Chocolate Truffle Cake Batter

Name: Chocolate Truffle Cake Batter
Yield: 2 quarts (1 L 920 ml)
Ingredients: 8 egg yolks (⅔ cup/160 ml); 1 tablespoon (15 ml) orange liqueur; 1 pound 4 ounces (570 g) granulated sugar; 8 whole eggs; 12 ounces (340 g) unsalted butter; 2 ounces (55 g) cornstarch; 12 ounces (340 g) sweet dark chocolate; 4 ounces (115 g) unsweetened chocolate

Preparation info

2
quarts

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Ingredients

12 ounces (340 g) sweet dark chocolate
4 ounces (115

Dessert
Vegetarian
Gluten-free
Summer
Winter

Method

Chop the chocolates into small pieces. Place in a bowl with the butter and set over simmering water to melt. Do not overheat.
Use a whisk to mix the cornstarch into the granulated sugar in an oversize bowl. Stir in the melted chocolate and butter. Add the whole eggs, egg yolks, and orange liqueur, stirring just until the mixture develops a smooth consistency, a