This image courtesy of Houghton Mifflin Harcourt
Editor’s Note: Looking for a fast and easy dessert sure to impress your guests. This chocolate truffle cake looks like you spent days preparing it. It also has an adult twist to it, with the suggestion of including rum or coffee as an ingredient, raising the bar of taste and sweetness for those coffee and rum lovers. This is also a project for your slow cooker, where the cake gently rises into a lovely circular treat. A scoop of vanilla ice cream or a dabble of whipped cream may also be a nice pairing for this delicious dessert that will send any chocolate lover on a trip straight to the moon and back.
A deep, rich chocolate cake is the perfect dessert for any special occasion. I like to serve this one with lightly whipped cream or softened ice cream.
Serves6 to 8
Cooking MethodSlow Cooking
OccasionCasual Dinner Party
Dietary ConsiderationGluten-free, Halal, Kosher, Peanut Free, Soy Free, Tree Nut Free, Vegetarian
Taste and TextureChocolatey, Rich, Sweet
Type of DishCake, Chocolate Cake, Chocolate Dessert, Dessert
- 8 ounces bittersweet chocolate
- 12 tablespoons (11/2 sticks) unsalted butter
- 2 tablespoons rum or strong brewed coffee
- 3 large eggs
- 1/2 cup sugar
- 1 teaspoon unsweetened cocoa powder
Butter a 6-cup baking dish or a 7-inch springform pan. Line the bottom of the pan with parchment paper or foil and butter the paper.
Break the chocolate into a heatproof bowl. Add the butter. Place the bowl over a pan of simmering water. The water should not touch the bottom of the bowl. When the chocolate is softened, remove the bowl from the heat and stir until blended and smooth. Stir in the rum or coffee.
In a medium bowl, beat the eggs with the sugar until light and pale yellow. Stir the egg mixture into the chocolate. Scrape the batter into the prepared pan.
Place the pan in the slow cooker. Cover and cook on high for 2 hours, or until set.
Remove the pan from the slow cooker. Cover and chill for several hours or overnight. To serve, run a small knife around the edge of the cake. Invert it onto a serving plate. Place the cocoa powder in a small strainer and sprinkle it over the cake.
2010 Michele Scicolone
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