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Chocolate Truffle Cake - from McCormick and Schmick
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From the menu of . . . McCormick and Schmick
190 Marietta St. N.W., Atlanta
404-521-1236
600 Ashwood Parkway, Altanta
770-399-9900
Q: I have recently eaten at McCormick & Schmick's Seafood Restaurant. It has the most wonderful dessert. If at all possible, I would like to get the recipe for that dessert. It's called Flourless Chocolate Truffle Cake With Raspberry Sauce.
- Jerrie Wright, Atlanta
A: Rex Horrell, executive chef at the restaurant at the CNN Center location, was happy to share the recipe for this dense, flourless chocolate cake. He recommends using very high-quality chocolate for best results.
Hands on time: 25 minutes Total time: 1 hour and 25 minutes Serves: 12
Ingredients:
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2 cups (4 sticks) butter
1 cup plus 2 tablespoons milk
1 cup plus 2 tablespoons granulated sugar
1 pound bittersweet chocolate, chopped
5 eggs
6 egg yolks
Instructions:
Preheat oven to 325 degrees on a convection setting. In a saucepan, heat butter, milk and sugar to scalding, stirring frequently. Make sure butter is melted. Remove from heat and add chocolate, stirring until chocolate is melted. Set aside to cool slightly.
In a bowl, whisk eggs and yolks together. Gradually whisk eggs into chocolate mixture, beating until completely combined.
Line an 8-by-2 1/2-inch springform pan with buttered parchment paper, making sure the paper circle comes up 1/2 inch on the side of the pan to seal. Pour batter into the pan. Bake for 50-60 minutes. The sides will be puffy and slightly cracked. The center will be soupy but will set as it chills. Refrigerate overnight. Run a knife around the edges of the pan and release springform.
In a bowl, whisk eggs and yolks together. Gradually whisk eggs into chocolate mixture, beating until completely combined.
Line an 8-by-2 1/2-inch springform pan with buttered parchment paper, making sure the paper circle comes up 1/2 inch on the side of the pan to seal. Pour batter into the pan. Bake for 50-60 minutes. The sides will be puffy and slightly cracked. The center will be soupy but will set as it chills. Refrigerate overnight. Run a knife around the edges of the pan and release springform.
Notes:
Chef Horrell bakes the cake in a convection oven. If using a conventional oven, bake at 350 degrees and add 20 to 30 minutes to the cooking time. The cake is served with a sweetened raspberry sauce
Nutrition:
Per serving: 609 calories (percent of calories from fat, 76), 9 grams protein, 31 grams carbohydrates, no fiber, 56 grams fat, 269 milligrams cholesterol, 356 milligrams sodium.
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