"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Javier's Truffle Cake Recipe

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This recipe for Javier's Truffle Cake, by , is from The Kleinman Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Umholtz
Added: Wednesday, October 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
8 oz. unsweetened chocolate
1 lb. semisweet chocolate
1 cup water
2 cups sugar
1 lb. unsalted butter, room temperature
1 pint (ten large) eggs, beaten lightly

Directions:
Directions:
Preheat oven to 350F. Butter and flour (have used matzoh meal) in a 10 inch springform pan.
Break chocolate into chunks and place in a large microwave safe mixing bowl. Microwave on high (100% power) for 1 minute. Stir to see how much is melted. Repeat twice or until chocolate is melted.
In a heavy saucepan, combine water and sugar. Stir to dissolve sugar and cook over high heat until boiling. Cook for one minute. Remove from heat and set aside to cool slightly.
Using a mixer on low speed, mix melted chocolate with sugar mixture. Add butter, a tablespoon at a time. When the butter is completely mixed in, add eggs, 1/2 cup at a time.
Mix until all the eggs are incorporated into batter. Pour into prepared pan. Bake 45-50 min or until cake is barely set in the center. (cake top may crack) Cool on wire rack. Cover and refrigerate at least one hour or overnight. If refrigerated overnight, let set at room temp for at least 30 min before serving for easier slicing. Serve with whipped cream or powdered sugar (not on Passover) for garnish.

Personal Notes:
Personal Notes:
Recipe from Leslie Lucks

 

 

 

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