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Author Notes: This is one of the easiest desserts I've ever made. The recipe is a little quirky, and you must follow it to the letter, or you'll lose the sinful truffle texture that is created.
What a marvelous cake to have in your repertoire! It takes no longer to make two or three than it does to make one. It's a good idea to make multiples since not only is it utterly delicious, but you can keep it (when properly wrapped) up to 4 months in your freezer. [I know this is so because I "found" one in my freezer after that long, and served it successfully!] —ChefJune
Serves 8 to 12
- 16 ounces best quality semisweet chocolate
- 1/2 cup unsalted butter
- 1 1/2 teaspoons chestnut flour
- 1 teaspoon hot water
- 4 large eggs, separated
- 1 1/2 teaspoons superfine sugar (you can whirl it in your food processor)
- 1/8 teaspoon fine sea salt
- Whipped cream for topping
- Unsweetened cocoa for topping
- Preheat oven to 425 degrees F. Grease the bottom (only) of an 8-inch springform pan. (Yes, it must be 8-inches.)
- Melt chocolate and butter in the top of double boiler over simmering water. When melted, transfer into a bowl, and add flour, water, and blend well. Add egg yolks one at a time, beating after each addition.
- Beat egg whites until very frothy. Add the sugar and continue beating until they are stiff and shiny, but not dry. Fold into the chocolate mixture.
- Pour into pan and bake for 15 minutes, ONLY! The cake will look very undone in the center.
- 4. Cool. Whip cream until soft peaks form. Spread a very thick layer over top of cake, smoothing with spatula. Shake unsweetened cocoa through a sieve over the whipped cream. Use a doily to make a design on the whipped cream if you wish. Cut the cake while cold, but let it stand at room temperature for about 15 minutes before serving.
- This recipe was entered in the contest for Your Best Gluten-Free Baked Good
- This recipe was entered in the contest for Your Best Recipe for Now and Later