My Chocolate Season 2022: Chocolate Truffle Cake

What makes a cake, a cake? With so little flour, and so many eggs, this is nowhere near a traditional cake. And, although this week's recipe has dense, creamy texture, it is definitely not a cheesecake. What you'll get is a pudding-like interior, which is especially appealing after letting your slice reach room temperature or - if you have trouble waiting to indulge - taking the chill off for less than 20 seconds in the microwave.

I found this recipe during my annual chocolate recipes search for this blog. The original provided a great starting point but, as always, I've made a few modifications. Follow the original, or my version, according to your individual tastes. Enjoy!

Chocolate Truffle Cake
adapted from Better Homes and Gardens New Cookbook
Makes 16 servings
 
INGREDIENTS 
Crust
1 cup pecans, toasted and coarsely ground
1 cup graham cracker crumbs
1 quarter cup butter melted
2 tablespoons sugar, optional
(V.O.E. – I substituted walnuts here, as that’s what I keep on-hand. And the next time I make this recipe I will cut these ingredients in half, because I prefer a bottom crust, only)
 
Filling
16 ounces semisweet chocolate, cut up (V.O.E. – As always, I used bittersweet)
1 cup whipping cream
6 beaten eggs
¾ cup sugar
1/3 cup all-purpose flour
 
Whipped cream or ice cream
Cocoa powder, optional

1. For crust, combine pecans, cracker crumbs and melted butter. Press onto bottom and about 1 ½ inches up the sides of a greased 9-inch springform pan (V.O.E. - if using ½ crust recipe, press to just above the bottom inside edge). Set aside.

​2. In a large saucepan cook and stir chocolate and whipping cream over low heat till the chocolate melts. Transfer the mixture to a medium mixing bowl. Set aside.

3. In a large mixing bowl combine beaten eggs, the ¾ cup sugar and flour. Beat for 10 minutes or until thick and lemon colored (V.O.E. - My batter never became lemon colored, although it did thicken). Fold ¼ of egg mixture into the chocolate mixture and then fold chocolate mixture into remaining egg mixture. Pour into crust-lined pan.

​4. Bake the cake in a 325 degree oven, for about 45 minutes or until puffed around the edge and halfway to center, which will be slightly soft. (V.O.E.-Watch the top cake texture from about 40 minutes and remove earlier as needed; my cake became slightly dry and crumbly around the upper edge, at 45 minutes).
 
5. Cool in pan on a wire rack for 20 minutes. Using a table knife, gently release cake from sides of pan before removing the sides. Cool for four hours. Top with whipped cream or ice cream. Dust with cocoa powder, if desired. Cover any leftovers and store in the refrigerator.