Um so...prepare for a million drool inducing photos.
Happy almost blogaversary The Cooking Actress, have some (sort of) cake.
You'll love it. It's chocolatey and rich and dense and fudgy and pretty much everything you love about life.
And added bonus?
The boyfriend likes it too
(because it's served cold, and thusly makes him like it. Because he doesn't like most desserts warm...
Pretty much it's another one of those amazing flourless chocolate cake/tortes.
But for some reason this one seems super sophisticated and fancy.
Like...I could eat this while wearing evening attire under dim lighting with important people
...but I also could still eat it in bed, in my pj's, while watching TV.
It's a versatile cake.
I'm getting hungry looking at these photos again.
I'm sad that we ate all of this. I miss it. *sigh*
But sorry, don't let me get you down! YOU can still have this cake and indulge in the velvety texture, sinful flavor, and bliss-inducing wonder that is this tart/cake/torte (or whatever it is).
But this chocolate truffle tart is PRETTY. It is one of the pretties things I've ever made. I just gazed at it in wonder, so proud and so excited. Perhaps that's why there's so many photos. I am so pleased that I just wanna show off.
Plus..I mean...come on....chocolate.
Chocolate Truffle Tart
From Divine Baking
-Crust (without filling) can be made 1 day ahead of time and kept (covered) at room temperature
-The finished tart can be stored in the refrigerator, covered loosely with plastic wrap, once it's completely cooled.
-If you want to keep this recipe entirely gluten free, use gluten free chocolate wafer cookies (they exist).
- 28 chocolate wafer cookies, finely ground in food processor/blender (1 and 1/2 cups of crumbs)
- 6 tbsp. of butter, melted and cooled (if using this recipe only use 4 tbsp. butter)
- 1/2 lb. semisweet/bittersweet chocolate (max. of 60% cacao), coarsely chopped
- 6 tbsp. butter, cut into small cubes
- 2 eggs, beaten
- 1/3 cup heavy cream
- 1/4 cup granulated sugar
- 1/4 tsp. salt
- 1 tsp. vanilla extract
- Optional-Cocoa powder and/or powdered sugar, dusted on top.
- Grease/butter an 8 in. springform pan and preheat oven to 350 degrees. Unless you're using a pushpan, wrap foil around the bottom of the pan to prevent leaking.
- Stir together ground wafers and melted butter, then pat evenly onto the bottom of pan (and 1 and 1/2 in. up the sides, if you can). Bake for about 10 minutes, until slightly puffed.
- Cool completely on a rack (about 15 minutes) and leave the oven on 350 degrees.
- Melt chocolate and butter in a saucepan over low heat, stirring until smooth. Let cool 5 minutes.
- In a bowl whisk together eggs, cream, sugar, salt, and vanilla. Whisk in cooled chocolate mixture until combined.
- Pour filling into the cooled crust and rap pan once on the counter to eliminate air bubbles (er..yes...this apparently did not work for me.)
- Bake 20-25 minutes, until the filling 1 inch from the edge is set and slightly puffed but the center still trembles slightly when jostled (it will continue to set as it cools).
- Cool completely on a wire rack-about 2 hours.
- Chill, uncovered (covering may cause condensation), until the center is firm (about 4 hours).
- Remove sides of pan and garnish as desired.
Has a bite.