CHOCOLATE TRUFFLE CAKE
McCormick and Schmick Recipe
2 cups (4 sticks) butter
1 cup plus 2 tablespoons milk
1 cup plus 2 tablespoons granulated sugar
1 pound bittersweet chocolate, chopped
6 egg yolks
Preheat oven to 325 degrees on a convection setting. In a saucepan, heat butter, milk and sugar to scalding, stirring frequently. Make sure butter is melted. Remove from heat and add chocolate, stirring until chocolate is melted. Set aside to cool slightly.
In a bowl, whisk eggs and yolks together. Gradually whisk eggs into chocolate mixture, beating until completely combined. Line an 8-by-2 1/2-inch springform pan with buttered parchment paper, making sure the paper circle comes up 1/2 inch on the side of the pan to seal. Pour batter into the pan.
Bake for 50-60 minutes. The sides will be puffy and slightly cracked. The center will be soupy but will set as it chills. Refrigerate overnight. Run a knife around the edges of the pan and release springform.