This delicious and decadent cake is easy to prepare but must be refrigerated at least 24 hours before serving. The chocolate truffle cake recipe will delight you.
Preheat the oven to 180 degrees centigrade. Prepare a cake mold that can be opened and cover its base with aluminum foil. Grease with butter and sprinkle with flour all the mold.
In a medium saucepan, melt the semi-bitter chocolate, dark chocolate and butter in a bain-marie.
Pass the chocolate to a large container.
In an electric mixer beat the 8 yolks with the sugar for 5 minutes and incorporate with the chocolate.
Clean the blender and whisk the egg whites with the cream of tartar on the brink of snow.
Stir in little egg whites to the chocolate mixture and mix well.
Put the mixture in the cake mold and cook for 35 minutes. Remove from the oven (although the cake is still a little liquid it will harden when it cools).
Refrigerate the cake for at least 12 hours.
Dip a knife in hot water and pass around the cake to separate it from the mold. If you are using an easy-to-open mold just open it and put the cake on a plate.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?