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Title: Chocolate Truffle Cake
Submitted by: sness - June 21, 2006
1 1/3 cups chopped chocolate
¾ cup butter
½ cup cocoa
½ cup cassis or other liqueur
5 eggs
1 2/3 cup sugar
Grease and flour bottom of 9" springform pan, line with buttered parchment. Melt chocolate and butter in top of double boiler. Beat eggs with sugar until very light. Add cocoa and liqueur to melted chocolate and butter, incorporating quickly with a wire whisk. Fold warm chocolate mixture gently into eggs. Pour into prepared pan. Bake at 350° until a skewer or toothpick inserted into centre retrieves moist brownie-like crumbs. Cool in pan. Do not be alarmed when the cake falls as it cools, it will form a crust on top which is not supported by its inner structure and will fall (If it doesn’t fall of its own volition, you will have to gently push it down before glazing).
¾ cup butter
½ cup cocoa
½ cup cassis or other liqueur
5 eggs
1 2/3 cup sugar
Grease and flour bottom of 9" springform pan, line with buttered parchment. Melt chocolate and butter in top of double boiler. Beat eggs with sugar until very light. Add cocoa and liqueur to melted chocolate and butter, incorporating quickly with a wire whisk. Fold warm chocolate mixture gently into eggs. Pour into prepared pan. Bake at 350° until a skewer or toothpick inserted into centre retrieves moist brownie-like crumbs. Cool in pan. Do not be alarmed when the cake falls as it cools, it will form a crust on top which is not supported by its inner structure and will fall (If it doesn’t fall of its own volition, you will have to gently push it down before glazing).