A dense, flourless chocolate truffle cake baked in a water bath — one of Woman's Day's three-ingredient "1-2-3 dessert" series, serving a crowd of 18.
Ingredients
- 3 cups (18 oz) semisweet chocolate chips
- 2 sticks (1 cup) unsalted butter
- 6 large eggs, at room temperature
Method
Heat oven to 425°F. Coat an 8 x 3-inch cake pan with nonstick spray; line the bottom with wax paper and spray the paper. Have a larger roasting pan ready. Melt the chocolate chips and butter together; stir until well blended. Beat the eggs in a large bowl with a mixer on high for 7 minutes, until tripled in volume with soft peaks. Fold in the chocolate mixture until blended; pour into the cake pan. Place the cake pan inside the larger roasting pan; pour boiling water into the roasting pan halfway up the sides of the cake pan. Cover the cake pan loosely with foil; bake 40 minutes (the cake looks soft but sets when cold). Cool the cake in the pan on a wire rack. Cover and refrigerate 3 hours or until firm. Invert onto a serving platter, shake down sharply to release the cake, and peel off the paper.
Optional garnish (as printed): lay five ¾-inch-wide strips of paper ¾ inch apart on the cake; sift cocoa between the strips and carefully lift the paper; repeat in the opposite direction sifting confectioners' sugar, to make a plaid/lattice pattern.
Active time 15 min. Total time 55 min, plus 3 hours chilling. Serves 18.
Nutrition as printed, per serving: 252 cal, 3 g protein, 18 g carb, 2 g fiber, 20 g fat (12 g sat fat), 98 mg cholesterol, 25 mg sodium.
Notes on the artifact
A Woman's Day magazine page clipping, page 138, dated 4/19/05 (April 19, 2005), part of the "1.2.3 dessert" three-ingredient feature. Photo credit: John Uher. Prop styling: Karen Quatsoe. Some staining/tearing at the edges of the page, but all text is fully legible.
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