Belgian Chocolate Truffle Cake

6 ounces (175 gr) bittersweet chocolate (not unsweetened)
Three-quarters cup (175 ml) unsalted butter, cubed and softened
Two-thirds cup (150 ml) granulated sugar
4 eggs, separated
Two-thirds cup (150 ml) all-purpose flour
Chocolate Topping (recipe follows)

In top of double boiler, melt chocolate over swimmering water until smooth. Or place in microwavable bowl; microwave at Medium (50-percent power) for 2 1/2 to 3 1/2 minutes or until melted and smooth. Let cool slightly.

In a bowl, cream softened butter with sugar until fluffy; beat in melted chocolate and egg yolks until smooth.

Sift flour over chocolate mixture and fold in. In another bowl, beat egg whites until stiff peaks form. Fold into chocolate mixture using a whisk until no white streaks remain.

Butter a nine-inch (23 cm) spring-form pan; dust lightly with cocoa powder, shaking off excess. Evenly spread batter in pan; bake in oven preheated to 350 degrees F (180C) for 35 minutes until cake tester inserted in centre comes out clean. Place on rack and let cool. Run a knife around outside of cake and arrange on serving plate. Spread top and sides of cake with chocolate topping. Refrigerate. Can be made one or two days ahead. Cake also freezes well.

Makes eight to ten servings.

Chocolate topping:

One quarter cup (50 ml) unsalted butter, softened
One-third cup (75 ml) superfine sugar
4 ounces (125 gr) bittersweet chocolate, melted
One-third cup (75 ml) canned evaporated milk (2-per-cent preferred)

In bowl, cream butter with sugar until light and fluffy. Stir in melted chocolate and evaporated milk until smooth. (If too soft, wait five to 10 minutes or until topping is of spreading consistency.) Spread over top and sides of cake.

For a dramatic dessert presentation, cut cake into wedges and serve on large dessert plates dusted with cocoa powder. Garnish with fresh raspberries or sliced strawberries and a dollop of whipped cream or a small scoop of premium ice cream.

Final remarks:

It is highly recommended to use Belgian chocolate like Côte-d'Or or Callebaut; however; other fine-quality chocolate can be substituted. The chocolate topping is optional; sprinkle top of cake with icing sugar instead.


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Chic Choc
le chocolat belge qui a du chic

Sandrine Rhodius
Tél: (514) 282 1697
Fax: (514) 282 0025


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