A rich and indulgent chocolate truffle cake that is perfect for any occasion.
Preheat your oven to 425°F. Prepare an 8-inch round cake pan by greasing it and lining the bottom with parchment paper.
Using parchment paper ensures the cake releases easily after baking.
Melt the butter and chocolate chips together in a heatproof bowl over simmering water, stirring until smooth.
Melting the chocolate gently prevents it from burning and ensures a smooth mixture.
In a large mixing bowl, beat the eggs on high speed until they triple in volume and form soft peaks.
Beating the eggs thoroughly incorporates air, giving the cake a light texture.
Fold the melted chocolate mixture into the beaten eggs gently until fully combined.
Folding gently retains the air in the eggs, ensuring a fluffy cake.
Pour the batter into the prepared cake pan. Place the cake pan in a larger roasting pan and fill the roasting pan with boiling water until it reaches halfway up the sides of the cake pan.
The water bath helps the cake cook evenly and prevents cracking.
Cover the cake pan loosely with foil and bake for 40 minutes. The cake will appear soft but will set as it cools.
Covering the cake prevents the top from over-browning.
Remove the cake from the oven and let it cool in the pan on a wire rack. Refrigerate for at least 3 hours until firm.
Chilling the cake enhances its texture and makes it easier to slice.
Invert the cake onto a serving plate, remove the parchment paper, and serve.
Serve with a dusting of cocoa powder or a dollop of whipped cream for an elegant presentation.
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