I spent some time at my mother in law’s house over the holidays. She has a great collection of cook books and there was one picture and recipe that really caught my eye. It was a Chocolate Truffle Cake. I took a picture of the recipe and was excited to go home and try it. When I finally got to make it I was so happy. It tasted even better than I had imagined!!! Everyone who tried it instantly fell in love. I recommend serving it with your favorite ice cream.
The truffles can be made in advance. This recipe makes 8 truffles and you can use any alcohol you prefer in place of the cognac. You can double or triple the truffles recipe in order to serve on their own and dust the finished truffles with cocoa powder. The truffles are so good you will want extra!
3 1/2 ounces bittersweet chocolate, chopped
1 teaspoon egg yolk
3 tablespoons heavy cream
4 teaspoon Cognac
4 tablespoon unsalted butter
2 tablespoons honey
6 tablespoon pastry flour
1/2 cup confectioners’ sugar
1 egg white
6 ounces bittersweet chocolate coarsely chopped
6 tablespoons unsalted butter
3/4 cup sugar
1/8 teaspoon salt
5 tablespoon plus 1 1/2 teaspoons cornstarch, sifted
2 tablespoon unsweetened cocoa powder for dusting
TO MAKE THE TRUFFLES,
Melt the chocolate in a double boiler over barely simmering water (don’t let the water touch the bottom of the bowl). Remove from the heat and add the yolk. Whisk until it blended, being careful not to overmix, or the chocolate will become stiff and hard to work with. In a small saucepan, bring the cream and the Cognac just to a boil (if your saucepan is shallow, the Congac may ignite; just blow it out carefully). Whisk the cream mixture into the chocolate mixture until smooth and shiny. Transfer the mixture to a smaller, deeper bowl. Refrigerate for at least 4 hours or overnight. ( The Truffles mixture will keep, refrigerated for up to 2 weeks).
With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper and refrigerate until ready to use.
TO MAKE THE TUILES,
In a stand mixer fitted with the paddle attachment, cream the butter and honey until light and fluffy. Mean while, sifted together the flour, sugar and cocoa then add it to the butter mixture while mixing on a very low speed. Once incorperated, add the eggs white and mix to form a batter. Transfer to a smaller container and refrigerate until cold.
Preheat the oven to 350 .
Make a template to spread the batter over. To do this;
Find a large disposable plastic container approximately 1/32 inch thick. Cut a large square piece from the side of the container, then cut out a triangle shape from the square that measures about 5 inches long on two side and 3 inches long on the third side. if the plastic starts to roll up too much, plunge it into a pot of boiling water for a minute to soften, then press between 2 pans with some weight.
Butter and flour a baking sheet pan. Lay the template down at one end and with a small spatula spread the batter to evenly fill the form. Make one final pass with the spatula in a single gesture to smooth. Carefully remove the template and repeat as many times as will fit on the baking pan. Make a couple extra in case some break (they are very fragile).
Bake for 8 to 15 minutes, or until they are very dark brown and a little toasted at the edges.
While they are baking, lay out a few large cans (about 6 inches in diameter) and brace them with a utensil so they don’t roll.
Remove the tuiles from the oven and immediately drape them over the cans so that they make a delicate arch. They form quickly.
Remove from the cans and repeat until all the tiles are formed. Let cool completely.
Store in an airtight container.
TO PREPARE THE CAKES
Preheat the oven to 325.
Butter four 8-ounces ramekins and line them on the baking sheet and set aside.
Melt the chocolate and butter together in a double boiler over barely simmering water (don’t let the water touch the bottom of the bowl). Mean while, whisk together the eggs and sugar in a large bowl until the sugar dissolves. Whisk the chocolate mixture into the egg mixture, then gently whisk in the cornstarch just until blended. (Do not overwhisk).
Divide two thirds of the batter into ramekins. Drop a truffle into the center and cover with remaining batter until the mold is three fourths full. Bake for 13-18 minutes or until the top have formed crusts but the cake are still soft to the touch. Let it cool for 5 minutes and serve with ice cream.