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Chocolate Truffle Cake

This cake should be baked the night before it is to be served.

  • yield: Makes one 8-inch cake
Photography: Minh + Wass

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Ingredients

  • 12 tablespoons (1 1/2 sticks) unsalted butter, cut into pieces, room temperature, plus more for pans
  • 8 ounces bittersweet chocolate, cut into small pieces
  • 4 ounces milk chocolate, cut into small pieces
  • 3/4 cup plus 2 tablespoons sugar
  • 5 large eggs, separated
  • 2 tablespoons all-purpose flour

Directions

  1. Step 1

    Heat the oven to 325 degrees. Butter an 8-inch springform pan, and set aside. Place both chocolates in a large heat-proof bowl, and set over a pan of simmering water. When chocolate is completely melted, add sugar and butter, and stir until well combined. Remove from the heat, and stir in egg yolks.

  2. Step 2

    Place egg whites in the bowl of an electric mixer fitted with the whisk attachment; whip until frothy. Sprinkle flour over whites; beat on medium until stiff but not dry.

  3. Step 3

    Add 1/3 of the egg-white mixture to the chocolate mixture, and stir until thoroughly combined. Very gently fold remaining whites into the chocolate mixture until well blended.

  4. Step 4

    Pour the batter into the prepared pan, and bake until springy but still soft in the middle, about 40 minutes. Cool on a rack for 1 hour. Cover with plastic wrap, and chill overnight. Remove from refrigerator, and unmold about 1 hour before serving.

Source
Martha Stewart Living, April 2000

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