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Recipes - Dark Chocolate Truffle cake

Recipe Name

Dark Chocolate Truffle cake

Submitted by

jpaulnana

Recipe Description

Flourless, gluten-free chocolate cake

Quantity	1	Quantity Unit	springform pan	Servings
Prep Time (minutes)	15	Cook Time (minutes)	60	Ready In (minutes)	75

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Ingredients
Amt.	Measure	Ingredient



1	cup	Rich Whip non-dairy cream
16	square (1 oz)	bittersweet baking chocolate
1/2	cup	Earth Balance margarine
2	tablespoons	vanilla extract
7	large	eggs
3/4	cup, packed	brown sugar
1/2	teaspoon	salt

Steps

Sequence	Step

1	Preheat oven to 350 degrees. Line bottom of springform pan with parchment paper, oil sides of pan. Wrap a large piece of aluminum foil around bottom of pan – the batter sometimes leaks out and this will prevent a BIG mess in your oven.)(This can also be baked in a 9 x 13 cake pan – oil entire pan and line bottom with parchment paper.)
2	In large bowl, beat eggs until combined. Add brown sugar and beat for 1 minute. In medium bowl, combine chocolate and margarine. Heat cream over medium low heat until it steams. Pour hot cream over chocolate/margarine mixture and stir until chocolate and margarine are melted and all are combined. With beaters on low, slowly add chocolate mixture to egg/sugar mixture until combined. Add vanilla and salt. Beat 3 – 5 minutes until mixture has doubled in volume.
3	Pour batter into prepared pan and bake for 1 hour, until cake is set and cracked. (Center may still appear loose in center, this is ok.) Set baked cake on wire rack and allow to cool for 1 hour, then cover with plastic wrap and refrigerate overnight (or 2 hours if you can''t wait.)
4	When ready to serve, run a knife around the edge of cake to separate it from the pan. Open springform pan and remove sides. Slide a long knife under cake and separate it from the bottom of pan. Remove parchment paper and place on cake plate.

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