Lest you think your eyes deceive you when you read the list of ingredients needed to make this decadent cake, let me assure you that they are not. Yes, you’ve read correctly—this cake is made with a pound of butter, a pound of chocolate, and a dozen eggs. It probably should be renamed “Heart Attack Truffle Cake.” But, if you’re a chocoholic, what a way to go!
Today is my “baby” boy’s 24th birthday. I’ve often said that if the term “chocoholic” is ever included in the dictionary, there needs to be a picture of John alongside it. One of the first words he ever said after “mama” was “ging.” That was John-speak for chocolate pudding. If I ever made a birthday cake for him that wasn’t chocolate, he’d be looking for the pea pod and asking where his real mother was.
Years ago, we had a Fun Fair at work; and one of the events was a dessert contest. This cake won 1st place easily, and all the employees who were lucky enough to get a small piece went into raptures over it. I know I just about swooned when I had a taste of it. It is a flourless cake, so it’s gluten free; and, it is oh so rich, creamy and fudgy. A little goes a long way, so it’s a great dessert to make for a crowd.
This is not the first time I’ve made this truly decadent cake for John’s birthday, but it’s the first opportunity I’ve had to post it. Somehow I knew John wouldn’t mind.
Happy Birthday, John! Mmmwah!!
One year ago: Red Lentil Soup
Chocolate Espresso Truffle Cake
- 2 cups (4 sticks) unsalted butter
- 1 cup plus 2 tbl. sugar
- 1 cup plus 2 tbl. hot espresso coffee*
- 16 oz. semisweet chocolate, chopped (OK to use chocolate chips)
- 6 large eggs (room temperature)
- 6 large egg yolks (room temperature)
*I heat up the 1 cup plus 2 tablespoons of water in the microwave and then stir in 2 1/2 tablespoons of instant espresso.
Position rack in center of oven and preheat to 325o F. Generously butter 9″ diameter springform pan. Line bottom with parchment or waxed paper. Butter paper. Melt 2 cups butter with sugar and espresso in heavy 3-quart saucepan over medium-low heat, stirring until sugar dissolves. Add chocolate and stir until smooth. Remove chocolate mixture from heat.
Whisk eggs and yolks in large bowl until frothy. Whisk into chocolate mixture. Pour batter into prepared pan.
Run small sharp knife around cake pan sides to loosen. Carefully release pan sides. You can sift powdered sugar over cake if desired. Cut into wedges, wiping knife clean before each cut. I like to serve this with whipped cream to complement the chocolate. (What’s a few more calories? If you’re gonna sin, do it and enjoy it!) A garnish of chocolate-covered espresso beans is also a nice addition.
As many of you know, coffee is often added to chocolate cakes to enhance the chocolate flavor. In those instances, a small amount is used; and it is usually hard to detect the coffee flavor. That is not the case here. This is a chocolate espresso cake, and the coffee flavor is meant to be pronounced. If you’re not a major coffee fan, you can back off on the instant espresso added. We’re all coffee fans, so we like it just the way it is.
Source: Adapted from a recipe given to me by a former co-worker almost thirty years ago.