Rare is the person who will turn down chocolate or truffles, so why not incorporate both into one killer cake? This particular recipe is my little black dress of chocolate cakes, and always pleases, with a minimum dose of effort.
8–10 ounces 60% bittersweet chocolate (Ghirardelli chocolate chips are my favorite)
1 cup sugar
1 cup butter
1 heaping tablespoon flour
1 tablespoon grated truffle
Melt the butter and chocolate together in a saucepan over low heat, stirring to keep from sticking to the pan. (Make sure the mixture doesn’t bubble, or the texture of your cake will be compromised). Meanwhile, beat the eggs together with the sugar and stir in the spoonful of flour.
Butter a cake pan and line the bottom with parchment to ensure easy extraction of the finished product (butter the parchment as well). Sprinkle sugar around the edges of the buttered pan and shake to achieve even distribution (turbinado sugar works particularly well here). This will produce a caramelized crust surrounding your cake.
Stir the egg mixture into the melted chocolate mixture, moving rapidly to avoid chocolate scrambled eggs. Add grated truffle. Pour into your pan and bake for a scant half hour at 350°F. Unmold when cool and serve surrounded by a truffled crème anglaise or topped with truffled whipped cream.