I was having a conversation with someone not too
long ago about gluten-free recipes. I know there are not too many on my
list of recipes, but I hope this makes up for it! Even though it's
gluten-free you sure don't know it! The fact that there is no flour in
this is not missed! It's called Truffle Cake for a reason!! It's like
one giant piece of candy!! And easy, too! Careful, though. It's rich..a
little slice goes a long way!
Truffle Cake
3 cups semi-sweet chocolate chips – 18 ounces
2 sticks butter – 1 cup
6 large eggs – room temperature
Heat oven to 425 degrees. Spray a 9-inch cake pan with cooking spray. Cut a round of parchment paper to fit the bottom of the cake pan. Spray paper. Have a large roasting pan ready.
Melt butter in a large saucepan over medium heat. Add chocolate chips and stir until chocolate is melted and mixture is smooth.
In a large mixing bowl, beat eggs on high speed for 7 minutes or until tripled in volume and soft peaks form. Fold chocolate mixture into eggs until well blended. Pour into prepared cake pan.
Place cake pan into the large roasting pan and pour boiling water in roasting pan to come halfway up the sides of the cake pan. Cover cake pan loosely with foil. Bake 40 minutes. (Cake looks soft but sets when cold.)
Cool cake on wire rack. Cover and chill for 3 hours or until firm. Invert on serving platter, shaking down sharply to release cake. Peel off parchment paper. Sprinkle with cocoa, powdered sugar or chopped nuts and serve with raspberry sauce or whipped cream.
Makes 12 - 16 VERY rich servings
Truffle Cake
3 cups semi-sweet chocolate chips – 18 ounces
2 sticks butter – 1 cup
6 large eggs – room temperature
Heat oven to 425 degrees. Spray a 9-inch cake pan with cooking spray. Cut a round of parchment paper to fit the bottom of the cake pan. Spray paper. Have a large roasting pan ready.
Melt butter in a large saucepan over medium heat. Add chocolate chips and stir until chocolate is melted and mixture is smooth.
In a large mixing bowl, beat eggs on high speed for 7 minutes or until tripled in volume and soft peaks form. Fold chocolate mixture into eggs until well blended. Pour into prepared cake pan.
Place cake pan into the large roasting pan and pour boiling water in roasting pan to come halfway up the sides of the cake pan. Cover cake pan loosely with foil. Bake 40 minutes. (Cake looks soft but sets when cold.)
Cool cake on wire rack. Cover and chill for 3 hours or until firm. Invert on serving platter, shaking down sharply to release cake. Peel off parchment paper. Sprinkle with cocoa, powdered sugar or chopped nuts and serve with raspberry sauce or whipped cream.
Makes 12 - 16 VERY rich servings
Just three little ingredients!
Spray your pan with cooking spray and then put down some parchment paper and spray that. You'll thank me later.
Crack your eggs....
..then beat them into a frenzy. You want them nice and fluffy and pale.
Melt the butter....
..then add the chocolate chips. Stir them up and let them melt.
Gently fold the chocolate into the beaten eggs.
You want it to look nice and dark. Like this. No streaks!
Pour the mixture into your prepared pan then put it into a roasting pan. Fill with water...half-way up the side of your pan.
Cover loosely with foil and bake!
Doesn't look too much different baked than unbaked.
Let
it cool..then turn it out onto a serving plate. Run a knife around the
edges to help release it. You may have to jiggle it some to get it out
of the pan. That's why you want to make sure and use parchment paper on
the bottom!!
For a pretty and quick presentation, lay a paper doily on top and then sprinkle with powdered sugar.
Ooooo....ahhhhh......
Eat!
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