Cake: Chocolate Truffle - dairy

Posted by : Ruth Heiges

Even without knowing this recipe was created by an Israeli, I would have
guessed it by the quantities, since 7 ounces convert almost precisely to
200 grams. There is also the fact that it is made with ingredients commonly
used here. This recipe by Celia Regev is featured in a Washington Post
article by Judith Weintraub on Passover desserts (24 March 1999).

Ruth

Chocolate Truffle Cake
~~~~~~~~~~~~~~~~~~~~~
12 servings

Butter for the pan
7 ounces bittersweet chocolate
7 ounces (1-3/4 sticks) unsalted butter, at room temperature
7 eggs, separated
1 1/4 cups sugar
1 teaspoon vanilla extract
3 teaspoons rose water, orange blossom water, or the liqueur of your choice
1 cup heavy (whipping) cream mixed with 1 tablespoon confectioners sugar
and 1/2 teaspoon vanilla
Unsweetened cocoa for dusting (optional)
Confectioners' sugar, for dusting cake (optional)

Preheat the oven to 325 degrees. Line a 9-inch springform pan with baking
parchment paper and butter the paper lightly.

Melt the chocolate in the top of a double boiler over low heat. When the
chocolate is completely melted (it should be barely warm), add the softened
butter and stir. Since the butter is at room temperature it should melt
into the chocolate without additional heat; if necessary, return the pan to
low heat and stir until the butter melts. Transfer the chocolate mixture to
a large bowl and set aside.

Whisk the 7 egg whites with 3/4 cup of the sugar until the meringue is
shiny and can hold a stiff peak; set aside.

Whisk 6 of the egg yolks with the remaining 1/2 cup sugar until the mixture
is creamy and the sugar is almost dissolved. Add the vanilla and 1 teaspoon
of the rose water and mix well. 

Add 1/4 of the chocolate mixture to the egg yolk mixture and combine well;
then add all of the egg yolk-chocolate mixture to the remaining
chocolate-butter mixture and combine well. Add 1/3 of the meringue to the
egg yolk-chocolate mixture and stir in well. Using a rubber spatula, fold
in the remaining 2/3 of the meringue until the mixture has a mousse-like
texture.

Pour the batter into the prepared pan. Spread the batter, slightly mounding
it in the center of the pan. Bake for 60 to 70 minutes, until set. The cake
will remain soft inside so there is no need to "test" it; however, the cake
should not appear runny. The cake will rise wonderfully and then collapse.
Cool completely.

Press gently on the top of the cake to create an even surface. Sprinkle
with 1 teaspoon of the rose water (or liqueur). Turn over onto an 8-inch
cardboard cake base (available at bakery cookware supply stores or use a
large plate).

Sprinkle with the remaining 1 teaspoon rose water.

If using sweetened whipped cream, whip the cream with the confectioners'
sugar and vanilla and then spread over the top of the cake. Take the blade
of a spatula, place it on the surface of the cake and gently lift up,
creating peaks to give it a "truffle" effect. To complete the effect, sift
unsweetened cocoa over the whipped cream to cover.

Wrap well and chill for a few hours or overnight. Serve at room
temperature. Sprinkle with confectioners' sugar before serving, if desired.

Per serving (without whipped cream): 330 calories, 5 gm protein, 30 gm
carbohydrates, 23 gm fat, 146 mg cholesterol, 13 gm saturated fat, 39 mg
sodium, 1 gm dietary fiber 

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