Filipino Recipes

Chocolate Truffel Cake

1. You’ll need a 9-inch spring form pan. Place some parchment paper on the bottom so it hangs over. Close the latch to hold the paper in place and secure the sides. You’ll also want to spray the paper with some non-stick cooking spray just to be safe.
    

2. Preheat your oven to 325 °C.
    

3. Put chocolate in a large bowl and add butter. Melt it over a pot of boiling water or little by little in a microwave.
    

4. Whisk in 1 1/4 cups sugar until combined.
    

5. Then add the six egg yolks to the mixture, one at a time, whisking after each addition.
    

6. Now, in a medium bowl, beat the six egg whites on high with an electric mixer. Beat it for several minutes until stiff peaks form.
    

7. Gently fold your egg white mixture into the melted chocolate mixture until combined. Pour it in your pan and bake for 1 hour at 325 degrees.
    

8. It will rise pretty high in the oven, but when you take it out to cool, it will fall. And fall hard. Yay!
    

9. Let it cool one hour on the counter and then for at least four hours in the refrigerator before you release it from the spring form pan.
    

10. And, when you finally do… it will be worth the wait. I didn’t really know what the texture of the inside would be like, but oh my… it was glorious.
     

11. Rich and dense and fudgy! Definitely a cake for true chocolate lover’s. And, if you don’t like things too rich, then stay away. Stay far, far away!