When I woke up Wednesday ( you have to be my google+ friend to see the pictures) on morning it seemed a lot brighter than usual. I looked outside the window and saw everything covered in snow. Since snow is rare (3-4 times every year) in greater Vancouver, it gives the best feeling in the world as long as I don’t have to drive anywhere. My husband left home early that day to clear snow from the sidewalk and front of his work place. Fortunately, I had the opportunity of staying home and had few hours all to myself before picking up my daughter in the afternoon. I decided to spend some time on the internet, bake and relax in hot tub after.
It was 10:AM when the aquarium people called that my daughter does not have to come that day as it was getting pretty ugly on the roads. My daughter volunteers at Vancouver aquarium right after school and on a normal day it takes 40-50 minutes to drive her there. Snow in greater Vancouver area is nothing as compared to up North. However, even a small amount causes traffic and other problems. Flights were delayed that day, some college campuses and schools were closed, UBC cancelled all exams scheduled for noon. Since most people are like me who do not prefer to leave home on a snow day, reschedule all their non necessary appointments.
My husband called that he was not busy and will pick up our daughter from the school. It was a big relief that I did not have to drive in snow at all. I texted my daughter about both the phone calls and with in few minutes she texted me back, ” If you have any plans for baking then do it with chocolate”. She knew that when there is heavy rain or snow and total quiet in the house, I enjoy spending time in the kitchen. While I was still collecting my thoughts, what to bake with what ever I have on hand, my daughter again texted and solved my problem.
I made this fuss free chocolate truffles cake using lindt’s dark chocolate with 70% and 50% cocoa, since that’s what I had. The cake was simply dusted with powdered sugar thinking of the glorious white stuff falling that day.
The cake was moist, fully loaded with chocolate with a yummy taste. However if we go by the look there was one problem. I used one size bigger spring form pan than what was specified in the recipe. It affected its depth and texture giving a dense and thin cake which might have been a good option for layering and frosting but not for a single layer cake like mine. Nevertheless, the cake itself was tasty, simple and wonderful alongside whipped cream and cherries.
CHOCOLATE TRUFFLE CAKE
source: Just like my mother used to bake
- 8 oz bittersweet chocolate
- 1/4 cup unsweetened cocoa, sifted
- 4 eggs, lightly beaten
- 1/2 cup icing sugar, plus extra for dusting
- 1 tbsp corn starch
- 2/3 cup heavy cream, lightly whipped
- lightly whipped cream
- cherries, fresh or preserved
- Preheat the oven to 350° F. Grease an 8″ spring form pan and lined with parchment paper.
- Melt the chocolate in a heatproof bowl set over a saucepan of barely simmering water( don’t let the water touch the pan). When just melted, remove from the heat and stir in the cocoa. Mix well and let cool until lukewarm.
- Using an electric hand mixer, whisk the eggs, sugar, and cornstarch until pale and doubled in volume. Using a large metal spoon, fold in the cooled chocolate, then the cream.
- Pour the mixture into the prepared cake pan and bake in the preheated oven for about 1 hour or until a toothpick inserted into the center comes out clean.
- Remove from the oven and run a sharp knife around the edge of the pan. Let cool in the pan (the cake will sink in the middle, mine did not,may be because of the wrong size pan).
- Remove the cake from pan and dust with icing sugar. Cut into slices and serve with whipped cream and cherries.