Chocolate Truffle Cake

• 16 ounces best quality semisweet chocolate
• 1/2 cup unsalted butter
• 1 1/2 teaspoons garbanzo bean flour
• 1 teaspoon hot water
• 4 large eggs, separated
• 1 1/2 teaspoons superfine sugar (you can whirl it in your food processor)
• 1/8 teaspoon fine sea salt
• Whipped cream for topping
• Unsweetened cocoa for topping

1. Preheat oven to 425 degrees F. Grease the bottom (only) of an 8-inch springform pan. (Yes, it must be 8-inches.)
2. Melt chocolate and butter in the top of double boiler over simmering water. When melted, transfer into a bowl, and add flour, water, and blend well. Add egg yolks one at a time, beating after each addition.
3. Beat egg whites until very frothy. Add the sugar and continue beating until they are stiff and shiny, but not dry. Fold into the chocolate mixture.
4. Pour into pan and bake for 15 minutes, ONLY! The cake will look very undone in the center.
5. 4.tool. Whip cream until soft peaks form. Spread a very thick layer over top of cake, smoothing with spatula. Shake unsweetened cocoa through a sieve over the whipped cream. Use a doily to make a design on the whipped cream if you wish. Cut the cake while cold, but let it stand at room temperature for about 15 minutes before serving.

chocolate, unsalted butter, garbanzo bean flour, water, eggs, sugar, salt, topping, cocoa

Taken from food52.com/recipes/12436-chocolate-truffle-cake (may not work)