Wednesday, June 2, 2010
Oink! Oh, excuse me. Truffle Cake Recipe.
This month's Woman's World magazine had THE BEST recipe. Even better - it's easy (the hardest part is waiting until the next day to eat it)! So I had to share.
2 tbsp. instant coffee granules
1 cup unsalted butter
8 oz. dark chocolate, chopped (I just used Ghiaradelli chocolate chips)
1 cup sugar
Preheat oven to 350*. Wrap aluminum foil around bottom and outside of 8" springform pan; coat inside with cooking spray. Dissolve coffee granules in 1/2 cup hot water; cool. In pot, melt butter slowly and carefully over low heat; remove from heat and cool. In large microwave-safe bowl, microwave dark chocolate on high in 20 second intervals, stirring, until melted. Chocolate burns easily, so pay attention. Mix sugar into butter; stir into melted chocolate. Cool. Stir cooled coffee into chocolate mixture; whisk in eggs. Make sure mixture is not too hot or you will have scrambled eggs! Pour batter into pan. Bake 40 minutes. Cake will be "jiggly". Refrigerate overnight. Before serving, remove side of pan.
I didn't have an 8 inch springform - I had a full sized springform, so my cake was shorter than it would've been otherwise. But it turned out just fine. Also, if you don't have a springform, I don't see any reason why you couldn't just line a 9 inch round cake pan with foil and use that. Just use the foil to lift it out of the pan once it has set up.
Let me tell you, this cake is so rich and delicious. Paul compared it to creme brulee (our mutual favorite dessert) in chocolate format. It's a little more dense than creme brulee, a bit like cheesecake in that fashion. And it kind of melts in your mouth with its chocolateness. It'll be a definite repeat in my house.