Eva’s Truffle, the magical flavor that captivated me from the very first spoonful! Incredibly chocolatey, irresistibly tender – it simply melts in your mouth! Baking this treat is a must to experience the divine taste of this delicacy.
Ingredients:
- Unsalted butter – 225g (1 cup)
- Dark chocolate (55-70% cocoa) – 460g (about 16 ounces)
- Chicken eggs – 9
- Sugar – 100g (1/2 cup)
- Lemon juice – 1/4 teaspoon
- Cocoa powder – for dusting the top
- Additional: Springform pan with a diameter of 23cm (9 inches)
Instructions:
- Melt butter with chocolate over low heat, stirring constantly.
- Separate egg whites from yolks. Beat yolks with sugar until a thick, stable foam is formed – approximately 5 minutes; precise timing is crucial.
- Gently mix the beaten yolks with the cooled chocolate mixture.
In a separate bowl, beat egg whites with lemon juice until soft peaks form. This step is crucial, as stiff egg whites won’t blend smoothly into the chocolate mixture. - Carefully fold in 1 spoonful of beaten egg whites at a time into the chocolate batter using a spatula, making bottom-to-top movements. Do not use a mixer.
- Grease the sides and bottom of a removable-form pan with butter and dust with flour. Pour the batter into the pan, smoothing it out.
- If the baking pan is not removable, line it with foil for easier removal of the cake.
- Bake in a preheated oven at 150°C (about 300°F) for only 35-40 minutes. If baked longer, the cake will turn into a regular sponge cake.
- After the specified time, the truffle will be “trembling,” especially in the center. This is intentional; after a night in the refrigerator, it will reach the desired density.
- Allow the cake to cool completely in the pan before refrigerating overnight. When slicing, use a hot knife for smooth pieces. The truffle cake freezes beautifully.
Delight in Eva’s Truffle!
