Preheat the oven to 350ºF. Line the inside bottom of a 9-inch Springform cake pan with a circle of parchment paper. Wrap a large piece of foil around the outside of the pan, covering the bottom and sides, to catch any leaking drips. Set aside.
In a medium sauce pan, gently heat the cream over low heat. When the cream is fairly hot, melt the chocolate chips by adding them slowly to the pan as you whisk. Add the butter, in pieces. Whisk until the chocolate and butter are melted. Add the vanilla extract. As soon as the mixture is melted, smooth, and glossy remove it from the heat.
Using a wire whisk attachment, beat the eggs, light brown sugar and sea salt until the eggs are foamy and doubled in volume, roughly 3-4 minutes. (This is where a KitchenAid stand mixer comes in handy.)
Slowly add the cooling chocolate mixture to the eggs, and beat gently until combined.
Pour the batter into the prepared cake pan.
Bake in the center of a pre-heated oven for one hour, until the cake is set and cracked. It will still appear a bit loose in the center, underneath. This is fine.
Place the cake pan on a wire rack to cool. When the cake is close to room temperature, lightly cover and chill the cake overnight.
Before serving, gently loosen the cake from the sides of the pan using a thin flexible spatula. Release the Springform clasp and remove the ring. Place the cake on a cake plate.
Read more: http://glutenfreegoddess.blogspot.com/2011/03/karinas-chocolate-truffle-cake.html#ixzz3A8VXvGhB
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1255g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1093 (49%)|
|Amt Per Serving||% DV|
|Total Fat 121.4g||162 %|
|Saturated Fat 76.6g||383 %|
|Monounsaturated Fat 32.3g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 359.5mg||111 %|
|Sodium 998.3mg||34 %|
|Potassium 1665.1mg||44 %|
|Total Carbohydrate 262.5g||77 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 262.5g|
|Protein 30.8g||44 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2211
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