This cake is for serious chocolate lovers! The truffle cake is very rich and can stand on its own without a topping. You can serve it plain or with a chocolate glaze for a finished look. However, the base and meringue topping really complement each other. The meringue topping adds some sweetness to balance the richness of the dark chocolate base, as well as adding some airiness to this dense cake.
1/2 cup sugar
4 oz butter
10 oz (or a 300g bar) semi-sweet chocolate, melted
pinch of salt
1 tsp vanilla extract (or substitute 1 tbsp of the sugar with vanilla sugar)
Preheat the oven to 350 degrees. Grease a 9″ springform pan or line the bottom with parchment paper.
Cream butter and sugar with the paddle attachment until pale and smooth. Add the eggs, one at a time, and keep beating until light and fluffy. Add the melted chocolate, salt and vanilla and mix until well combined.
Fill batter into prepared pan and bake for about 25 minutes.
4 egg whites
1 tsp white vinegar
1 cup sugar
1 tbsp vanilla sugar or 1 tsp vanilla extract
4 tbsp cocoa powder
While the cake is baking, beat the egg whites with the vinegar until foamy. While beating, slowly add the sugar and vanilla and keep beating until stiff peaks form.
Sift the cocoa over the beaten egg whites and gently fold it in.
Remove the cake from the oven and spread the meringue over the top. Return to the oven for another 25 – 30 minutes, or until the meringue is crispy and lightly browned.
Let stand for 10 minutes before running a knife around the edges to loosen the cake from the sides of the pan. Let cool completely before serving.