When I had my gluten free bakery, this cake was the star around Thanksgiving and Passover. Even customers who did not need to eat gluten free would come especially for this truffle cake. And no wonder they did. This cake is addictive! It is a dense, creamy block of chocolate with chocolate ganache on top. So rich and decadent, silky and smooth, and so chocolatey; it’s almost a sin…though you can’t eat more than a small sliver at a time.
Anyway, for several years this dessert has been the main event around our Passover table, and I thought it would be a good idea to post the recipe as we are getting ready to celebrate Passover in a few days. And now, with COVID-19 forcing us to celebrate each in our own home away from people we love, this recipe can sweeten the deal a little.
I know that for those of you who keep kosher, this cake it not an option, as it is dairy. You can still make it during Passover, though, and enjoy it in between meals…
And you may also want to look up my amazing Coconut Orange Cake recipe which is both dairy free and kosher for Passover (for rice eaters).
450g semi-sweet chocolate
2 egg yolks
180g heavy cream
30g (1 1/2 tbs) butter
2 tbs granulated sugar
225g (8oz) semi-sweet chocolate
Coat the inside of a 8” baking pan with butter. Line the bottom with parchment paper and coat it with butter. Make sure the pan is well greased.
Heat oven to 325F (not convection).
Break the chocolate into small pieces and place in a large glass or plastic bowl. Add the butter and melt in the microwave for 2-3 minutes. Stir until smooth.
Heat 1 inch of water in a medium size pot over medium heat.
Place the whole eggs and yolks in a bowl that can sit on top of the pot. Place the pot on top of the pot and whisk the eggs until they reach a temperature of 110F.
Transfer the eggs to a mixer and whisk on high speed until eggs become light and pale, about 5 minutes.
Fold 1/3 of the egg foam into the melted chocolate. Add the rest of the foam and fold gently but thoroughly.
Pour the mixture into the greased baking pan and bake for about 25 – 30 minutes, until cake reaches 170F (you will have to use a thermometer inserted in the middle of the cake).
Remove from the oven and allow to cool in the pan, on a cooling rack, for 20 minutes. Invert the cake onto a cake circle, and refrigerate.
In a saucepan, melt the heavy cream, butter and sugar. Mix occasionally and bring to a gentle boil. Remove from the heat. Add the chocolate to the pot and stir until smooth.
Cover the cake with the ganache and keep refrigerated.
The cake can be made well in advance and once is cold can also be kept frozen for a while. Just make sure it is wrapped well.