Wednesday, May 16, 2012

Chocolate Truffle Cake from Avery Aames




When I went to the Malice Domestic Conference, I was lucky enough to join fellow authors for a dinner sponsored by our fabulous publisher Berkley Prime Crime. We went to a top-notch restaurant, RUTH'S CHRIS STEAKHOUSE, and were wined and dined. I sat at the table with my editor and other authors, including Ellery Adams, her writing partner Sylvia, new delightful author Erika Chase, and the fabulous Jenn McKinlay. The six of us laughed so hard! When dessert came around, we were stuffed, but we were offered two choices: individual cheesecakes and flourless chocolate cake. How could we say no?

I chose the chocolate, thinking I'd have a bite or two and push it aside. Well...what was that commercial way back when? "I can't believe I ate the whole thing." I did. Everyone did. A whole slice. It was like a smooth, satiny chocolate truffle candy. Throughout the experience (and it was an experience), I said I had to learn to make it.

So when I got home, I went on a hunt for a chocolate truffle kind of cake on the Internet. I promised myself I would make this cake until I got it right. On the first try, it was delicious and I ate another WHOLE slice in the first sitting.

I'm sharing this recipe with you today because it'll wow your family and friends...but I have to admit, this cake still doesn't have the consistency that the Ruth's Chris cake did. Which means, of course, POOR ME, I'll have to keep experimenting. However, I think I'll have to limit my experiments to every month and not every week or I'll resemble the Pillsbury Doughboy in less time than it takes to spell,

"C-h-o-c-o-l-a-t-e!"


CHOCOLATE TRUFFLE CAKE 
ALA RUTH'S CHRIS FLOURLESS CHOCOLATE CAKE
(TRY #1)

INGREDIENTS:

2 cups half-and-half
2/3 cup sugar
2 oz. flavored liquid of your choice (cordials, coffee, etc.) * I used espresso
2 lbs. dark, milk or mixed chocolate, chopped (5 CUPS)  * I used half dark, half semi-sweet
6 eggs (whisked)

DIRECTIONS:

Preheat the oven to 300º. Brush a 10" spring-form pan with butter, line the bottom with buttered parchment and wrap the pan in foil in case of any leaks. [MINE DIDN’T LEAK AT ALL.]







Bring the half-and-half, sugar and coffee JUST to a boil. Place the chocolate into a mixing bowl.  Pour the hot milk mixture over the chocolate.

Let sit for a few minutes. [It will melt nicely.]

Mix at low speed for two minutes.

Add the eggs in all at once and mix thirty seconds, until incorporated.

Pour batter into prepared spring-form pan. Bake until the cake is “set” - about 1 to 1 and 1/2 hours. The cake will still look wet and slightly loose in the very center, but the edges will be set, slightly puffed and have small cracks. [looks like a cheesecake – I cooked mine one hour then turned off the oven and let it set for another 20 minutes]

Allow cake to cool on a rack (this takes about 2 full hours), then chill for 6 hours or overnight before removing pan sides. 

 [Note: the cake was really "high" as it came out of the oven and then it sank to a firm 2 inches, more like a cheesecake.]

[Also, note, I "found" the basis for this recipe on a website called "Go New England."  



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By the way, I'm thinking of adding a half cup of applesauce to see if that will bring out the velvety smoothness. What do you think?




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Daryl is what my husband actually calls me.

Daryl--I--will have a new series out in 2013:
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featuring a cookbook store owner
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She doesn't say all the same things "I" do. Promise.

Say cheese!

***********




23 comments:

  1. oh yummy.. can't wait to make this. Love you to repost this on DyingforChocolate.com Looking forward to your new series, too.. bookstore, cookbooks, food.. what could be better?

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    Replies
    1. Would love to repost on your site. This was so much fun! And I can't wait for more experiments :)

      ~Avery aka Daryl

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  2. So happy to see this as I just learned I have Celiac disease and can't have gluten. I'm going to make this tomorrow (I'm craving chocolate in a big way)

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    1. Kim, as a celiac myself, this is such a GREAT cake for us. It's truly chocolate desire.... :)

      BTW, I have lots of gluten-free recipes on my site and I'm always willing to help a new celiac through things. It's not hard...once you get the hang of it and you will feel SO MUCH BETTER in times coming up. Promise.

      Avery aka Daryl

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  3. Looks gorgeous Avery--I can't imagine what the applesauce would do! I remember many happy dinners at Ruth Chris with the Berkley folks--such fun! this year I enjoyed dinner with the NAL authors and editors--delightful!

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    1. Lucy, you were missed at the Berkley dinner, but I'm sure the NAL folks are just as much fun. :) We didn't talk behind your backs...much. LOL

      ~Avery

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  4. So not fair! Five cups of chocolate? Obviously I'd have to plan a party around it.

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    1. Sheila, this is definitely a party cake. Now, I guess I could try to pare it down to individual servings and figure out those portions. Aha, next challenge. Do they make mini-spring-form pans? I am finding that a little sliver a day is keeping the doctor away. That makes it like an apple, right?

      ~Avery

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  5. Just told a friend last night that I was looking for a good flourless chocolate cake recipe, and here it is! Thanks.

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  6. Two pounds of chocolate cake - I'm in! :) Wonderful post, Avery.

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    1. Cleo, I know. 2 pounds! It's so decadent it's scary. But the nice thing is, like candy, this will keep if well-wrapped. I'm allotting myself a little teensy slice a day. Sort of my afternoon pat on the back for a job of writing well done...or at least done. :)

      Avery

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  7. That dinner was a blast, Daryl/Avery. I can't wait to try this recipe!

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    1. I truly haven't laughed that much in such an age. The laughter was as good as the chocolate...okay, well, almost as good. :)

      Hugs,

      Avery

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  8. This looks yummy and fairly simple.
    If you want to try a step up, there is an outrageous recipe in Maida Heatter's Book of Great Chocolate Desserts (Can't miss with a title like that!)It's her 86-Proof Chocolate Cake. It is outstanding! Let me know if you can't get the recipe for some reason.

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    Replies
    1. Libby, I think I have that cookbook. I'm going to check it out. Thanks!
      ~Avery

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  9. My oh my, that looks delish!

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    1. Avery, my version of that expression is "In my humble but accurate opinion"!

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  10. The cake at Ruth's Chris was fabulous. Your photo of the slice looks just like it! Oh, yum!

    I'm having trouble imagining applesauce in this cake. Hmm. Keep us posted on the experimentation!

    ~ Krista

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    Replies
    1. Now that I found mini spring-forms at Williams Sonoma, I'm definitely trying more of these. Poor me! I add applesauce to my banana bread and it makes it "silkier," so I'm thinking...

      Isn't this how Thomas Alva Edison started? Or at least Julia Child...and Bobby Flay...and...

      Promise, I do NOT have illusions of grandeur...only delusions. LOL

      ~Avery aka Daryl

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  11. This is awesome! Super moist, super rich, super delicious!

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