I agreed to watch Despicable Me 2 in exchange for devouring chocolate truffle cake.
BEST. DEAL. EVER.
A few years ago, David Lebovitz taught me that the richest, most decadent chocolate cakes are made from the simplest ingredients. Chocolate truffle cake is no exception.
This lush chocolate dessert is like biting into the smoothest chocolate truffle, especially if you bake it just until the center is barely set. It stands alone as the perfect ending to an extravagant meal when sprinkled lightly with powdered sugar. It’s impeccable when paired with vanilla ice cream.
Chocolate truffle cake is also highly addictive. Don’t say I didn’t warn you.
Slightly adapted from here
- 1 pkg (6 oz.) BAKER'S Bittersweet Chocolate
- 3/4 cup butter
- 4 eggs
- 1 cup sugar
- 1/2 cup flour
- pinch salt
Preheat oven to 350F. Grease and flour a 9" round cake pan or springform. If using a springform, sit it on top of a small baking sheet to bake to ensure no messes in the bottom of your oven should the pan leak.
Over low heat, melt chocolate and butter in a saucepan, stirring frequently. Set aside to cool.
Beat eggs and sugar in a large bowl until thickened. This took forever by hand with a whisk. Stir in chocolate mixture.
Gently whisk in flour and salt.
Pour into prepared baking pan and bake 30 minutes or until center is set.
Cool and enjoy topped with a sprinkling of powdered sugar or paired with a generous scoop of vanilla ice cream.