Thanks to Aroma® for allowing me to publish this recipe on the About.com Desserts and Baking website.
Prep Time: 15 minutes
Cook Time: 55 minutes
Ingredients:
- 2 cups water
- 2 cups chocolate cookie crumbs*
- 3/4 cup sugar
- 5 ounces unsweetened dark baking chocolate, melted
- 3 large eggs
- 2 teaspoons vanilla extract
- dash salt
- 3/4 cup evaporated milk
Preparation:
In a medium bowl, add the sugar to the melted chocolate, stirring until the sugar dissolves. Add the eggs, one at a time, whisking to incorporate each egg. Add the vanilla and salt. Add the milk, whisking until the batter becomes completely blended. Gently pour the batter over the cookie crumbs. Cover tightly with foil. Open the lid, using caution to avoid steam burns. Using a cooking mitt and a foil pan lifter,*** place the dish in the boiling water. Close the lid and cook for 45 to 55 minutes. Open the lid, and use a cooking mitt and the foil pan lifter to remove the dish to a rack to cool. Serve Dark Chocolate Truffle Cake warm or chill for up to 4 hours before serving.
Serves 6.
Notes in the margin:
* I had Girl Scout Thin Mints in my freezer, so I used them for the crust. To complement the chocolate-mint cookies, I used peppermint extract instead of the vanilla.**I used a ceramic souffle dish.
***The foil lifter is a heavy piece of foil folded to 2-inches in width to as long as it'll hang at least 2 inched over the top of the baking pan.
Final Notes:If you prefer a sweeter dessert, you'll need to serve it with sweetened whipped cream for that overall sweet and creamy dessert. I served this Dark Chocolate Truffle Cake chilled.
