Recipe courtesy of Louisa Hull, chef of Louisa’s Café in Cape May, New Jersey, and can be found in Louisa’s 25th Year Anniversary Cookbook.
CHOCOLATE TRUFFLE CAKE
1 lb. dried figs
1 lb. semi-sweet chocolate
½ cup unsalted butter
1½ tsp. whole wheat pastry flour
2 tsp. sugar
1 tsp. water
4 egg yolks
4 egg whites
Pinch of salt
Preheat oven to 400 degrees. Grease the bottom of an 8” springform pan. Cover the outside base of the pan with a large sheet of foil, as this does drip while baking.
Melt together the butter and the chocolate over very gentle heat. Let it cool to just barely warm. Add flour, sugar, water and egg yolks.
Beat the egg whites with the salt until stiff but not dry, and fold into the chocolate mixture.
Bake 15 minutes. Let cool. Remove side of springform pan and chill. Cut with a knife dipped in hot water and dried off.
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