Chocolate-Orange Truffle Cake
This dessert is a perfect match for everything you want out of a simple and pleasant Christmas: It requires no meticulous decoration or laborious mise en place, can be made quickly and is foolproof. Above all, it’s dense and gooey like truffles! This orange-chocolate cake is mounted on a chocolate cookie crust and sprinkled with […]
Ingredients
- 1 1/2 cups (210 g) chocolate cookie crumbs
- 2 tbsp sugar
- 1/2 cup (115 g) unsalted butter, melted
- 1 pinch fleur de sel
- 15 oz (425 g) 60% dark chocolate, chopped
- 1 cup (225 g) unsalted butter, cubed
- 1 orange, zest finely grated
- 6 eggs, at room temperature
- 1/4 cup (55 g) sugar
- Cocoa powder, for sprinkling
- 1 cup (250 ml) 35% whipping cream
- 3 tbsp icing sugar
- Chocolate shavings
- Dried orange slices (optional) (see note)
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line the bottom of an 8-inch (20 cm) springform pan with parchment paper. Line the side of the pan with a strip of parchment paper about 3 inches (7.5 cm) high, letting it rise above the edge of the pan.
- In a bowl, combine all of the ingredients. Press firmly into the bottom of the pan.
- Bake for 12 minutes. Let cool for 30 minutes.
- Tightly wrap the base and around the outside of the pan with a double layer of foil, letting it rise above the edge of the pan. Increase the oven temperature to 425°F (220°C).
This dessert is a perfect match for everything you want out of a simple and pleasant Christmas: It requires no meticulous decoration or laborious mise en place, can be made quickly and is foolproof. Above all, it’s dense and gooey like truffles! This orange-chocolate cake is mounted on a chocolate cookie crust and sprinkled with cocoa powder. Garnish it with whipped cream, dried orange slices and chocolate curls. Result? A rich, slightly fruity, ultra chocolatey cake.