Chocolate truffle with 3 ingredients

Chocolate lovers will love this recipe, because here, it largely takes center stage. I found this recipe on Food 52. This truffle has a whole story that I let you discover in the article in English. I’m too afraid to translate nonsense.

The recipe is really quite simple, but you have to follow a few rules. Eggs, as for this cake with two ingredients, must be whipped very long to make them frothy. Here, they are also slightly warmed in a bain-marie.
The chocolate, which should not be too rich in cocoa, is melted with the butter. All this is then delicately mixed and cooked in a hot oven for 15 minutes in a bain-marie. At the end of this time, I was quite distraught, because the dough still seemed very liquid to me. I then extended the cooking for 5 minutes and I think it was actually a mistake, because I lost the very melting texture I was looking for.

The taste of this truffle is very pleasant. There is absolutely no shortage of sugar.
I found the texture a bit brittle, but it’s certainly the 5 minutes of cooking that I added that is the cause. I definitely have to do it again sometime!

You will notice that I am not talking about cake. It’s that we are more on a dessert, quite far from the idea that we can have of a cake.

Chocolate truffle with 3 ingredients:

380 g of chocolate (Nestlé dessert)
190g butter
5 eggs

Preheat the oven to 220°C.

Melt the chocolate and butter in the microwave in 30 second increments. Mix well each time.

Heat a pot of water.

Crack the eggs into a mixing bowl and whisk them over the lukewarm bain-marie until slightly warm.
Remove the bowl from the bain-marie and whisk the eggs for 6/7 minutes at high speed.

Pour 1/3 of the eggs over the chocolate and fold them in with a spatula.
Add the rest of the eggs, gradually.

Pour the mixture into an 18 to 20 cm silicone mold.
Place this mold in a large dish and pour hot water around it.
Bake for 15 minutes.
After 5 minutes, cover the cake with a silpat so that it does not burn on it.

Take the cake out of the bain-marie and let it cool before placing it in the fridge for a few hours to let it harden and unmold it.

To finish: I preferred when the cake came out of the fridge a little ahead of time, with a more melting texture.

I would gladly accompany it with a custard. A small dash of rum or amaretto in the dough could also be nice, but suddenly it will be a chocolate truffle with 4 ingredients.

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