Easy and Delicious Dessert for the Holidays

Christmas is quickly approaching!  It's the time for family gatherings filled with loads of delicious food! Dazzle all of your family and friends this holiday season by stirring up something tasty!  During my Culinary Internship at Winston's Restaurant, Chef John Castro shared a recipe with me that I will always remember:

Cheffy's Secret No Bake Chocolate Truffle Cake

"What is the secret?" you ask.

Only FOUR Ingredients!

Complete in less than ONE HOUR!

Ingredients: 

1 pound   Chocolate   dark chocolate is best, in my opinion!

1 pint       Olive Oil   spend the extra dollar, and get the good stuff ;)

1 quart     Heavy Cream

3 cups      Cookies   your choice! I recommend Vanilla Wafers.

You will also need:   

sturdy sauce pot

mixer   you may also use the good ol' fashioned bowl-and-whisk!

loaf pan   standard is 9" x 5" but you may use any cake pan

mixing bowl   medium or large

whisk

spatula

plastic wrap

small sheet tray

Procedure:

1. Place the heavy cream in the mixer, and whip until soft peaks form, not quite to the consistency of whipped cream dessert topping.  Refrigerate until chocolate is ready.
2. Slowly melt the chocolate and the olive oil together in the sturdy sauce pot on low heat.  Gently whisk ingredients until smoothly incorporated, turn off the heat, and pour the mixture into the mixing bowl.
3. Using the spatula, gently fold the whipped cream into the chocolate mixture.  Folding, rather than stirring, distributes product more evenly and creates a fluffier finish!  Once the chocolate-cream mixture gets to your desired consistency, stop folding.  You might not use the entire quart of cream.
4. Line the loaf pan with plastic wrap in both directions, allowing the plastic to fall a couple inches over the walls of the pan.  Pour the fluffy chocolate-cream mixture into the pan; make sure to keep the plastic in place.
5. Crumble your favorite cookies over the top surface of the chocolate mixture.  This will serve as the base of your cake once completed.  Feel free to make it as thin or thick as desired!
6. Now, fold the plastic edges over top of the chocolate, securing the mixture and cookies in place.  Refrigerate the pan until the mixture is firm, usually 20-30 minutes.
7. Once the cake is set, unwrap the top folds of plastic, place a small sheet tray over top, and invert the pans.  Now, your loaf pan is upside down on the sheet tray.  Slowly remove the loaf pan, allowing your plastic-covered cake to remain on the sheet tray.  Gently pull the plastic off, revealing your masterpiece!

   

If you get a metal spatula or pastry paddle and run hot water over it, you can smooth out any markings left by the plastic.  Also, if you would like to spruce up your taste buds, try:

• adding two tablespoons of flavored liqueur when incorporating the chocolate and olive oil, 
• adding candied fruit or zest to the top of your cake, or
• serving the cake with a fresh fruit coulis.  

The possibilities are endless!  Just have fun with it and impress your friends and family!

*** HAPPY HOLIDAYS! ***

Hayley Charron