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chocolate-truffle-cake

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Recipe

A worthwhile indulgence.

Yield :  8 servings
Prep Time : 20–25 mins, plus chilling

Ingredients

  • 9 oz (250g) bittersweet chocolate, chopped
  • 2 large egg whites
  • ½ cup granulated sugar
  • 1½ cups heavy cream, whipped
  • 2 tbsp brandy
  • 6 amaretti cookies, crushed
  • Confectioner's sugar, to garnish

Special Equipment:

  • 8in (20cm) springform pan

Directions

1. Line the pan with plastic wrap. Melt the chocolate in a heatproof bowl set over a saucepan of simmering water and set aside.

2. Combine the egg whites and granulated sugar in a heatproof bowl and place over a saucepan pan of simmering water. Beat for 5 minutes, until it stands in stiff, shiny peaks.

3. Fold the melted chocolate into the egg whites, then the whipped cream and brandy. Pour into the pan. Cover and refrigerate for at least 4 hours, until set.

4. Remove the sides of the pan. Invert onto a plate. Sprinkle with the cookies and confectioner's sugar. Serve chilled.


© 2008 Dorling Kindersley

Note from Cookstr's Editors

Nutritional information does not include Confectioners' sugar to garnish.

 

Nutritional Information

Nutrients per serving (% daily value)

398kcal (20%)
44mg (4%)
0mg (0%)
197mcg RAE (7%)
173mg
42mg
4g
30g
2g
39g
79mg (26%)
46mg (2%)
16g (81%)
27g (41%)
1mg (7%)
 

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