Chocolate Truffle Cake

By á-174942

Ingredients

• 14 ounces bittersweet (not unsweetened) chocolate chopped (or semisweet chocolate)
• 1 cup unsalted butter - (2 sticks)
• 1/4 cup light corn syrup
• 6 large eggs
• 3/4 cup sugar
• Raspberry sorbet for serving

Details

Servings 12

Preparation

Step 1

Line 8-inch-diameter cake pan with 2-inch-high sides with 3 layers of plastic wrap, overlapping sides of pan by 8 inches. Melt bittersweet chocolate, butter, and corn syrup in heavy medium saucepan over low heat, stirring until smooth. Remove from heat.

Using electric mixer, beat eggs and sugar in large bowl until doubled in volume and pale yellow in color, about 3 minutes. Fold chocolate mixture into egg mixture (mixture will deflate). Pour mixture into prepared cake pan. Cover cake tightly with overhanging plastic wrap.

Place steamer rack on bottom of large pot. Pour enough water into pot to almost reach bottom of steamer rack; bring to boil. Place cake on steamer rack. Cover pot and steam until tester inserted into center comes out with a few moist crumbs attached, adding more hot water to pot if necessary, about 2 hours.

Remove cake from steamer. Refrigerate until cold and firm, at least 6 hours. (Cake can be prepared up to 3 days ahead of time. Keep refrigerated.)

Slice cake with knife dipped into hot water and wiped dry. Top each serving with scoop of raspberry sorbet and serve immediately.

This recipe yields 12 servings.

This dense and fudgy flourless chocolate cake isn’t baked -- it’s steamed on top of the stove. The cake will puff up while it steams and fall as it cools.