Flourless Chocolate Truffle Torte/Cake with Chocolate Cream Glaze
I don't know the origin of the
recipe, but it's the best chocolate desert ever - hands down. I would
expect an 8" cake like this to sell for in excess of $25-$30 dollars -
once you taste it you'll know why. Folks typically can't believe
there's no flour in it.
This is by far one of the most
"troublesome" recipes I deal with - it's complex, but not hard (if that
makes any sense). I will say that if you don't have the appropriate
equipment to make this it's probably not a good idea to try and
improvise as you’ll end up with a(n expensive) mess.
This is a 2 day affair - the cake
needs to chill overnight prior to glazing and serving. It doesn't have
to be glazed, but it's soooo much better if it is.
Once you've made one it's not so bad, but the first one is a bit frazzling (at least it was for me for me).
Note that this will make a cake
for maybe 6 to 8 people (if it's not obvious from the list of
ingredients, it's SUPER rich) - I have tried to make "double recipes"
(use a 10" spring form
pan and bake for 25-30 minutes (covering with foil after the first 5) )
and the end results were less than satisfactory (it ended up rather raw
(gummy) in the
middle). If you need to feed more people, make multiple 8" cakes.
A word on the chocolate in the recipe:
Find the absolute best that you
can - go to a baking supply place and
spend a few bucks, or get some bars of the best stuff you can find.
Please don't use the "wax turds in a bag" that typically go into
at least you won't know how truly awesome this cake can be). A clue is
"vanillin" - if the chocolate you're considering has vanillin keep
looking. In all honesty (and after some real experimentation) the
Ghirardelli dark chips are actually quite good! Note that the desert
ends up tasting pretty much EXACTLY
like the chocolate you put into it, so if you want really dark go
really dark - if you like milk chocolate go with that. I prefer a
dark cake with a sweet coating - so I coat with milk chocolate.
There are a couple ways you can change the taste of this recipe by
altering the glaze - use milk chocolate instead of the semi-sweet; add finely chopped
candied cherries or other fruit to the glaze just before you
pour it; add another flavor like peanut butter, or hazelnut, or mint,
or cinnamon. Raspberry or orange liqueurs! Amaretto. Bailey's.
Try sprinkling it with chopped nuts, or toffee crumbles. The
possibilities are nearly endless! I buy frozen mixed berries from
Sam's Club and microwave them in a small bowl then mash them into sort
of a compote - spooned on the top of this it is absolutely
awesome. A stout "true French vanilla" ice cream is another fine
1lb semi-sweet chocolate
1/2 pound (2 sticks) unsalted butter
6 large eggs
Chocolate Cream Glaze:
12 ounces semi-sweet chocolate
1 cup heavy whipping cream
2 tablespoons light corn syrup
8" springform pan
larger square or round baking pan to hold the springform pan
cooling rack / cake circle for 8" cake
stand mixer with a large bowl
Preheat oven to 425 degrees (truly pre-heat it)
Boil a pot of water
Line the bottom of the springform pan with parchment paper, and butter entire inside of the pan (paper and pan sides).
Wrap the outside of the pan in heavy-duty tinfoil (to prevent leakage when in the water bath).
Cut a piece of foil large enough to fit inside the 8" pan, and butter an area equal to that of the pan.
We're going to whip the eggs into a mean froth. In order for that to
happen the mixer parts need to be uber-clean and the eggs and bowl need
to be warm. I let my eggs sit out an entire morning, and I soak my bowl
in the hottest water possible prior to starting - drying it out when I
am ready to whip!
Crack the eggs into a large mixing bowl (from a stand mixer
preferably), if you need to, warm the eggs by placing the mixing bowl over
simmering water (stirring constantly) until warm to touch. This is
CRITICAL - the eggs have to be warm to get them to the right
consistency. Obviously, not so warm they start to cook!
Now beat the eggs until at least TRIPLE in
volume (about 5-10 minutes). It may take the full 10 minutes, but
longer likely means you did not heat the eggs enough. Obviously, with a
hand mixer this is going to require a bit of stamina....
Here they are when they're done......
Chop or grate chocolate into small
pieces and melt with butter (you can do this as the eggs beat) -
carefully, or it will burn. Stir until it's very smooth. Just get it
hot enough to melt - it does not have to be any hotter.
Next is the most critical part of the process, SLOWLY fold 1/2 of the egg mixture into the melted chocolate mixture, folding with a spatula just until most of the streaks are gone.
Fold the remaining eggs into chocolate just until streaks are gone (the batter will have an odd sort of egg-white consistency).
You CAN do the opposite - put the chocolate into the eggs, but you have to be EXTREMELY slow and systematic
- you have to basically drizzle the chocolate into the eggs otherwise
it's going to plummet to the bottom of the bowl and you will have to
work too hard to incorporate it. The point here is that you're
trying to KEEP the air in the eggs. TOO MUCH working the batter
and you'll end up with a chocolate pancake!!
Here's the completely mixed batter - note how much volume is lost
working the chocolate and eggs together! It should fill a typical
springform pan about half-way up.
Pour the batter into the prepared
springform pan, the set the pan into the larger pan (round or
rectangular) and fill about 1" with the boiling water.
Bake at 425 degrees for 5 minutes in the center of the oven.
The 5 minutes of baking time give you just enough time to lick most of
the chocolate mix from the various preparation pieces.
Rest a piece of buttered foil
(buttered side down) over top of cake pan. Continue baking for another
10 minutes (for a total of 15 minutes bake time).
Remove cake from oven (the center will still look uncooked) and let sit at room temperature for 1 hour.
You can tell that it's done - the edges look like cake, or a
brownie. Have a taste - it will tell you what the finished
product is going to be like.
Cover with plastic wrap and refrigerate overnight.
The following day run a small,
thin bladed knife around inside of pan and remove the springform side.
If it's important to have the cake look its best, trim the top so it is
level - but the glaze will cover most imperfections.
If you're going to serve it plain,
invert the cake on a plate, or if you're going to glaze it, onto cake
circle (I don't have one but I use a "fine pitch" cooling rack and it
works fine). Remove the bottom of pan and the parchment paper. The
entire cake can be smoothed with a (metal) cake spatula dipped in hot
water. Time to glaze it!
While a decent representation, I mixed this one a tad too much IMO. I
prefer if they're about 1/4" thicker (= lighter texture) - this one is
going to be a "sinker"!
Here's one on the glazing rack - ready to get coated with more chocolate (the white on top is butter from the pan liner)
Chocolate Cream Glaze