- She waits to check after 40 minutes, only to find out the cake is still jiggly.
- And ends up baking the cake for an hour and a half
- She would have baked it for a lot longer if she didn’t smell something burning… oh dear…
- And looking at the cake, the top part of the is burnt and the rest looks like it fell apart as if it doesn’t have eggs in it.
So why I am making this post a trilogy? You thought only Spider Man, Pirates of the Carribean or Transformers have trilogies, don’t you? Well, this Truffle Cake does, too. Because it took three times before I replicated the marvelous Truffle Cake I first made a few weeks back. I just have to do this cake justice –
- so I can make Liv and Kaye proud
- I just can’t forget one of my friend’s delight when she tasted the Truffle Cake… she said it was the melt-in-your-mouth kind of cake
- well, it’s a cake totally worth making over and over (and over) again. Rich, dense, simply sinful and totally worth the extra .001 of an inch you will hardly notice on your waist.
2. Combine butter, chocolate and cocoa in a heatproof bowl placed over hot water. Stir until melted then cool 5 to 10 minutes.
3. In a bowl of an electric mixer at high speed, use a whisk attachment to beat the eggs, 1/2 cup sugar.
and vanilla extract.
4. Continue beating until triple in volume and the batter forms a ribbon when the beaters are lifted.
5. Meanwhile, in a saucepan, heat 1/2 cup sugar and corn syrup to a boil.
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