
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.
"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.

[Also, note, I "found" the basis for this recipe on a website called "Go New England."
* * *
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?
* * *
You can
learn more about me, Avery, by clicking this link.
Chat with
me on Facebook and Twitter.
And if you haven't done so, sign up for my mailing list
so you can learn about upcoming events, releases, and contests!
Also, do you know about my alter ego?
DARYL WOOD GERBER...
That is my "second" name on the left.
Daryl is what my husband actually calls me.
Daryl--I--will have a new series out in 2013:
THE COOKBOOK NOOK MYSTERIES
featuring a cookbook store owner
who is an avid reader and admitted foodie!
"Like" Daryl's page on Facebook and "follow" Daryl on Twitter.
She doesn't say all the same things "I" do. Promise.
Say cheese!
Also, do you know about my alter ego?
DARYL WOOD GERBER...
That is my "second" name on the left.
Daryl is what my husband actually calls me.
Daryl--I--will have a new series out in 2013:
THE COOKBOOK NOOK MYSTERIES
featuring a cookbook store owner
who is an avid reader and admitted foodie!
"Like" Daryl's page on Facebook and "follow" Daryl on Twitter.
She doesn't say all the same things "I" do. Promise.
Say cheese!
***********
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?
ReplyDeleteWould love to repost on your site. This was so much fun! And I can't wait for more experiments :)
Delete~Avery aka Daryl
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)
ReplyDeleteKim, as a celiac myself, this is such a GREAT cake for us. It's truly chocolate desire.... :)
DeleteBTW, 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
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!
ReplyDeleteLucy, 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
Delete~Avery
So not fair! Five cups of chocolate? Obviously I'd have to plan a party around it.
ReplyDeleteSheila, 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?
Delete~Avery
Just told a friend last night that I was looking for a good flourless chocolate cake recipe, and here it is! Thanks.
ReplyDeleteElena, great to know!!! You're welcome.
Delete~Avery
Two pounds of chocolate cake - I'm in! :) Wonderful post, Avery.
ReplyDeleteCleo, 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. :)
DeleteAvery
That dinner was a blast, Daryl/Avery. I can't wait to try this recipe!
ReplyDeleteI truly haven't laughed that much in such an age. The laughter was as good as the chocolate...okay, well, almost as good. :)
DeleteHugs,
Avery
This looks yummy and fairly simple.
ReplyDeleteIf 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.
Libby, I think I have that cookbook. I'm going to check it out. Thanks!
Delete~Avery
My oh my, that looks delish!
ReplyDeleteMisa, it is. :) (IMHO, of course)
Delete~Avery
Avery, my version of that expression is "In my humble but accurate opinion"!
DeleteLibby, LOL!
Delete~Avery
The cake at Ruth's Chris was fabulous. Your photo of the slice looks just like it! Oh, yum!
ReplyDeleteI'm having trouble imagining applesauce in this cake. Hmm. Keep us posted on the experimentation!
~ Krista
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...
DeleteIsn'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
This is awesome! Super moist, super rich, super delicious!
ReplyDelete