INGREDIENTS:
8oz. Unsalted Butter
6oz. Semi-Sweet Chocolate
6oz. Dark Chocolate
2tbsp. Cocoa Powder
5L. Eggs
1c. Sugar (divided into 2)
2tsp. Pure Vanilla Extract
1/3c. Light Corn Syrup
PROCEDURE:
1. Grease one 9x2 inch round pan and line the bottom and sides with parchment paper. Pre-heat oven to 350F.
2. Combine Butter, Chocolate and Cocoa in a heat proof bowl placed over hot water. Stir until melted then cool 5 - 10 mins.
3. In a bowl with an electric mixer at High Speed, use a whisk attachment to beat the eggs, 1/2c. Sugar.
and Vanilla Extract.
4. Continue beating until triple in volume and the batter forms a ribbon when the beaters are lifted.
5. Meanwhile, in a saucepan, heat 1/2c. Sugar and Corn syrup to a boil.
6. Remove from heat and slowly beat the hot syrup into the Eggs with the mixer in slow speed.
7. Beat at Medium speed for about 8minutes, then decrease the speed to low and beat in half of the Chocolate Mixture. Before it's fully inforporated, take the whisk attachment and fold in the remaining chocolate by hand.
8. Pour batter into the pan, place pan in a larger pan and fill the larger pan halfway with hot water.
9. Bake for 40 minutes, cool the cake in the wire rack for about 15 - 20 minutes then turn it out of the pan.
Chill before serving!!!
***TRUFFLE CAKE RECIPE & PHOTOS By: Ms.Aikko of BakeHappy.net
Procedure:
2. Combine butter, chocolate and cocoa in a heatproof bowl placed over hot water. Stir until melted then cool 5 to 10 minutes. - See more at: http://www.bakehappy.net/2011/05/truffle-cake-trilogy-part-1.html#.UiM2V6z3W_I
1. Grease one 9X2 inch round pan and line the bottom and sides with parchment paper. Pre-heat oven to 350F
2. Combine butter, chocolate and cocoa in a heatproof bowl placed over hot water. Stir until melted then cool 5 to 10 minutes. - See more at: http://www.bakehappy.net/2011/05/truffle-cake-trilogy-part-1.html#.UiM2V6z3W_I
Ingredients:
8 ounces unsalted butter
6 ounces semi-sweet chocolate
6 ounces dark chocolate
2 tablespoons cocoa powder
5 large eggs
1 cup sugar (divided into two)
2 teaspoons pure vanilla extract
1/3 cup light corn syrup
- See more at: http://www.bakehappy.net/2011/05/truffle-cake-trilogy-part-1.html#.UiM2V6z3W_I
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