Chocolate Truffle Cake
3 cups graham cracker crumbs (about 25 graham crackers)
2 tablespoons cocoa powder, sifted
2 tablespoons light brown sugar
5 tablespoons unsalted butter, melted
Filling and garnish:
8 ounces semisweet chocolate
3 ounces bittersweet chocolate
2 1/2 cups heavy whipping cream
2 tablespoons milk
2 tablespoons brandy or rum or 1 teaspoon vanilla extract
White and semisweet chocolate curves, lattices or chocolate curls
Preheat the oven to 350 degrees.
In a medium bowl mix together the graham cracker crumbs, cocoa, brown sugar and
melted butter. Press the mixture in an even layer on the bottom of a 10-inch
springform pan. Bake for 10 minutes. Remove from the oven and carefully remove
the side of the pan and put the base, with the crust on it, on a wire rack to
cool. When it is cool, reassemble the pan.
To prepare the filling: Melt the semisweet and bittersweet chocolates together
in the top of a double boiler over simmering water or a heatproof bowl set over
simmering water. When melted, set the chocolate aside to cool to lukewarm. It
should still be liquid.
Set the heavy whipping cream in its container in a bowl of hot water until it is
cool but no longer refrigerator-cold.
In a mixing bowl, whisk the cream with the milk and brandy or vanilla until it
is thick enough to leave a ribbon trail when the whisk is lifted. Be careful not
to overwhip the cream.
Blend a heaping spoonful of the cream into the lukewarm chocolate, then quickly
fold the chocolate into the remaining cream using large metal spoon. Pour the
mixture over the crust in the pan and smooth the top with a narrow spatula.
Cover the pan with plastic wrap. Chill for at least 4 hours, preferably
Remove the cake from the pan and leave it at room temperature for 30 minutes
before serving. Just before serving, sift a fine layer of cocoa powder over the
top and garnish with chocolate curves or curls and, if desired, a fanned
Makes 12 generous servings.