Easy Chocolate Truffle Cake
9 oz chocolate (use good chocolate, not Bakers)
8 oz unsalted butter, cut up.
3 oz sugar
4 ounces whipping cream
1 T vanilla (or flavour of choice)(liqueurs, or extracts)
greased 9x2 inch springform pan with parchment (or waxed) paper on bottom
Melt together all the ingredients except eggs, beat the eggs
slightly, and then beat them into chocolate mix.
Line the pan with tin foil ( the outside). and pour in the batter.
Bake in a larger roasting pan containing water about 3/4 of the
way up the sides of the cake pan.
Bake until the edges are set, but the middle is still soft. Cool
on rack before attempting to remove from pan. Chill it for a day,
then glaze with ganache or glaze, here is her glaze recipe:
6 oz chocolate, chopped
2 oz butter
Melt together, then pour over cake.
At work when I make this cake I make about 8 at a time, in regular
9 x 2 inch cake pans, and freeze them. Then I heat the bottoms of
the pans with my torch, rap them on the counter and they pop right
out. I put Grand Marnier in them, and stack a few with orange curd
butter cream in between, then pour with grand marnier ganache, they
are quite tasty, and not that expensive to make, believe it or not.