Friday, May 25, 2012

Week 20: Chocolate Truffle Cake (for my Mom, Part II)

My little brother turned 21 about a month ago. We drank. That is all.

"little" brother and me at a wedding

Before we drank, we ate. Mom was visiting Boston, so Dad came out to Ann Arbor and took Christopher and I out to dinner at Grizzly Peak. I'm always a fan, but more so tonight. Christopher eats at least twice what I do. After we stuffed ourselves with delicious dinners, the waitress came over and asked if we wanted dessert. Christopher immediately asked for the Chocolate Truffle Cake. 

It. Was. Epic.

It was a smooth and chocolately and epic. Did I mention that already? GP serves it with espresso ice cream, but I'm not a fan of coffee. Once I tasted this cake I immediately knew this was what I would be making for Mother's Day dessert. 

Look at that cake, don't you want a slice?

We topped it off with some homemade hot fudge sauce. Make this. Right now. Epic.

Since this made a 9-inch cake, we didn't finish it. It is not possible for 4 people finish this cake in one sitting unless it's all you're eating. I left a couple extra slices at home and took the rest to work. My coworkers quite enjoyed having cake during lunch on Monday. 

Chocolate Truffle Cake
originally from Gluten Free Goddess

1 cup whipping cream
2 1/2 cups semi-sweet or dark chocolate chips
1 stick (8 tablespoons) unsalted butter
2 tablespoons bourbon vanilla extract* or see notes
7 organic free-range eggs
1 cup light brown sugar
1/4 teaspoon fine sea salt

Preheat the oven to 350ºF. Line the inside bottom of a 9-inch Springform cake pan with a circle of parchment paper. Wrap a large piece of foil around the outside of the pan, covering the bottom and sides, to catch any leaking drips. Set aside.

In a medium sauce pan, gently heat the cream over low heat. When the cream is fairly hot, melt the chocolate chips by adding them slowly to the pan as you whisk. Add the butter, in pieces. Whisk until the chocolate and butter are melted. Add the vanilla extract. As soon as the mixture is melted, smooth, and glossy remove it from the heat.

Using a wire whisk attachment, beat the eggs, light brown sugar and sea salt until the eggs are foamy and doubled in volume, roughly 3-4 minutes.

Slowly add the cooling chocolate mixture to the eggs, and beat gently until combined.

Pour the batter into the prepared cake pan.

Bake in the center of a pre-heated oven for one hour, until the cake is set and cracked. It will still appear a bit loose in the center, underneath. This is fine.

Place the cake pan on a wire rack to cool. When the cake is close to room temperature, lightly cover and chill the cake overnight.

Before serving, gently loosen the cake from the sides of the pan using a thin flexible spatula. Release the Springform clasp and remove the ring. Place the cake on a cake plate.

*Note: When the recipe says to wrap the bottom of the springform pan with foil, do it. I don't care if your springform pan doesn't have a history of leaking, it will leak and you don't want this cake on the bottom of your oven.*

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