One of my girlfriends turned 30. She wanted to have a big blowout, but her hectic schedule made planning her actual birthday difficult, so some friends and I threw her a surprise party the weekend before her actual birthday.
I made the cake – Chocolate Truffle Cake, because she is a chocoholic and loves rich foods like this. Bonus – it’s also gluten-free!
The party itself was a hit – our ruse was that we were going to have a girls’ night at The Speakeasy, meeting at one of the gals’ house for pre-game cocktails before hitting The Speakeasy. about 15 people managed to cram into the corner of a kitchen, and boy was the birthday girl ever surprised!
I also made a wee personal chocolate truffle cake with some excess batter. Purely for sampling purposes.
Chocolate Truffle Cake
8 large eggs
1 lb bittersweet or semisweet chocolate
2 sticks butter (1/2 lb)
1/4 C espresso or kahlua
Melt chocolate with butter. I use the microwave mixing in 30 second intervals until the butter and chocolate are combined into a warm puddle. Toss in the espresso/kahlua.
Whip eggs about 5 minutes, or until doubled in volume, in a separate bowl.
Add the whipped eggs to the chocolate mixture in thirds, folding until well combined each time (few streaks of yellow egg foam remain).
Pour batter into a parchment-lined springform pan. I used an 8″ round springform, and this could very easily fit a 9″ springform pan as there was about 3/4 of a cup left over.
Bake at 325F with a water bath underneath until cake center reads 140F – for about 25 minutes (depending on your oven). I usually just fill a pan with water and put it on my oven floor. It’s easier than putting the springform pan directly in a water bath, and keeps everything moist all the same.