Intense Chocolate Truffle Cake (Gluten Free)

It's been a while I have tried my hand at baking as I don't get many opportunities and time to bake. This weekend I had some time on hand and it was a friend's birthday who has twin babies (4 months old). So I thought of celebrating her birthday at (her) home by taking some food and baking a cake for her. I had to make a decadent chocolate truffle cake knowing that she would like Sugarless cake.
I always try to substitute things I have at home instead of buying something just for the recipe as it saves me time and $$. So I decided to use 4 types of chocolates (which I had at home) - semi-sweet, 60% dark, milk and white chocolate - and it turned out yummilicious! This cake/truffle was a good contender for restaurant style dessert for which I pay $$$. I hope you try making it and love it just like my friend and her family did (couldn't feed the twins as they are very young :( ).

Note: Please use a good quality chocolate for a great experience and restaurant style taste. Enjoy!!!

Ingredients (for 6-8 servings):
For Truffle 
Butter - 1/2 cup
Semi-Sweet Chocolate Chips - 1cup
60% Dark Chocolate Chips - 2/3cup
Large Eggs, chilled - 4

For Ganache
Heavy Cream - 1/4cup
Any Chocolate Chips - 1/2 cup (I used Dark and Milk)
Corn Syrup - 1Tbspn (This is used for getting a glaze to the ganache, so it is optional)

Garnish:
Milk Chocolate Bar, for curls - 1
White Chocolate Bar, for shaves - 1


Procedure: 

1. Melt the chocolate chips and butter (Truffle ingredients) on a double boiler till they are smooth. Let it sit aside and cool.
2. In the mean time, pre-heat the oven on 350 degrees and then whip the eggs on medium speed for 5-7mins.
3. Now fold the whipped egg (1/4th portion at a time) in the chocolate mixture and mix till it just assimilates.
4. Now grease a cake pan and line it with parchment paper (optional). Pour the batter in the greased pan
5. Prepare a water bath for the cake by filling a large pan (larger than the one used for cake) with hot water (hot tap water can be used) and then placing the cake pan in the water bath. Make sure the water is half way up the sides of the pan.
6. Bake it for 50mins or till the cake is done. When it is done, cool it on a rack (do not remove it from the pan) and then wrap it with plastic wrap and refrigerate it overnight. The next day (or after 7-8 hour) remove the cake from the pan, dip the pan in warm water halfway up the sides and then run a knife around the inside of the pan and then invert it on a plate.
7. Prepare the ganache the next day. Boil the heavy cream and then melt the chocolate chips in it (heat it if need be) till they are smooth. Add the corn syrup and mix well. When the ganache is slightly warm, pour it over the cake to make it look like it is oozing out or you can use an offset spatula to make it look nice and clean.
8. Now use a peeler to make some curls out of the chilled chocolate bar and grate some white chocolate bar over the cake. Play around with the decoration and have fun!

Ganache Poured Over the Chocolate Truffle

The end result. Just Love the glaze over the ganache!

Variations: 
You can use sugar free chocolate bars to make sugar free truffle.
Also, if you don't find chocolate chips, don't get disappointed, you can use chocolate bars and chop them or use a peeler to make curls and use them instead.


Conclusion:
A very decadent and rich chocolate truffle is ready to be devoured :). Dark chocolate contains a large number of anti-oxidants which protects from aging. Also, the eggs are a good supplement of protein. So enjoy the dessert you just made.