Truffle cake (Belgian)

I'm sure everybody who comes here loves chocolate in general and truffles as the epitome of creamy chocolate in particular. Yes, I've heard that such people that don't like chocolate exist but I think it's just an urban legend :). Well, if you feel the same way and if you want an easy to make scrumptious cake  (and if you loved our recipe for spicy chocolate truffles :D), you might want to try this one.

Inspired by a similar cake in the Good Food Magazine, the February 2011 Romanian issue and by all the glorious truffle cakes we saw through the glass windows of sugar confection shops while walking through Brugges when we visited some friends in Belgium.


P.S: Can you resist this sight :) ? We couldn't. Enjoy!

Ingredients (for a 26 cm springform tin):

• 800 ml cream (the liquid and sweet type made for making whipped cream, with 30-32% fat)
• 400 g dark chocolate
• 3 tablespoons strong coffee (1 tablespoon of instant coffee dissolved in 2 tablespoons water)
• 1 teaspoon cinnamon
• cocoa for dusting

First, prepare the cake tin (26 cm, springform) by lining it with baking paper or parchment paper:

Next, put 300 ml cream and all the chocolate, broken, into a bain-marie:

Stir once in a while. In the meantime, put the rest of the cream in a mixing bowl together with the cinnamon and coffee:

Mix it all on high speed until frothy:

You may taste a bit - it's home made, additive free, cinnamon and coffee flavored whipped cream, after all :D, well, without the sugar. Next, finish stirring and melting the chocolate cream:

Pour the chocolate cream into the whipped cream and mix everything together well (but not too fast, you may lose volume):

When the composition is even, pour it in the cake tin:

That's it. Now put the cake in the fridge for at least 2-3 hours (we left it there overnight). After that, just turn it upside down on a platter and rub it gently with a good dose of cocoa powder:

Until it's all mostly covered (leave the sides un-dusted, it looks better):

Now slice and dig in! :)

Remember to put it back in the fridge if you're not serving it all at once.