Chocolate truffle cake from Bistro Cooking at Home: More Than 150 Classic and Contemporary Dishes by Gordon Hamersley and Joanne McAllister Smart

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Yildiz100 on February 10, 2013

    Only used half a teaspoon of salt, since I did not have kosher. This was plenty.

  • Yildiz100 on February 10, 2013

    This was good. Used one bar (200 grams) odense 55 percent chocolate, and the rest (140 grams) was 86 percent. Next time can be a little lighter on the 86 percent stuff. Was very, very dark. Served with creme anglaise. That was not the best complement--cake was so dark that the sweetness of creme anglaise accented the bitterness. However, might be better when cake is slightly lighter. Try with a fruit based sauce, or the port cherry sauce. Remember, next time, if using springform, put it in the pan first, THEN add the water. Otherwise, the water pushes the bottom up and can infiltrate the pan. Also, cake cooked in 30 minutes. It might have been that the pan was bigger than 9 inches. Also, use only half teaspoon salt.

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