Chocolate Truffle Cake
One pound good quality bittersweet chocolate coarsely
chopped or semi-sweet chocolate chips
6 ounces unsalted butter (1 1/2 sticks), cut into pieces
5 large eggs, separated and at room temperature
Sweetened whipping cream and red berries for garnish, if desired
Preheat the oven to 350 degrees. Generously butter the bottom and sides of a 9-inch springform pan and set aside.
Put chocolate and butter in a double boiler over gently simmering, never boiling, water. Stir the mixture occasionally until smooth and blended. Transfer the mixture to a large bowl and let it cool for about five minutes.
In a separate bowl, add the egg yolks and beat until blended, about one minute. Gently stir the beaten yolks into the chocolate mixture.
Place the egg whites in a clean mixing bowl and beat on high speed until stiff peaks form. Gently fold a fourth of the whites into the chocolate mixture to loosen, and then fold in remaining egg whites.
Pour the mixture into the prepared springform pan and bake for 12 minutes. Cake will appear soft and slightly fluid. Remove from the oven and let the cake cool in the pan before placing it in the refrigerator overnight.
Remove the springform collar just before serving. Slice, plate and serve accompanied by sweetened whipped cream and berries, if desired.
Brand Recommendation for chocolates: Scharffen Berger or Vahrhona
“For a big finish, I recommend a 2000 Les Clos De Paulilles — Banyuls Rimage, [Banyuls AC, France]. Fortified wines from Banyuls are classified as Vin Doux Naturel. With a minimum of 50 percent Grenache, these wines are high in alcohol and sugars. One of the pinnacles of wine and dessert pairings is bitter chocolate and Banyuls.”
By Matt Swingos, Swingos on the Lake