Ghirardelli® Triple Chocolate Truffle Cake

Name: Ghirardelli® Triple Chocolate Truffle Cake
Prep time: 9 h 30 min
Cook time: 9 h 30 min
Total time: 9 h 30 min
Yield: 8
Cuisine: Global
Ingredients: 57 grams Ghirardelli White Chocolate baking bar, chilled; 8 larges eggs, chilled; 118 milliliters heavy cream; 237 milliliters Ghirardelli Milk Chocolate Chips; 0 teaspoons salt; 710 milliliters Ghirardelli Semi-Sweet Chocolate Chips; 237 milliliters unsalted butter at room temperature

Ghirardelli® Triple Chocolate Truffle Cake requires approximately 9 hours and 30 minutes from start to finish. This gluten free recipe serves 8. One portion of this dish contains approximately 12g of protein, 68g of fat, and a total of 857 calories. A mixture of salt, ghirardelli semi-sweet chocolate chips, heavy cream, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Preheat the oven to 325 degrees F. Arrange a rack in center of oven. Butter the bottom and sides of a 9 by 2-inch round cake pan and line the bottom with parchment paper.

Ingredients you will need

Butter

Equipment you will use

Baking Paper

Cake Form

Oven

In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the semi-sweet chocolate chips and butter, stirring occasionally until smooth. Cool slightly.

Ingredients you will need

Semisweet Chocolate

Butter

French Fries

Water

Equipment you will use

Double Boiler

Bowl

Meanwhile, in a large bowl with an electric mixer fitted with the whip attachment, whip the eggs and salt on medium speed until doubled in volume, about 5 minutes. Gently fold the whipped eggs, a third at a time, into the melted chocolate.

Ingredients you will need

Chocolate

Egg

Salt

Equipment you will use

Hand Mixer

Bowl

Pour the batter into the prepared cake pan.

Equipment you will use

Cake Form

Prepare a water bath for the cake by placing the cake pan in a larger pan, and filling the large pan halfway up the sides of the cake pan with hot, but not boiling water.

Ingredients you will need

Water

Equipment you will use

Cake Form

Bake for about 40 minutes, or until the cake pulls away from the sides of the pan and is set in the center.

Equipment you will use

Oven

Frying Pan

Remove the pan from the water bath to a cooling rack, and cool the cake completely in the pan. Cover with plastic wrap and refrigerate overnight. To remove the cake from the pan, dip the pan in warm water halfway up the sides and run a thin metal spatula around the inside of the pan. Invert onto a plate to unmold and remove the parchment paper.

Ingredients you will need

Water

Wrap

Dip

Equipment you will use

Baking Paper

Wire Rack

Plastic Wrap

Spatula

Frying Pan

To prepare the ganache, bring the heavy cream to a simmer in a small saucepan over low heat.

Ingredients you will need

Heavy Cream

Equipment you will use

Sauce Pan

Pour the heated cream over the milk chocolate chips. Stir gently until smooth and allow to cool slightly. When the ganache is still warm to the touch, pour over the top of cake and spread with an offset spatula to evenly cover (There will be some ganache leftover.)

Ingredients you will need

Milk Chocolate Chips