Monday, April 09, 2012

Flourless Chocolate Truffle Cake

I mentioned this dessert in yesterday's post, saying that it was our finale to quite the slap-up Easter dinner. Here is a shot of said Easter dinner! The T-bones were courtesy my roommate, T.

Now, onto dessert. The April issue of Canadian Living was just chock full of recipes I bookmarked. The beef bulgogi was one of them, in fact. This chocolate cake was part of the Passover menu in that issue, and I knew upon seeing it that this was destined to be a product of my kitchen sooner than later.

The recipe is HERE.

The results were stupendous. So stupendous, in fact, there just aren't words. This was rich, fudgey, decadent, and just plain fabulicious. It was so fabulicious it's ridiculously ridiculous.

It was easy to make, too, so there is a huge gratification factor for not a lot effort, too. The only minor issue I had was that the topping used water in it instead of cream. I suspect this has something to do with Jewish kosher rules, but if you're not worried about that, I'd make this with cream instead of water. This is because water does not mix with fat well, and there is butter and chocolate in this topping, and they didn't combine well. The butter kind of separated and left buttery streaks through the top. Flavour-wise, the topping was smashing (I upped the instant espresso powder a bit), but when - WHEN not IF - I make this again, I'll make the topping with cream.

T and I were over the moon with this, and since there were just two of us last night, there are plenty of leftovers. Yay!

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