Inside Out Truffle Cake Recipe

Name: Inside Out Truffle Cake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 8 large cold eggs; 1 pound semisweet chocolate, coarsely chopped; 8 ounces unsalted butter, cut into 1/2 inch chunks; 1/4 cup strong coffee or liqueur, optional; 8 inch spring-form pan; Chocolate meringue, for garnish, optional

Ingredients

8 large cold eggs
1 pound semisweet chocolate, coarsely chopped
8 ounces unsalted butter, cut into 1/2 inch chunks
1/4 cup strong coffee or liqueur, optional
8 inch spring-form pan
Chocolate meringue, for garnish, optional

	PREP TIME 20m	COOK TIME 25m	TOTAL TIME 45m

Instructions

Position the oven rack to the lower third of the oven (lower center) and preheat to 325 degrees. Line bottom of spring-form pan with parchment paper and grease the sides. Set the pan on a wide sheet of heavy-duty foil and wrap the foil up the sides, repeat for double layer. Set the pan in a larger baking pan or a roasting pan, set aside.
Melt the chocolate and butter (with optional liquor or coffee) in a double boiler, over simmering water, stirring frequently until the mixture is smooth. Meanwhile, bring a kettle of water to a boil for the water-bath. Allow chocolate mixture to cool slightly.
Using a hand held mixer, whisk the eggs at high speed until the volume of the eggs doubles, about 5 minutes.
Fold 1/3 of the egg foam into the chocolate mixture with a large rubber spatula until just a few streaks of egg are still visible; fold in half of the remaining foam likewise. Fold the remaining foam into the batter until completely incorporated.
Pour the batter into the prepared spring-form and smooth the surface. Pour the boiling water into the roasting pan, about halfway up the side of the spring-form pan.
Set the roasting pan on the oven rack. Bake until the cake has risen slightly, edges are just beginning to set, a thin glazed crust (like a brownie) has formed on the surface, and an instant read thermometer inserted halfway into the center of the cake registers 140 degrees, about 22-25 minutes.
Remove the spring-form pan from the water bath and set on a wire rack. Cool to room temperature. Cover and refrigerate overnight to mellow. Cake can be kept covered and refrigerated up to 4 days.
About 30 minutes before serving, remove the spring-form pan sides, invert the cake on a sheet of waxed paper, peel off parchment pan liner, and turn cake right side up on a serving platter. Serve with crumbled chocolate meringue, confectioners sugar, cocoa, or crème anglaise.