Chocolate Truffle Cake Recipe

Instructions

1. Prepare a 20 cm (8 inch) cake pan: grease the pan with flavorless vegetable oil (I use Sunflower Seed Oil), flour the edges with sweetened cocoa powder, line with round and greased parchment paper. Set aside.
2. Chop the chocolate, place it in a heat proof bowl and microwave until melt (for about 1,30 or 2 minutes) or melt over a bain marie. Mix until smooth and set aside to cool a bit.
3. In a large bowl place Sugar, Eggs and Vanilla: mix with an hand mixer for at least 10 minutes (be patient 🙂 ), or until pale, creamy and foamy.
4. Add Whipping Cream, Coffe, melted Chocolate and mix at low-medium speed just until well combine, don’t overmix.
5. Pour the cake batter in the prepared pan and bake in water bath at 180°C (350° F) for 30 minutes, then at 160°C (320° F) for 40-50 minutes: the cake surface will be dry and firm at the edges (in the middle will be a little softer).
6. Remove from the oven and cool completely at room temperature.
7. Cover with plastic wrap and refrigerate overnight.
8. Run a knife along the sides of the cake; place a large dish lined with parcment paper on top of the cake and invert to unmold. If you can’t unmold the cake, don’t be afraid: use an hair dryer for about 1 minute to heat the bottom and the edges of the cake pan, then you can easily unmold the cake. Invert on the serving plate.
9. Sprinkle the top with some Sweetened Cocoa Powder, decorate with some fresh Raspberries.
10. Cut using a hot knife and serve it with some whipped cream (optional).
11. Store it in refrigerator for 3-4 days.