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Chocolate & Parmesan Truffle Cake

Chocolate Truffle CakeFeatureImage

This dessert is my colleague Chef Tim Hardy’s specialty. When I make it, I tend to cover up my mistakes with gallons of extra ganache. You should make extra ganache.

Separate 8 eggs. Mix yolks with:

1 tsp vanilla

¼ cup sugar

Whip until foams and flows in a ribbon from whisk. Fold in a ½ cup cocoa powder. Whip whites until foamy and slowly add ¾ cup of sugar. Continue whipping until soft peaks form. Fold yolk mixture into whites in three stages. Pour on parchment-lined baking sheets and bake at 400 F for 15 minutes. Turn the oven off and let cool in the oven for an additional 15 minutes. Remove from oven and cool on rack.

In a heavy-bottomed pot heat (on medium):

500 ml 35% cream. When scalding (just starting to show small bubbles and give off steam), turn off the heat and add 700 grams of dark chocolate (shaved, chopped or chipped). Stir until melted and add a ¼ cup of grated parmesan. (Good ‘parm people,’ like Grana Padano, nothing that comes in a shaker!)

In a deep-dish pan, layer cake, ganache, cake, ganache. Let set in fridge at least six hours, overnight is better.

Serve with blueberry compote. (Good on duck, good on chocolate.)

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