When Michelle asked me to make my Chocolate Truffle Cake using Nest Fresh Eggs I was very egg-cited. Their eggs are the next best thing to having your own chicken coop! I have made this recipe a dozen times and with 7 eggs in the cake you really need to use fresh straight from the farm eggs for the best result!
This needs to be made the day before you are going to serve it.
1 cup whipping cream
2 1/2 cups semi-sweet or dark chocolate chips
1 stick (8 tablespoons) unsalted butter
2 tablespoons Nucello
7 Nestfresh cage free eggs
1 cup light brown sugar
Dash sea salt
Preheat the oven to 350ºF. Line the inside bottom of a 9-inch Springform cake pan with a circle of parchment paper. Wrap foil around the outside of the pan, covering the bottom and sides.
In a sauce pan, slowly heat the cream over low heat. When the cream is hot but not boiling, melt the chocolate chips by adding them slowly to the pan as you whisk. Add the butter, in cut up pieces. Whisk until the chocolate and butter are melted. Add the Nucello. As soon as the mixture is melted, smooth, and glossy remove it from the heat.
Next beat the eggs, brown sugar and sea salt until the eggs are foamy and doubled in volume, 3-4 minutes. (A KitchenAid stand mixer or hand mixer is helpful)
Slowly add the cooling chocolate mixture to the eggs, and beat gently until combined.
Pour the batter into the prepared cake pan.
Bake in the center of a pre-heated oven for one hour, until the cake is set and cracked. It will still appear a bit loose in the center.
When the cake is close to room temperature, lightly cover and chill the cake overnight.
Winner will receive 4 coupons for free 1 dozen eggs per coupon.
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*As a blogger I receive products, promotional items and educational materials to use and share as I see fit. However, any opinions expressed by me are honest and reflect my actual experience. Thank you to Nest Fresh for the wonderful eggs!