from Julie Van Rosendaal
Years ago, Edmonton chef Brad Smoliak served me a dense wedge of chocolate cake topped with a scoop of soft ganache; it wasn’t quite frosting, wasn’t quite truffle, but you got a forkful with every bite. It was divine, and I’ve always thought it would make a fine pairing with a sunken flourless chocolate cake.
4 oz. good-quality bittersweet chocolate
1/2 c. butter
1/4 c. sugar
3 large eggs
1/2 c. cocoa
truffle ganache (recipe below)
Preheat the oven to 375°F. In a small saucepan, melt the chocolate and butter over medium-low heat, stirring until smooth. Remove from the heat and whisk in the sugar; pour into a medium bowl and set aside for a few minutes to cool a bit. Whisk in the eggs, then sift the cocoa overtop and stir until well blended.
Pour the batter into an 8-inch round pan that’s been greased and lined with a circle of parchment. Bake for 25 minutes, or until the top has formed a thin crust. Cool for 5-10 minutes, then invert onto a serving plate, peel off the parchment and then gently flip back over. Serve in wedges, with a scoop of soft ganache or fresh berries and whipped cream.
Heat 1 c. heavy cream, then add 9 oz.-18 oz. chopped chocolate and let it sit for a minute or two. Whisk until smooth and use it warm or chill it to roll later.
To flavour your ganache for truffles, try adding a pinch of espresso powder or some Bailey’s. Or, first, steep the cream with slices of fresh ginger, strips of orange zest or Earl Grey tea leaves, then strain it before adding the chocolate.