Chocolate truffle cake recipe (torta di cioccolato al truffle)

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  • Cuisine: Swiss
  • Serves 6

Featured as part of our Cooks and their Books series, this recipe comes courtesy of Manuela Darling-Gansser, inveterate traveller and passionate amateur cook.

More Manuela Darling-Gansser recipes

Ingredients

125 g (4 oz) good-quality bittersweet chocolate
125 g (4 oz) unsalted butter
5 organic eggs, separated
250 g (9 oz) caster (superfine) sugar
2 tablespoons unbleached plain (all-purpose) flour
pinch of salt

Preparation

Prepare this cake the day before serving.

Preheat the oven to 150°C (300°F). Butter a 25 cm (10 in) springform cake tin.

Melt the chocolate and butter in a bowl set over a saucepan of simmering water. In a mixing bowl beat the egg yolks and sugar until light and fluffy, then add the flour, salt and the butter and chocolate mixture. Stir well.

Beat the egg whites until they hold peaks, then gradually fold them into the cake mixture. Pour it into the tin and bake in the oven for 35 minutes, or until a light crust has formed on top but the centre is still gooey. When cooked, immediately release the cake from the tin, let it cool on a rack (it will collapse a little), then refrigerate it overnight.

Serve with some whipped cream.

Recipe from Winter In The Alps by Manuela Darling-Gansser, with photographs by Simon Griffiths. Published by Hardie Grant Books.


If you enjoyed this Chocolate truffle cake recipe (torta di cioccolato al truffle) then browse more Swiss recipes, dessert recipes, cake recipes, child-friendly recipes, chocolate recipes, easy recipes, entertaining recipes, baking recipes and our most popular hainanese chicken rice recipe.

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