Chocolate Truffle Cake

Method

• 1)

  Preheat oven to 180C

• 2)

  Butter and cocoa-powder coat a 9” springform tin (it has to be springform otherwise you won’t be able to un-mould it).

• 3)

  Carefully wrap the outside of the pan with 2 layers of aluminum foil. I try to use large pieces of foil.

• 4)

  This cake is going to be baked in a water bath and that will prevent the water from seeping in.

• 5)

  Gently melt the butter and the chocolate in a large glass bowl over a bain Marie making sure the bowl doesn’t touch the water, and stirring every now and then.

• 6)

  When the mixture is almost melted, take off the heat and whisk in the sugar and salt until it cools down then add the egg yolks and whisk until smooth.

• 7)

  Fold in the flour and mix just until combined.

• 8)

  In a separate bowl, use your stand alone mixer or your hand held mixture to whip the egg whites into stiff peaks.
  Now use 1/3 of the whites to loosen the chocolate mixture. That means that you can mix them in any way you want, so the mixture becomes softer.

• 9)

  Very carefully fold in the 2/3 of the egg whites, using a large metal spoon or a rubber spatula as not to deflate them.
  It’s ok if a few white steaks remain.

• 10)

  Pour the batter in the preparing pan, and smooth the top.
  Carefully place the pan in a large roasting tin on the middle shelf of the oven then pour hot water into the roasting tin up to the middle of the springform pan.

• 11)

  Bake for about 60min. The edges will be firm but the center will remain soft.

• 12)

  Cool on a cooling rack before looseninging the edges with a sharp knife and unmoulding from the tin.

• 13)

  Serve with vanilla ice cream.

• 14)

  Cake stays up to 5 days in the fridge, just wrap it well in cling film.

• 15)

  Serve cold or at room temp.