Bittersweet Chocolate Icewine Truffle Cake

Adapted by
Yield: 8 servings, one 8-inch cake


8.5 ounces good quality bittersweet chocolate, chopped coarsely
3/4 cup plain butter cookies (arrowroot or shortbread style)
8.5 ounces unsalted butter, softened
3/4 cup ground almonds
4 eggs
1/3 cup milk
1/3 cup Inniskillin ice wine (or another icewine)
5 ounces bittersweet chocolate, chopped coarsely
2 Tablespoons whipping cream



Chop cookies in a food processor until reduced to a fine powder. Melt chocolate with 3 tablespoons water in a double boiler. Stir well. Cool. Add egg yolks one by one, stirring after each addition. Bring milk to a boil, add to chocolate mixture. Stir and put mixture back on moderate heat. Stir constantly with a wooden spoon until it thickens. Do not boil. Take off heat, let cool, whisk in icewine, butter, cookie mixture and ground almonds. Pour mixture into desired cake mold. Refrigerate until set. To unmold, dip cake mold briefly into a large container filled with hot water then quickly tip upside down to release cake.


Melt chocolate with 2 tablespoons water in double boiler. When melted, take off heat, add cream. Whisk and carefully pour on top of cake.