Gooey Chocolate Deliverance

"(Andrea's Truffle Torte) From my favorite dessert cookbook: "Gooey Desserts-The Joy of Decadence" by Elaine Corn. Elaine writes, "This is one of the most defiantly gooey desserts anywhere. We are not talking light and airy. We are not talking tender crumb. From my friend Andrea, what we really have here is a big batch of frosting. Two-thirds of it bakes into cake. The rest acts truly as frosting." Put the deliverance on the plate you intend to keep it on. Truffle torte sort of lodges on the surface it sticks to first."
 
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Ready In:
1hr
Ingredients:
6
Serves:
12-16
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ingredients

  • 1 14 cups sugar
  • 9 egg yolks
  • 1 18 cups unsalted butter
  • 10 ounces unsweetened chocolate
  • 5 egg whites
  • 1 cup shaved semisweet chocolate
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directions

  • Butter the bottom only of a round 8 inch pan. Set oven rack in center of the oven and preheat the oven to 350 degrees.
  • With electric beaters, slowly beat sugar and yolks for 3 to 4 minutes. It is important to dissolve the sugar completely.
  • Melt the butter and cool. In the top of a double boiler over barely simmering water, melt the chocolate (or microwave, uncovered, on Medium, stirring every 20 to 30 seconds after the first 2 1/2 minutes, until only a small solid chunk of remains). Remove from heat and stir until smooth and cooled.
  • Cream the melted butter into the yolk-sugar mixture. Then stir in the melted chocolate.
  • Beat the egg whites to soft peaks. With a big rubber spatula, fold 1/4 of the whites into the chocolate batter, then gently fold in the remaining whites, using wide strokes, until no white lumps remain.
  • Put 2/3 of the batter into the buttered pan and bake for 15 to 20 minutes. Refridgerate the remaining batter.
  • Remove cake from oven and cool in pan 5 minutes. Run a knife around the edge of the cake to loosen. Invert onto platter or cake pedestal.
  • Frost with remaining batter by spreading most of it evenly all over the cake, then you can pipe decorations around rim and top (you can use a ziplock baggie,fill,then snip off a corner of bag to use as a decorators bag). Sprinkle all over with shaved chocolate.
  • To Cut: Cut into wedges, using a knife dipped into hot water, then wiped dry.
  • 12-16 servings.

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RECIPE SUBMITTED BY

<p>Greatest of all, I am a Mom! The true miracle in my life so far is my beautiful daughter, Emily Rose. She is the joy of my life. My husband and I were blessed after nine years of marriage to finally be able to have her. I am also an artist. I love to paint with acrylics and I also use colored pencils. Perfectionist is my middle name. I am passionate about cooking. I love to cook for my daughter (who at almost three years old is not the easiest to please at the moment) and my husband, Tim. I have been more excited about cooking since discovering Recipezaar. It makes cooking and shopping for the ingredients easier. I just started adding some of my favorite recipes to the site and can't wait to see if anyone tries them. Keeping my fingers crossed that I get "good" reviews. <br /><br /><img alt="" src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" /> <br /><br /><img alt="Photobucket" src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" /></p>
 
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