I can’t believe Thanksgiving is already over! Where has this year gone?!
Buddy and I had a wonderful time with his family and although I’ve tasted tons of great recipes over the past few days, I thought I’d share one of my new favorite desserts. It is delicious, chocolaty, and glutten-free!
My only warning is that it is super rich, so make sure to have a large glass of milk ready!… here it is:
Triple Chocolate Truffle Cake
3 cups semi-sweet chocolate chips
1 cup unsalted butter at room temperature
8 large eggs, chilled
1/4 teaspoon salt
1/2 cup heavy cream
1 cup milk chocolate chips
2 ounces white chocolate baking bar, chilled
Preheat oven to 325 degrees F.
Butter the bottom and sides of a 9 by 2-inch round cake pan and line the bottom with parchment paper.
Melt the semi-sweet chocolate chips and butter in a double boiler (heatproof bowl over barely simmering water). Stir until smooth and cool slightly.
In a large bowl, whip the eggs and salt with electric mixer on medium speed until doubled in volume (about 5 minutes). Gently fold the whipped eggs, a third at a time, into the melted chocolate.
Pour the batter into the prepared cake pan.
Prepare a water bath for the cake by placing the cake pan in a larger an and filling the large pan halfway up the side of the cake pan with hot, but not boiling water.
Bake for about 40 minutes, or until cake pulls away from the sides of the pan and is set at the center. Remove the pan from the water bath, place on cooling rack and cool the cake completely in the pan. Cover with plastic wrap and refrigerate overnight. To remove the cake from the pan, dip the pan in warm water halfway up the sides and run a thin metal spatula around the inside of the pan. Invert onto a plate and remove the parchment paper.
To prepare the ganache, bring the heavy cream to a simmer in a small saucepan over low heat. Pour the heated cream over the milk chocolate chips. Stir gently until smooth and allow to cool slightly. When the ganache is still warm, pour over the top of cake and spread with a spatula to evenly cover.
Chill the cake until the ganache sets, about 30 minutes. To garnish, grate the white chocolate bar on top of cake.