for the holidays – but birthdays and anniversaries as well. Rich, chocolatey, creamy and very delicious! Ideal for the chocolate lovers! Here is the recipe:
- 2 ½ cups high-quality chocolate chips
- 1 cup heavy cream
- 8 tablespoons (1 stick) unsalted butter
- 3 teaspoons vanilla extract
- 7 free-range eggs
- 1 cup brown sugar
- A pinch of salt
- cacao powder with maca (for dusting)
- chocolate candies (for garnishing) – optional
- Preheat the oven to 350°F/180°C/Gas Mark 4. Line a 9-in. Springform cake pan with a circle of parchment paper. Next, wrap a piece of foil around the outside of the baking pan, covering the sides and bottom, in order to catch any leaking drips. Leave aside.
- In a medium saucepan, over low heat, place the heavy cream. When the cream is warm, melt the chocolate chips by applying them gradually to the pan as you whisk. Put the butter. Whisk until the butter and chocolate are melted. Pour the vanilla extract. When the mixture is melted and smooth – remove it from the heat.
- Then, using a wire whisk attachment, whisk the brown sugar, eggs, and salt until the eggs are doubled in volume and foamy, around 3-4 minutes.
- Gradually pour the cooling chocolate mixture to the eggs, and whisk lightly until combined.
- Transfer the batter to the prepared baking pan.
- Bake for 1 hour, until the cake, is cracked and set. It’ll still look a little loosen in the middle, underneath. But that’s fine.
- Apply the pan to a wire rack to cool. When the cake reaches room temperature, lightly cover and refrigerate the cake overnight.
- Before serving, smoothly loosen the cake from the sides of the baking pan using a flexible spatula. Remove the Spring form clasp and the ring. Apply the cake to a cake plate or other serving dish.
- Dust the cake with a sifting of cocoa powder and garnish with chocolate candies (if desired). Slice and serve.