Flourless Chocolate Truffle Cake Recipe

Chefs and Innkeepers Christopher and Tracey Anderson, owners of Wings Hill Inn in Belgrade Lakes, Maine, trained at the Culinary Institute of America in Hyde Park, New York. Here is Tracey's recipe for Flourless Chocolate Truffle Cake. Try this decadent dessert recipe from New England this Valentine's Day or any day you're craving something sweet.

• 2 cups half-and-half
• 2/3 cup sugar
• 2 oz. flavored liquid of your choice (cordials, coffee, etc.)
• 2 lbs. dark, milk or mixed chocolate, chopped
• 6 eggs

Preheat the oven to 300º. Brush a 10" springform pan with butter, line the bottom with buttered parchment and wrap the pan in foil in case of any leaks.

Bring the half-and-half, sugar and liquid just to a boil and pour over the chopped chocolate in a mixing bowl. Let sit for a few minutes. Mix at low speed for several minutes. Add the eggs in all at once and mix just until fully incorporated.

Pour batter into prepared springform pan. Bake until the cake reaches 180º in the center, about 1-1/2 hours. The cake will still look wet and slightly loose in the very center, but the edges will be set, slightly puffed and have small cracks.

Allow cake to cool, then chill for 6 hours or overnight before removing pan sides.

Note: This cake is wonderful with many different flavors: Amaretto, Kahlua, Grand Marnier, Sambuca, Crème de Menthe, etc. Also, coat pan sides and sprinkle cake top with finely chopped nuts before baking for another wonderful variation.

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