Rich Chocolate Truffle Cake Print E-mail
Written by Billington's, 2004   
This wheat-free and gluten-free cake will sink as it cools. During the few days' chilling time in the fridge it will become denser and irresistibly fudgier.

450g (1lb) plain chocolate (at least 60 per cent cocoa solids)
110g (4oz) unsalted butter
6 medium eggs, separated
75g (3oz) golden caster sugar
150ml (5fl oz) whipping or double cream
2 tbsp cognac, brandy or orange juice
1 tsp vanilla extract
Pre-heat oven to 180ºC/350ºF/Gas Mark 4

Melt the chocolate and butter in a bowl over a pan of hot - not boiling - water, or in the microwave. Stir until smooth and allow to cool slightly. Whisk together the egg yolks and sugar until thick. Stir in the chocolate, cream, cognac and vanilla extract.

Whisk the egg whites in a grease-free bowl until stiff, but not dry. Gently fold into the chocolate mixture, one-third at a time.

When the egg whites are thoroughly incorporated, pour into a buttered 25cm (10in) round spring-form cake tin. Bake for 25-35 minutes until the cake is just set.

Leave to cool in the tin and remove when completely cold.

Serve with whipped cream or ice-cream.

Keep the cake chilled in the fridge for up to three days.

Serves 8-10
 
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