I
adore chocolate so imagine my delight upon discovering Bev Shaffer’s new
cookbook, “Chocolate Desserts to Die for!: The Complete Guide for Chocolate
Lovers.” Shaffer offers more than just chocolate recipes, although I must admit
I headed straight for the warm chocolate beignets, the Not-Just-for-Tree-Huggin’-Hippies
chocolate granola and Chicago-style deep-dish dessert pizza. She offers fun
trivia and historical information, chocolate varieties and baking tips, but if
you’re like me, you’re saying where’s the recipe? Here’s one that may put you
in a chocolate coma but what fun that will be!
Deep Dark Chocolate
Truffle Cake
From “Chocolate Desserts to Die For!”
1 pound bittersweet chocolate, coarsely chopped
1/2 cup unsalted butter, cut into pieces, room temperature
6 large eggs, separated, then room temperature
1/2 cup granulated sugar
1 pound bittersweet chocolate, coarsely chopped
1/2 cup unsalted butter, cut into pieces, room temperature
6 large eggs, separated, then room temperature
1/2 cup granulated sugar
1/2 cup heavy (whipping) cream
2 tablespoons chocolate liqueur
1 teaspoon vanilla
Chunks of fresh pineapple
Unsweetened whipped cream
Directions:
Heat oven to 350 degrees. Lightly butter a 10-inch springform pan. Melt the
chocolate and butter; remove from heat and allow to cool for 10 minutes. In a
large bowl of an electric mixer, beat the egg yolks and sugar until thick and
yellow colored. Stop and scrape bowl and beater. Mix in the cooled chocolate
mixture, cream, chocolate liqueur and vanilla. In another clean large bowl of
an electric mixer, beat the egg whites until stiff peaks form (but mixture is
not dry). Gently fold one fourth of egg whites into chocolate mixture. Fold in
remaining egg whites until thoroughly incorporated. Pour batter into prepared pan.
Bake for 26 to 35 minutes or until cake is just set. Cool on wire rack. When
completely cool, loosen the edges of the springform pan and remove ring. Serve
with chunks of fresh pineapple and a wisp of unsweetened whipped cream. Serves
8 or more.
Cheré Coen is a
Lafayette freelance travel and food writer. She is coauthor of “Cooking in
Cajun Country” with Karl Breaux and author of “Exploring Cajun Country: A Tour
of Historic Acadiana” and “Haunted Lafayette, Louisiana,” both from The History
Press.
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