This recipe won the grand prize of the Ghirardelli Chocolate 'Is Your Dessert Intense Enough?' contest." Chilling the cake overnight is not included in the prep/cook time.
Provided by AZPARZYCH
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F. Arrange a rack in center of oven.
- Butter the bottom and sides of a 9 by 2-inch round cake pan and line the bottom with parchment paper
- In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the semi-sweet chocolate chips and butter, stirring occasionally until smooth. Cool slightly.
- Meanwhile, in a large bowl with an electric mixer fitted with the whip attachment, whip the eggs and salt 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 pan, and filling the large pan halfway up the sides of the cake pan with hot, but not boiling water.
- Bake for about 40 minutes, or until the cake pulls away from the sides of the pan and is set in the center.
- Remove the pan from the water bath to a 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 to unmold 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 to the touch, pour over the top of cake and spread with an offset spatula to evenly cover (There will be some ganache leftover.)
- Chill the cake until the ganache sets, about 30 minutes.
- To garnish, grate the white chocolate bar on top of cake.
Nutrition Facts : Calories 656.8, Fat 53, SaturatedFat 31.5, Cholesterol 273.7, Sodium 179.5, Carbohydrate 41.4, Fiber 2.9, Sugar 35.6, Protein 10.4
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Janet Bala
[email protected]This cake looks amazing!
Pop Broome
[email protected]I can't wait to try this recipe.
Matthew Cunningham
[email protected]This cake is a keeper!
M Irfan
[email protected]I would definitely make this cake again.
Faruk Hussain
[email protected]Overall, I thought this cake was pretty good. It wasn't the best chocolate cake I've ever had, but it was still enjoyable.
Lunghisa Mahlehlo
[email protected]The cake was a bit too sweet for my taste. I think I'll use less sugar next time.
Michael Fair
[email protected]I had some trouble getting the truffle filling to set properly. I think I might have overcooked it.
Kyle killer and friend s
[email protected]This cake is a bit time-consuming to make, but it's worth it. The end result is a delicious and stunning cake.
M. Umair chattha
[email protected]I love the way this cake looks. It's so elegant and impressive.
Lilly Hapeta
[email protected]This cake is so rich and decadent. It's perfect for a special occasion.
Masen Games
[email protected]I made this cake for my husband's birthday and he loved it. He said it was the best cake he's ever had.
Dinah Mccartney
[email protected]This is the best chocolate cake I've ever had. The truffle filling is to die for.
Amir Sohail
[email protected]I've made this cake several times and it's always a crowd-pleaser. The instructions are easy to follow and the cake turns out perfect every time.
Suklama Kanchha
[email protected]This cake was a hit at my dinner party! Everyone loved the rich chocolate flavor and the creamy truffle filling.