I GOT A STAND MIXER!!! It was like Christmas, My Birthday and St. Patrick’s Day (obviously the best holiday) all rolled into one! My dad told me he was sending me up some salsa and plastic bags from Texas –might seem weird but in Seattle plastic bags are banned and I have a cat, I think you can understand. But when I got home there was a humongous printer box on my doorstep. I obviously knew it wasn’t going to be a printer but would have never guessed it was a stand mixer. Once I opened it up I just stood there for a few moments, mouth agape, unable to physically comprehend that it was real life. But then I came to my senses and immediately began to think about the first thing I was going to bake with it.
(Look how pretty!!!)
I quickly decided on this Chocolate Truffle Cake. However, in the interest of full disclosure this wasn’t actually what I had intended on making. I had really wanted to make this chocolate souffle cake I made two Christmas’s ago with my family’s stand mixer that I haven’t been able to make since but the two recipes were so similar I got them mixed up 😦
No worries though, this cake turned out great anyway. And I’m pretty sure graham cracker crusts are on my list of top 10 delicious things ever…well, at least at this moment.
1 cup pecans or walnuts, toasted and coarsely ground
1 cup graham cracker crumbs
2 tablespoons sugar
1/4 cup butter, melted
1 cup whipping cream
16 oz of other high quality semisweet or dark chocolate, chopped
3/4 cup sugar
1/3 cup all-purpose flour
Whipped Cream, for serving
1. To make the crust stir the crust ingredients together in a bowl until well mixed. Lightly grease the bottom and sides of a springform pan with butter and press the crust into the bottom. Set aside.
2. Warm the whipping cream in a double boiler over low heat. Add the chocolate and stir gently until the chocolate is completely melted and combined with the whipping cream. It should look smooth as silk. Remove from the heat and set aside to cool.
3. Preheat the oven to 325F. Add the eggs, sugar, and flour to a large mixing bowl and beat together with a mixer for ten minutes. It will change color and texture becoming a thick and smooth pale lemon yellow.
4. Fold 1/4 of the egg mixture into the chocolate then fold all the chocolate into the egg mixture. Folding them together this way helps retain the air we spent ten minutes whipping into the eggs while also bringing the temperature of the warm chocolate and cool eggs closer together. Pour into your prepared pan.
5. Bake at 325°F for about 45 minutes. The edges and halfway to the center should be puffed up. The center should be slightly soft and jiggly. Cool in the pan on a wire rack for 20 minutes. Remove the sides of the pan and let cool until room temperature before moving to the fridge for a minimum of 4 hours. Serve with whipped cream. Store leftovers covered and in the refrigerator.