Chocolate Truffle Cake
2/3 cup cocoa
1 cup plus 1 Tbs sugar
3/4 cup *Olive Oil (see choices below)
1 Tbs flour or cornstarch
2 tsp vanilla extract
4 eggs, separated
About 3 cups mixed berries
2 - 3 Tbs Crystal City Raspberry, Strawberry, or Espresso Balsamic Vinegar
Whipped Cream (optional)
Heat oven to 400 degrees. Oil the bottom and sides of a 9 inch cake pan. Place a round of parchment paper in the bottom of cake pan, lightly oil the parchment.
On medium heat, combine the cocoa, sugar and olive oil in a small pot. Heat until the mixture just begins to bubble, stirring continuously, about 3 min. Remove from the heat and let cool 5 min. Stir in the flour and vanilla. Add the egg yolks one at a time, mixing well after each addition.
Beat the egg whites until soft peaks form. Gradually fold the chocolate mixture by thirds into the egg whites. Pout into the prepared cake pan. Bake 18 to 22 minutes or until the edges of the cake pull away from the sides and the top has firmed up. Remove cake from oven and gently loosen the cake from the sides of the pan using a table knife. Cool completely in the pan on a wire rack. Remove from pan and place on a serving plate. Cover and chill for at least 6 hours.
Uncover cake and cut into 8 wedges. Place each wedge on a dessert plate and heap with berries. Drizzle with about 1&1/2 tsp. balsamic vinegar. Add a spoonful of whipped cream if desired.
*This cake works with Lime, Lemon or Blood Orange Olive Oil.
Posted on Tue, June 18, 2013
by Wendy Oppenheim filed under