|Two molinillos for Mexican hot chocolate - a new one from Yiselle, an antique one from Bunny.|
|A hot chocolate pot from Heather|
|A large pan for a big chocolate bar - a gift from Michael.|
|A beautiful German chocolate pot from Sue.|
|An antique advertisement from Michael.|
|Two chocolate molds from Michael, and one from Lois.|
ChefShop.com. (Does this require a 12-step program?)
|A chocolat drinking bowl from Donna and Pat.|
Byrne & Carlson.
Chocolate Truffle Cake
1 pound best-quality chocolate, between 55-65% cacao
10 tablespoons unsalted butter
pinch sea salt
5 large eggs, room temperature
whipped cream for serving, optional
Preheat the oven to 375°F. Generously butter a 9-inch springform pan.
In a large metal bowl set over simmering water, melt the butter and chocolate together until smooth. Remove from the heat and stir in a pinch of salt. Let cool.
Separate eggs putting the whites into the bowl of a stand mixer (or other large mixing bowl) and the yolks into a small bowl. Stir the yolks to blend, them stir into the cooled chocolate.
Beat the whites with the whisk attachment (or hand-held mixer) until stiff. Add a third of the beaten whites to the chocolate and stir to lighten the batter. Gently fold on remaining white and pour into prepared pan.
Bake for 12-13 minutes. Remove from oven - the center should be jiggly. Let cool 10 minutes. The sides should have shrunk from the edges a bit. Now is a good time to run a thin-bladed knife or spatula around the edges to loosen. Let cool completely in pan.
Remove the outer ring from the springform pan, and slice into small wedges. Serve with a small dollop of whipped cream and crystallized flowers, if desired. You can learn how to crystallize flowers HERE.