Chocolate Truffle Cake: The Obsession Lives

Newswire: Tragedy was narrowly averted late last Thursday evening in Rockwall, when J'Non Whitlark was struck by the realization that she had lost her only paper copy of a recipe for Chocolate Truffle Cake.

Dear Gentle Reader,

Oh, yes, this was the final hormonal straw in a week already punctuated by various combinations of stormy weeping and inexplicable exuberance, and I could not be consoled at this unexpected loss so late in the game. I had planned to make it the next morning for the NTBMO on Saturday evening. No Google search could find anything that quite reflected the simplicity of the recipe given to me by Michelle Rickard several years ago, though I found some hope from a post of something that looked similar on someone's blog from Sweden--pretty cool.

I hated to ask Michelle for it again...but the thought of no truffle cake I hated with all of my being. So I pleaded mercy. She, of all people, would understand the Power of the Truffle over my emotional well-being. Somehow sensing the underlying desperation beneath the veneer of a calm request for the recipe "if she had time" to look for it, she came through with the recipe just in time, and my weekend was saved!

For me, and those who profess to love chocolate, this cake is the epitome of all that is good and right in the dessert world. No added sugar, just lots of dark chocolate and a generous helping of delicious cholesterols to round out the recipe. The cake requires refrigeration after cooking. It is during this time that you must plan to be out of the house and away from the killer chocolate smells emanating from the kitchen. These smells have been known to cause mental paralysis, blurred vision, increased salivation, behavioral problems, and sweeping regret. You may want to open some windows to help yourself stay on the wagon.

Once the cake has cooled and the tantalizing aromas are somewhat contained, you get to the creative part, which your brain can actually handle since you are past the mind-altering smells of baking chocolate. I love the beautifully rich brown of the finished product, upon which you can create elaborate or simple designs using sifted cocoa powder and confectioner's sugar. For this particular cake, I was in the mood for argyle.

Truffle Cake

3 c. (18oz.) semisweet chocolate chips (or dark chocolate bars/baking squares)

2 sticks (1 c.) butter

6 large eggs, at room temperature

1. Heat oven to 425 F. Coat an 8x3-in. round cake pan with nonstick spray. Line bottom with wax paper; spray paper. Have a larger roasting pan ready and put a medium pot of water on to boil for later.

2. Melt chips and butter together; sir until well blended.

3. Beat eggs in a large bowl with mixer on high 7 minutes, or until tripled and soft peaks form. Fold in chocolate mixture until blended. Pour into cake pan.

4. Place large pan in oven; place cake pan inside. Pour boiling water into roasting pan to come halfway up sides of cake pan. Cover cake pan loosely with foil; bake 40 minutes. (Cake looks soft but sets when cold.)

5. Cool cake in pan on a wire rack. Cover and refrigerate 3 hours, or until firm. Invert on serving platter; shake down sharply to release cake. Peel off paper.

6. If desired, lay five 3/4-in.-wide strips of paper 3/4 in. apart on cake. Sift cocoa between strips; carefully lift paper. Repeat in opposite direction, this time sifting on confectioners' sugar. (You can cut out and use any other template--be creative!)
7. Resist the desire to take a bite out of the side of the cake. People will notice teeth marks.
8. Pray for leftovers