Ghirardelli Chocolate Truffle Cake

Warning: close your eyes, close your browser, shut your computer, and do not read further if you are looking for something low-calorie or low-fat. I know I promised that I’d try to do more healthy stuff this week, but for some reason, it’s just not happening.
This is one of the easiest fancy-ish desserts that I have ever made, and it only has four ingredients. Like my pedagogy professor alway said, Concision is King.

– 3 cups Ghirardelli Semi-Sweet chocolate chips
– 1 cup (2 sticks) unsalted butter
– 7 eggs, chilled
– 1/4 teaspoon salt
– 1/2 cup heavy cream
– 1 cup white or milk chocolate chips

Preheat the oven to 325* with a rack in the center of the oven. Grease the bottom and sides of a 9 inch round cake pan and line the bottom with parchment paper.
Melt the semi-sweet chocolate chips and butter in a double boiler (or glass bowl set on top of a pot of simmering water) until all smooth and melty. Remove from heat.
Whip eggs and salt with an electric mixer about five minutes. Gently fold eggs into melted chocolate mixture, a third at a time. It’ll take a little bit to be incorporated, but just keep gently folding till it’s consistent.
Gently pour into prepared cake pan.

Prepare a water bath by putting the cake pan in a larger pan, and fill the large pan with hot water (from the tap) until it reaches halfway up the side of the smaller cake pan. This will prevent the cake from burning, and will cook it more evenly. (I usually do all that on the counter, then take out the small pan and set aside, place the pan of water in the oven first, then put the smaller pan back in the water bath once it’s settled in the oven. Reverse the process for pulling it out when it’s done. YOU too can prevent oven swamps!)
Bake for about 40 minutes, or until the sides of the cake pull away from the pan, and it is set in the center. Remove from the water bath, and cool completely.
Cover with plastic wrap, and refrigerate.
To extract the cake, dip the pan in warm water to loosen the cake from the sides of the pan, and run a small knife or spatula along the sides as well. Flip it over onto the plate you intend to serve it on and peel off the parchment paper.

To make the ganache, bring the cream to a simmer; pour over chocolate chips, and stir/whisk till completely melted and creamy. If you want it to be thicker, let it sit and cool for a bit. If you want it soupier so it spread out more, use it right away. Pour over cake and spread evenly with a spatula.Decorate with raspberries or blackberries and chill till ganache sets. I used about half of some white chocolate ganche and half of some milk chocolate and kinda swirled and mixed it together in these pictures. There’s no rule about switching things up every now and then… Serve chilled, and remember small slices go a long way.

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