Chocolate Truffle Cake with Chocolate Glaze

I recently wrote about a cookbook, Grace's Sweet Life , a book full of amazing Italian desserts, pastry and other sweets. I knew that this would be the first recipe I tried as soon as I took my first look at the book but I needed to wait until an occasion was upon us because I just don't make desserts like this for just the three of us. Last night, The Neighbour's had a big, holiday dinner party and I volunteered to make the desserts so, of course, I made Grace's Truffle Cake with Chocolate Glaze. It came together surprisingly easily although I skipped a couple of the steps that would have rendered a more refined end product because I didn't really need it to be perfect, just delicious.  Oh boy, was this thing delicious. It really did taste like a slice of chocolate truffle in a yummy chocolate cookie crust. I usually do a flourless chocolate cake when it's a cake night but this might become my new, go to show stopper.

Chocolate Truffle Cake with Chocolate Glaze


Chocolate Cookie Crust

1 1/2 cups crushed chocolate cookie crumbs
5 tbls unsalted butter, melted

Chocolate Truffle Filling

8 1/4 oz (250g) good quality dark chocolate (70%) finely chopped
1/4 cup unsalted butter, cut into 6 pieces at room temp
2 large eggs, lightly beaten
1/3 cup heavy cream
1/3 cup sugar (you might want to add up to 2 tbls more sugar if you want it sweeter than I like it)
1/4 tsp salt
1 tsp vanilla

Chocolate Glaze

2 1/4 oz (65 g) dark chocolate 70%, finely chopped
2 1/2 tbls heavy cream
1 1/2 tsp corn syrup
1 1/4 tbls warm water

whipped cream


Preheat oven to 350F
to make the crust, mix the crumbs with the melted butter until combined and fully moistened. Press them into the base and up the sides of an 8 1/2" springform pan
Place the pan on a baking tray in case it leaks and bake til slightly puffed, for about 10 minutes.
Transfer to a wire rack and cool for 10 minutes.

To make the filling, melt the butter and chocolate in a heatproof bowl set over a pot of simmering water, stirring occasionally until it's completely melted. Set aside and let it cool a bit - for about 5 minutes.

In the bowl of your stand mixer if you have one (use a hand mixer otherwise) beat the eggs, cream, 1/3 cup sugar, salt and the vanilla until well mixed. Add the cooled chocolate and mix again for a few seconds until it is all incorporated. Taste it and if you want it sweeter, add the sugar now.

Pour the filling into the tart shell. Tap the pan on the counter to get rid of any air bubbles and bake in the oven for about 20 to 25 minutes.  The filling will be a bit puffed, set around the edges but the centre will jiggle a bit when you give it a light shake.
Transfer to a wire rack and let cool completely inside the pan, for at least an hour before you remove the sides of the pan and glaze it.

Now you make the glaze. Put the finely chopped chocolate in a small, heatproof bowl. In a really small saucepan, heat the cream until it boils over medium low heat and pour the hot cream over the chocolate. Let it stand for a minute before you start mixing it all together (I used a silicone spatula and it worked perfectly). It sort of stopped melting for me eventually so I held the stainless steel bowl sort of hovering over the still warm burner and stirred, held it over the burner and stirred and that got the melted the last of the chocolate. It should look all smooth and glossy by now. Stir in the corn syrup and then the warm water.
Pour the glaze onto the centre of the cooled tart and use the spatula to spread it evenly out to the end of it, stopping just short of the crust.
Let it stand until the glaze is fully set or at least one hour.

Serve with whipped cream