Ah, Patrick. I’ve been so excited to make this dessert, I cannot even tell you.
First, about Patrick the person. He is our ever-present sound tech at church. He LOVES chocolate. Which is why this is a chocolate dessert, but it’s more than that. This truffle has no flour or cocoa mixed in with the chocolate because Patrick has no “filler”. He is 100% the real deal. He is one of the most honest, purely service driven people I have ever met and everything he does is with purpose and excellence. Stop arguing with me in your head Patrick. No. Just stop. This is all true.
Every ingredient that makes up my friend is rich and awesome, and this truffle is the same way. Topped with a second layer of chocolate ganache, this truffle is so good, you’ll want to sing, possibly into a microphone. Using his mastery of sound and balance, Patrick enables our entire worship team to do just that every week. We all worship God easily because there’s no crazy feedback or off levels to mess with our voices/instruments. Serve this truffle up with a raspberry coulis. The perfect hint of tart to blend with a totally decadent dessert. Hmmm. A perfect blend. Like what Patrick makes happen on the sound board each Sunday.
Patrick, if I have to tell you again to stop arguing, I won’t bring this for you tomorrow. Seriously man. Learn to take a compliment.
“Patrick” – Flourless Double Chocolate Truffle
3 cups Good Semi-Sweet Chocolate Chips
1 cup unsalted butter at room temperature
8 large eggs, chilled
1/4 teaspoon salt
1/2 cup heavy cream
1 cup Milk Chocolate Chips
1/4 cup cocoa powder for dusting
- Preheat the oven to 325 degrees F. Arrange a rack in center of oven. Butter the bottom and sides of a 9 inch springform or round cake pan. Dust with cocoa powder and line the bottom with parchment paper.
- In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the semi-sweet chocolate chips and butter, stirring occasionally until smooth. Cool slightly.
- Meanwhile, in a large bowl with an electric mixer fitted with the whip attachment, whip the eggs and salt on medium speed until doubled in volume, about 5 minutes. Gently fold the whipped eggs, a third at a time, into the melted chocolate. Pour the batter into the prepared cake pan.
- Prepare a water bath for the cake by placing the cake pan in a larger pan, and filling the large pan halfway up the sides of the cake pan with hot, but not boiling water. If using a springform pan, verify yours doesn’t seep water, or double cover the bottom with aluminum foil.
- Bake for about 40 minutes, or until the cake pulls away from the sides of the pan and is set in the center. Remove the pan from the water bath to a cooling rack, and cool the cake completely in the pan. Cover with plastic wrap and refrigerate overnight. To remove the cake from the pan, dip the pan in warm water halfway up the sides and run a thin metal spatula around the inside of the pan. Invert onto a plate to unmold and remove the parchment paper.
- To prepare the ganache, bring the heavy cream to a simmer in a small saucepan over low heat. Pour the heated cream over the milk chocolate chips. Stir gently until smooth and allow to cool slightly. When the ganache is still warm to the touch, pour over the top of cake and spread with an offset spatula to evenly cover (There will be some ganache leftover.)
- Chill the cake until the ganache sets, about 30 minutes. Serve with a raspberry coulis or whipped cream.