Wednesday, February 01, 2006

Classic Truffle Cake

Classic Chocolate Truffle Cake

AH...My first blog! I had contemplated what dessert to publish for this momentuous (yes, food+me, always momentuous!) event for me. Then I decided "what better to post than an all time favortie classic??" So there! I quickly browsed through my food shots and thanked the heavens for being able to take this shot beautifully.
This seductive delight has a ball of dark ganache hidden in its center and baked just right. No overbaking here! This is best made with the best chocolate you can find, since a truffle cake contains only a minimal of ingredients, so the flavor of the chocolate really comes through. I didn't feel the need to bake them baine-marie and they still turned out perfect, besides the recipe just didn't call for them. They pair well with chilled strawberry or raspberry compote, there's nothing like an interplay of the tart coolness of the fruit and a burst of a warm dark ganache in the mouth...heavenly! Or you may opt to enrobe a small raspberry/strawberry with the ganache in the center. But whatever it may be, it is enjoyable to eat and THEY KEEP WELL!

Here's the recipe:

Ganache filling:
4oz bittersweet chocolate
3 tbsp heavy cream
1 tbsp butter
2 tbsp liquer, optional
5oz bittersweet chocolate
5oz butter, unsalted
3 eggs
3 yolks
1/2 c white sugar
5T + 1t All purpose flour, sifted
1. Make the ganache filling : Combine and melt fist 3 ingredients over a pan of simmering water. Do not burn. Stir in liquer, if using. Chill for a while. Pipe 1inch mounds on wax paper, chill.
2. Make the cakes: Preheat oven to 350deg F. Coat 8 oversize muffin cups (4" wide and 2" deep) with vegetable spray and line bottom for easy removal.
3. Melt the chocolate and butter over a pan of simmering water. It will be very liquid. Cool slightly.
4. In a large bowl with paddle attachment on high speed, beat eggs, yolks and sugar until tripled in volume, about 5 minutes. Scrape chocolate mixture on low speed, just until combined. Remove bowl from mixer and fold in flour, using a rubber spatula.
5. Spoon the batter on the prepared cups and place ganache balls in the center, but do not push through the bottom. Bake for 12-13minutes, until the cakes pull away from the sides of the pan. Let stand 10minutes, then invert onto individual dessert plates and peel off the papers.
6. They are best served warm. Dust with a little icing sugar for a nice presentation. Serve with fruit compote.
*Recipe adapted from Spago Chocolate book, by Mary Bergin and Judy Gethers.

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