Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Chocolate Truffle Cake 5.0 (4) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 16, 2019 Print Rate It Share Share Tweet Pin Email Yield: 1 8-inch cake For extra fudgy results, the cake should be baked the night before it is to be served. Ingredients 12 tablespoons (1 ½ 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 ¾ cup plus 2 tablespoons sugar 5 large eggs, separated 2 tablespoons all-purpose flour Directions Heat the oven to 325 degrees. Butter an 8-inch springform pan, and set aside. Place both chocolates in a large heatproof 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. 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. 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. 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. Rate it Print